{"id":4000,"date":"2015-02-11T10:30:07","date_gmt":"2015-02-11T09:30:07","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4000"},"modified":"2015-10-13T00:45:52","modified_gmt":"2015-10-12T22:45:52","slug":"boeuf-bourguignon","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/boeuf-bourguignon\/","title":{"rendered":"Recette de b\u0153uf bourguignon"},"content":{"rendered":"<p>Cette entr\u00e9e d\u00e9crit comment pr\u00e9parer le <strong>b\u0153uf bourguignon<\/strong>, l&rsquo;un des plats incontournables de la cuisine fran\u00e7aise. Les explications de la recette sont un peu longues, mais la pr\u00e9paration ne comporte aucune difficult\u00e9. En plus, c&rsquo;est tellement bon que \u00e7a vaut le coup. Voulez-vous savoir comment je le pr\u00e9pare ? Allez, op ! C&rsquo;est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/boeuf-bourguignon\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de b\u0153uf bourguignon<\/h2>\n<span id=\"post-ratings-4000\" class=\"post-ratings\" data-nonce=\"373f5c03d6\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4000_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(4000, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4000_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(4000, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4000_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(4000, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4000_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(4000, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4000_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4000, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 2<\/div><\/span><span id=\"post-ratings-4000-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT3H>3 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-10-13\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">1 kg de b\u0153uf \u00e0 bourguignon<\/li>\n<li itemprop=\"recipeIngredient\">1 grosse carotte<\/li>\n<li itemprop=\"recipeIngredient\">1 gros oignon<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">1 bouquet garni<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe de farine<\/li>\n<li itemprop=\"recipeIngredient\">500 ml de vin rouge (bourgogne de pr\u00e9f\u00e9rence)<\/li>\n<li itemprop=\"recipeIngredient\">500 ml de bouillon de b\u0153uf ou fond brun<\/li>\n<li itemprop=\"recipeIngredient\">4 cuill\u00e8res \u00e0 soupe d&rsquo;huile de tournesol<\/li>\n<li itemprop=\"recipeIngredient\">2 tranches de poitrine<\/li>\n<li itemprop=\"recipeIngredient\">100 g d&rsquo;oignons grelot<\/li>\n<li itemprop=\"recipeIngredient\">200 g de champignons de Paris<\/li>\n<li itemprop=\"recipeIngredient\">25 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe de sucre brun<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<br \/>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<p><strong>Marinade<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">\u00c9plucher, laver et ciseler l&rsquo;oignon.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher la carotte et la couper en rondelles d&rsquo;un demi centim\u00e8tre d\u2019\u00e9paisseur.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever au couteau les \u00e9ventuelles traces de graisse de la viande.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d&rsquo;ail et les \u00e9craser l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un bol, m\u00e9langer la viande avec le vin, l&rsquo;oignon, la carotte, l&rsquo;ail et le bouquet garni.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir le bol avec du film plastique et laisser mariner toute une nuit ou au moins deux heures.<\/li>\n<\/ol>\n<p><strong>Mijoter la viande<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dans une grande cocotte, faire chauffer l&rsquo;huile de tournesol \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever les morceaux de viande de la marinade.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter l&rsquo;oignon, la carotte, l&rsquo;ail et le bouquet garni. R\u00e9server d&rsquo;un cot\u00e9 le vin et de l&rsquo;autre cot\u00e9 les l\u00e9gumes.<\/li>\n<li itemprop=\"recipeInstructions\">Faire dorer l\u00e9g\u00e8rement dans une cocotte chaude les morceaux de b\u0153uf.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer l&rsquo;oignon et la carotte. Remuer et faire revenir 5 minutes environ.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer la cuiller\u00e9e \u00e0 soupe de farine. Remuer et cuire pendant 2 \u00e0 3 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Mouiller la viande avec le vin de la marinade et le fond brun. Ajouter le bouquet garni, couvrir et porter \u00e0 \u00e9bullition.<\/li>\n<li itemprop=\"recipeInstructions\">Baisser le feu et faire mijoter pendant 2 heures et demi ou jusqu&rsquo;\u00e0 ce que la viande soit tendre selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que la viande est en train de mijoter, pr\u00e9parer la garniture.<\/li>\n<\/ol>\n<p><strong>Glacer les oignons grelot<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">\u00c9plucher et laver les oignons grelot.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une petite casserole, placer une couche d&rsquo;oignons et les couvrir \u00e0 moiti\u00e9 d&rsquo;eau.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la moiti\u00e9 du beurre et saupoudrer\u00a0 la cassonade. Saler l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir avec un cercle de papier sulfuris\u00e9e du m\u00eame diam\u00e8tre que la casserole avec une petite chemin\u00e9e au centre.<\/li>\n<li itemprop=\"recipeInstructions\">Faire cuire \u00e0 feu moyen pendant 10 \u00e0 15 minutes. Puis retirer le papier sulfuris\u00e9 et poursuivre la cuisson jusqu&rsquo;\u00e0 ce que l&rsquo;eau s&rsquo;\u00e9vapore presque au complet.<\/li>\n<li itemprop=\"recipeInstructions\">Faire des mouvements circulaires pour que le caramel enrobe les oignons. Continuer jusqu&rsquo;\u00e0 ce que les oignons soient l\u00e9g\u00e8rement dor\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9server.<\/li>\n<\/ol>\n<p><strong>Poitrine<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Couper la poitrine en lardons.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer une po\u00eale \u00e0 feu moyen sans mati\u00e8re grasse.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque la po\u00eale est chaude faire dorer les lardons.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et r\u00e9server sur du papier absorbant.<\/li>\n<\/ol>\n<p><strong>Champignons de Paris<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Rincer l\u00e9g\u00e8rement sous l&rsquo;eau froid les champignons de Paris. Surtout ne pas les tremper dans l&rsquo;eau.<\/li>\n<li itemprop=\"recipeInstructions\">Couper la base de leur pied.<\/li>\n<li itemprop=\"recipeInstructions\">Si les champignons sont petits, on peut les laisser entiers. Sinon, les couper en deux ou quatre morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer le reste du beurre dans une po\u00eale \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque la po\u00eale est chaude, faire sauter les champignons jusqu&rsquo;\u00e0 ce qu&rsquo;ils changent de couleur.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9server.<\/li>\n<\/ol>\n<p><strong>Finition<\/strong><\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Lorsque la viande est cuite selon votre go\u00fbt, ajouter les oignons grelot glac\u00e9s, les lardons et les champignons saut\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer.<\/li>\n<li itemprop=\"recipeInstructions\">Poursuivre la cuisson \u00e0 d\u00e9couvert \u00e0 feu moyen pendant 5 minutes pour m\u00e9langer les saveurs.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat ! Au moment de servir, saupoudrer de persil hach\u00e9. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><\/p>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>On peut accompagner le b\u0153uf bourguignon avec du riz blanc, des p\u00e2tes fra\u00eeches, des pommes de terre cuites ou \u00e0 la vapeur, des haricots verts&#8230;<\/li>\n<li>Une demi heure avant de finir la cuisson de la viande, faire cuire \u00e0 d\u00e9couvert si il reste toujours trop de sauce. Au contraire, pendant que le b\u0153uf mijote ajoutez\u00a0du fond brun s&rsquo;il manque de le sauce.<\/li>\n<li>On peut pr\u00e9parer le b\u0153uf bourguignon la veille. C&rsquo;est un plat qui reste tr\u00e8s bon m\u00eame r\u00e9chauff\u00e9.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[20],"tags":[869,907,902],"class_list":["post-4000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-boeuf","tag-mijote","tag-cuisine-francaise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de b\u0153uf bourguignon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/boeuf-bourguignon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de b\u0153uf bourguignon\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/boeuf-bourguignon\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - Recettes faciles\" \/>\n<meta property=\"article:published_time\" content=\"2015-02-11T09:30:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-10-12T22:45:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/02\/boeuf_bourguignon.png\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Dami\u00e1n\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@unptitcuisinier\" \/>\n<meta name=\"twitter:site\" content=\"@unptitcuisinier\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dami\u00e1n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/\"},\"author\":{\"name\":\"Dami\u00e1n\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/c2da7696f2784cce34698e48f989cb2a\"},\"headline\":\"Recette de b\u0153uf bourguignon\",\"datePublished\":\"2015-02-11T09:30:07+00:00\",\"dateModified\":\"2015-10-12T22:45:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/\"},\"wordCount\":748,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/04d97b7b1ae2f60e14cd96fc10a341aa\"},\"image\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/boeuf_bourguignon.png\",\"keywords\":[\"boeuf\",\"mijot\u00e9\",\"cuisine fran\u00e7aise\"],\"articleSection\":[\"recette\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/\",\"name\":\"Recette de b\u0153uf bourguignon\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/boeuf_bourguignon.png\",\"datePublished\":\"2015-02-11T09:30:07+00:00\",\"dateModified\":\"2015-10-12T22:45:52+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#primaryimage\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/boeuf_bourguignon.png\",\"contentUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/boeuf_bourguignon.png\",\"width\":640,\"height\":425},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/boeuf-bourguignon\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette de b\u0153uf bourguignon\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/\",\"name\":\"Je suis un cuisinier - 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