{"id":3077,"date":"2016-04-09T14:05:14","date_gmt":"2016-04-09T13:05:14","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?p=3077"},"modified":"2023-01-10T06:58:42","modified_gmt":"2023-01-10T05:58:42","slug":"cote-de-boeuf","status":"publish","type":"post","link":"https:\/\/hankstruebbq.com\/se\/cote-de-boeuf\/","title":{"rendered":"Cote de Boeuf"},"content":{"rendered":"\n<p>Cote de Boeuf \u00e4r en riktigt bra styckningsdetalj. Det \u00e4r entrecote p\u00e5 ben, en del av revbenet sitter kvar allts\u00e5. Tills\u00e4tt bara lite salt och peppar, mer beh\u00f6vs inte. Se alltid till att k\u00f6pa bra kvalitet. Det h\u00e4r receptet \u00e4r busenkelt, det \u00e4r bara n\u00e5gra enkla steg som kr\u00e4vs f\u00f6r att f\u00e5 till den perfekta biffen. Vill man hellre grilla den <a href=\"https:\/\/hankstruebbq.com\/se\/grillad-cote-de-boeuf\/\">hittar du receptet h\u00e4r<\/a>.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-7975\" class=\"wprm-recipe-container\" data-recipe-id=\"7975\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-hanks-default\"><div class=\"wprm-container-float-left\">\n    \n<\/div>\n<a href=\"https:\/\/hankstruebbq.com\/se\/wprm_print\/cote-de-boeuf\" style=\"color: #2e353d;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"7975\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#2e353d\" 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><\/div>\n\n\n\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Portioner <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-7975 wprm-recipe-servings-adjustable-text wprm-block-text-normal\" data-recipe=\"7975\" aria-label=\"Adjust recipe servings\">2<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Tillagningstid <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> timme<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">timme<\/span><\/span><\/div><\/div>\n\n\n\n\n\n<div id=\"recipe-7975-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-7975-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7975\" data-servings=\"2\"><h2 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredienser<\/h2><div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-7975 wprm-unit-conversion-container-links wprm-block-text-normal\" style=\"\"><a href=\"#\" role=\"button\" class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"7975\" style=\"\" aria-label=\"Change unit system to Metrisk\">Metrisk<\/a> &#8211; <a href=\"#\" role=\"button\" class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"7975\" style=\"\" aria-label=\"Change unit system to Brittisk\">Brittisk<\/a><\/div><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cote de Boeuf<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(ca 500 g st)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">0.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-7975-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-7975-instructions-container wprm-block-text-normal\" data-recipe=\"7975\"><h2 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">G\u00f6r s\u00e5 h\u00e4r<\/h2><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7975-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">Tjockare bitar \u00e4r b\u00e4ttre \u00e4n tunna, s\u00e5 se till att du f\u00e5r tag p\u00e5 4-5cm tjocka bitar.<\/span><\/div><\/li><li id=\"wprm-recipe-7975-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">Sk\u00f6lj av k\u00f6ttet med lite kallt vatten och klappa torra med hush\u00e5llspapper. Applicera en <a href=\"https:\/\/hankstruebbq.com\/se\/?page_id=303\">torr saltlag<\/a> med saltet, \u00e5tminstone 2 timmar innan tillagning. <\/span><\/div><\/li><li id=\"wprm-recipe-7975-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">S\u00e4tt ugnen p\u00e5 110\u00b0C, d\u00e5 vi ska tillaga f\u00f6rst med\u00a0<a href=\"https:\/\/hankstruebbq.com\/se\/?page_id=411\">indirekt v\u00e4rme<\/a>. L\u00e4gg k\u00f6ttbitarna\u00a0i en ugnsform, och s\u00e4tt termometern i den tjockaste delen. Grilla tills de har n\u00e5tt 50\u00b0 C i innertemperatur. <\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-pin-nopin=\"true\" width=\"800\" height=\"800\" src=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect.jpg\" class=\"attachment-large size-large\" alt=\"Cote de Boeuf cooked indirect\" srcset=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect.jpg 800w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-200x200.jpg 200w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-100x100.jpg 100w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-400x400.jpg 400w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-150x150.jpg 150w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-300x300.jpg 300w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-768x768.jpg 768w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_indirect-500x500.jpg 500w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/div> <\/li><li id=\"wprm-recipe-7975-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">Ta ut k\u00f6ttet och l\u00e5t det st\u00e5 och vila 10 minuter. Nu \u00e4r det dags att bryna dem. Se bara till att ytan p\u00e5 k\u00f6ttet \u00e4r n\u00e5gots\u00e5n\u00e4r torr innan, man f\u00e5r mycket finare stekyta d\u00e5. Klappa av med lite hush\u00e5llspapper (som inte luddar) f\u00f6rst om det beh\u00f6vs.<\/span><\/div><\/li><li id=\"wprm-recipe-7975-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">Ta fram en stekpanna, g\u00e4rna gjutj\u00e4rn, och s\u00e4tt\u00a0p\u00e5 spisen p\u00e5 h\u00f6g v\u00e4rme. Ha i en <em>liten<\/em> skv\u00e4tt olja eller sm\u00f6r, och n\u00e4r pannan \u00e4r ordentligt varm ger man dem fin stekyta, och h\u00e5ller koll p\u00e5 innertemperaturen.<\/span><\/div><\/li><li id=\"wprm-recipe-7975-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 2em;\"><span style=\"display: block;\">N\u00e4r de n\u00e5r 60\u00b0 C \u00e4r de klara. Ta av dem fr\u00e5n plattan\u00a0och l\u00e5t dem <a href=\"https:\/\/hankstruebbq.com\/se\/?page_id=311#restingmeat\">vila<\/a> ett tag innan de serveras. Anv\u00e4nd en vass kniv och sk\u00e4r tjocka skivor, det blir en aptitlig presentation p\u00e5 tallriken.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-pin-nopin=\"true\" width=\"800\" height=\"800\" src=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced.jpg\" class=\"attachment-large size-large\" alt=\"Cote de Boeuf sliced\" srcset=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced.jpg 800w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-200x200.jpg 200w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-100x100.jpg 100w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-400x400.jpg 400w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-150x150.jpg 150w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-300x300.jpg 300w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-768x768.jpg 768w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf_sliced-500x500.jpg 500w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/div> <\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Cote de Boeuf \u00e4r en riktigt bra styckningsdetalj. Det \u00e4r entrecote p\u00e5 ben, en del av revbenet sitter kvar allts\u00e5. Tills\u00e4tt bara lite salt och peppar, mer beh\u00f6vs inte. Se alltid till att k\u00f6pa bra kvalitet. Det h\u00e4r receptet \u00e4r busenkelt, det \u00e4r bara n\u00e5gra enkla steg som kr\u00e4vs f\u00f6r att f\u00e5 till den perfekta biffen.<\/p>\n","protected":false},"author":1,"featured_media":3097,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[82,4],"tags":[],"class_list":["post-3077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-not","category-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cote de Boeuf - Hank&#039;s True BBQ\u2122<\/title>\n<meta name=\"description\" content=\"Cote de Boeuf \u00e4r en riktigt bra styckningsdetalj. Det \u00e4r entrecote p\u00e5 ben, en del av revbenet sitter kvar allts\u00e5. Tills\u00e4tt bara lite salt och peppar, mer beh\u00f6vs inte. Se alltid till att k\u00f6pa bra kvalitet. Det h\u00e4r receptet \u00e4r busenkelt, det \u00e4r bara n\u00e5gra enkla steg som kr\u00e4vs f\u00f6r att f\u00e5 till den perfekta biffen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hankstruebbq.com\/se\/cote-de-boeuf\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cote de Boeuf - Hank&#039;s True BBQ\u2122\" \/>\n<meta property=\"og:description\" content=\"Cote de Boeuf \u00e4r en riktigt bra styckningsdetalj. Det \u00e4r entrecote p\u00e5 ben, en del av revbenet sitter kvar allts\u00e5. Tills\u00e4tt bara lite salt och peppar, mer beh\u00f6vs inte. Se alltid till att k\u00f6pa bra kvalitet. Det h\u00e4r receptet \u00e4r busenkelt, det \u00e4r bara n\u00e5gra enkla steg som kr\u00e4vs f\u00f6r att f\u00e5 till den perfekta biffen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hankstruebbq.com\/se\/cote-de-boeuf\/\" \/>\n<meta property=\"og:site_name\" content=\"Hank&#039;s True BBQ\u2122\" \/>\n<meta property=\"article:published_time\" content=\"2016-04-09T13:05:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-10T05:58:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2016\/04\/cote_de_boeuf.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Henrik Oscarsson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@hankstruebbq\" \/>\n<meta name=\"twitter:site\" content=\"@hankstruebbq\" \/>\n<meta name=\"twitter:label1\" content=\"Skriven av\" \/>\n\t<meta name=\"twitter:data1\" content=\"Henrik Oscarsson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ber\u00e4knad l\u00e4stid\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/\"},\"author\":{\"name\":\"Henrik Oscarsson\",\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/#\\\/schema\\\/person\\\/f72931d3cb1da57dad4332bcf0f3ae6b\"},\"headline\":\"Cote de Boeuf\",\"datePublished\":\"2016-04-09T13:05:14+00:00\",\"dateModified\":\"2023-01-10T05:58:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/\"},\"wordCount\":388,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/wp-content\\\/uploads\\\/2016\\\/04\\\/cote_de_boeuf.jpg\",\"articleSection\":[\"N\u00f6t\",\"Recept\"],\"inLanguage\":\"sv-SE\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/\",\"url\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/\",\"name\":\"Cote de Boeuf - Hank&#039;s True BBQ\u2122\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/cote-de-boeuf\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/hankstruebbq.com\\\/se\\\/wp-content\\\/uploads\\\/2016\\\/04\\\/cote_de_boeuf.jpg\",\"datePublished\":\"2016-04-09T13:05:14+00:00\",\"dateModified\":\"2023-01-10T05:58:42+00:00\",\"description\":\"Cote de Boeuf \u00e4r en riktigt bra styckningsdetalj. 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