{"id":6528,"date":"2026-10-05T16:00:00","date_gmt":"2026-10-05T16:00:00","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-tiras-de-ternera-al-horno-con-ajo-y-jengibre\/"},"modified":"2026-10-05T16:00:00","modified_gmt":"2026-10-05T16:00:00","slug":"receta-de-tiras-de-ternera-al-horno-con-ajo-y-jengibre","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-tiras-de-ternera-al-horno-con-ajo-y-jengibre\/","title":{"rendered":"Receta de tiras de ternera al horno con ajo y jengibre"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
20 minutos<\/td>\n4 horas<\/td>\n9 horas y 20 minutos<\/td>\n8<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 es el jerky de ternera al horno con ajo y jengibre?<\/h2>\n

El jerky son tiras finas de carne magra que se secan poco a poco hasta que se conservan sin necesidad de nevera. En esta versi\u00f3n, se hornea en el horno despu\u00e9s de marinar la carne de ternera en amino\u00e1cidos de coco, ajo y jengibre fresco. La carne de ternera magra, el ajo y el jengibre hacen que este tentempi\u00e9 tenga un bajo \u00edndice inflamatorio. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

El jengibre fresco aporta gingeroles, unos compuestos que se est\u00e1n estudiando por su papel en el estr\u00e9s oxidativo. El ajo rallado libera alicina y otros compuestos organosulfurados, la misma familia de compuestos que le da ese olor tan fuerte. <\/p>\n

La carne magra de redondo aporta prote\u00ednas y zinc, un mineral que contribuye al funcionamiento normal del sistema inmunitario. El vinagre de sidra de manzana aporta \u00e1cido ac\u00e9tico, el compuesto que le da ese sabor tan intenso. <\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No lleva cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y los amino\u00e1cidos de coco sustituyen a la salsa de soja que se usa en los adobos tradicionales del jerky. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 2 libras de redondo de ternera, sin grasa visible<\/li>\n
  • 1\/2 taza de aminos de coco<\/li>\n
  • 2 cucharadas de vinagre de sidra de manzana<\/li>\n
  • 4 dientes de ajo, rallados finamente<\/li>\n
  • 1 cucharada de jengibre fresco, rallado fino<\/li>\n
  • 1 cucharadita de sal marina<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Congela la carne de ternera ya troceada durante 1 hora antes de cortarla. La carne firme y parcialmente congelada es m\u00e1s f\u00e1cil de cortar en tiras finas y uniformes que la que acabas de sacar de la nevera. <\/p>\n

    Paso 2<\/h3>\n

    Corta la carne de ternera a contrapelo en tiras de aproximadamente 1\/4 de pulgada de grosor. Si la cortas a contrapelo, el jerky quedar\u00e1 m\u00e1s tierno, mientras que si la cortas a favor del grano, las tiras ser\u00e1n m\u00e1s duras al masticarlas. Quita cualquier resto de grasa que quede en las tiras, ya que la grasa se vuelve rancia durante el largo proceso de secado que viene a continuaci\u00f3n. <\/p>\n

    Paso 3<\/h3>\n

    Mezcla los aminos de coco, el vinagre de sidra de manzana, el ajo, el jengibre y la sal marina en un bol o en una bolsa con cierre herm\u00e9tico. A\u00f1ade las tiras de ternera, t\u00e1palo y d\u00e9jalo en la nevera entre 4 y 24 horas. <\/p>\n

    Paso 4<\/h3>\n

    Saca la carne del adobo y s\u00e9cala con papel de cocina. Las tiras h\u00famedas tardan m\u00e1s en secarse en el horno. Coloca las tiras en rejillas met\u00e1licas sobre bandejas de horno forradas con papel de aluminio, sin que se toquen entre s\u00ed. <\/p>\n

    Paso 5<\/h3>\n

    Hornea a 325 grados F (163 grados C) durante unos 10 minutos. Comprueba la tira m\u00e1s gruesa por un lado con un term\u00f3metro de lectura instant\u00e1nea hasta que marque 160 grados F (71 grados C). <\/p>\n

    Paso 6<\/h3>\n

    Baja la temperatura del horno al m\u00ednimo, lo ideal son 170 grados F (77 grados C). Mant\u00e9n la puerta ligeramente entreabierta con una cuchara de madera para que salga la humedad. Deja secar las tiras entre 3 y 4 horas, dando la vuelta a las bandejas a mitad del tiempo. <\/p>\n

    Paso 7<\/h3>\n

    El jerky estar\u00e1 listo cuando una tira se doble y cruje sin romperse por la mitad, y ya no haya zonas h\u00famedas ni brillantes. Deja que las tiras se enfr\u00eden del todo y, despu\u00e9s, retira con papel de cocina la grasa que haya subido a la superficie. Guarda el jerky en un recipiente herm\u00e9tico. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n140<\/td>\n<\/tr>\n
    Grasa<\/td>\n3 g<\/td>\n<\/tr>\n
    Hidratos de carbono<\/td>\n2 g<\/td>\n<\/tr>\n
    Prote\u00edna<\/td>\n26g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    \nR1: S\u00ed. La carne de ternera (ojo de redondo), los amino\u00e1cidos de coco, el vinagre de sidra de manzana, el ajo, el jengibre y la sal marina est\u00e1n permitidos durante la fase de eliminaci\u00f3n. No hay pimienta negra en la lista de ingredientes, ya que los granos de pimienta no se incluyen entre las hierbas que provienen de hojas y ra\u00edces, y tampoco hay especias a base de semillas, como el comino, el cilantro o la mostaza. <\/p>\n

    Pregunta 2: \u00bfPor qu\u00e9 la receta indica que hay que hornear a 325 grados F antes del largo tiempo de secado a baja temperatura?<\/strong>
    \nR2: Esa primera cocci\u00f3n lleva la carne a 160 grados F (71 grados C), la temperatura que recomienda el USDA para el jerky. Las bacterias pueden sobrevivir al calor seco de un deshidratador o de un horno a baja temperatura, y marinar la carne cruda no basta por s\u00ed solo para que sea segura. <\/p>\n

    Pregunta 3: \u00bfC\u00f3mo s\u00e9 si el jerky ya est\u00e1 listo?<\/strong>
    \nR3: Dobla por la mitad una tira que ya se haya enfriado. Estar\u00e1 lista cuando se agriete a lo largo del pliegue sin romperse del todo, y ninguna parte est\u00e9 h\u00fameda ni tenga un aspecto brillante. Si la tira todav\u00eda se dobla con suavidad y sin resistencia, sin agrietarse en absoluto, hay que dejarla m\u00e1s tiempo en el horno. <\/p>\n

    Pregunta 4: \u00bfCu\u00e1nto tiempo se conserva este jerky y c\u00f3mo debo guardarlo?<\/strong>
    \nR4: El jerky casero como este se conserva entre 1 y 2 meses. Guarda las tiras ya enfriadas en un recipiente herm\u00e9tico, en un lugar fresco y oscuro, como un estante de la despensa, y antes retira la grasa de la superficie, ya que la grasa se vuelve rancia. <\/p>\n

    P5: \u00bfQu\u00e9 corte de ternera es el mejor para hacer cecina?<\/strong>
    \nR5: Los cortes magros, como el \u00abeye of round\u00bb o el \u00abtop round\u00bb, son los mejores para hacer cecina. Ambos proceden de una parte del animal con muy poco veteado, as\u00ed que apenas hay grasa que quitar antes de marinar.
    \n
    \"Tiras<\/p>\n","protected":false},"excerpt":{"rendered":"

    Carne seca casera marinada en amino\u00e1cidos de coco, ajo y jengibre, y luego secada en el horno. Cada raci\u00f3n de 1 onza tiene 26 gramos de prote\u00edna y se puede llevar sin necesidad de nevera. <\/p>\n","protected":false},"author":1,"featured_media":6530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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":"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":"","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-4)","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-4)","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-4)","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":""}},"page_builder":"","footnotes":""},"categories":[19],"tags":[111],"ingredient":[],"class_list":["post-6528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayunos-y-meriendas","tag-receta-aip"],"yoast_head":"\nReceta de tiras de ternera al horno con ajo y jengibre<\/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:\/\/inflammascan.app\/es\/receta-de-tiras-de-ternera-al-horno-con-ajo-y-jengibre\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de tiras de ternera al horno con ajo y jengibre\" \/>\n<meta property=\"og:description\" content=\"Carne seca casera marinada en amino\u00e1cidos de coco, ajo y jengibre, y luego secada en el horno. 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