Braised tomatoes in sherry with beef steak

Name: Braised tomatoes in sherry with beef steak
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg Meat Tomatoes; 1 fresh garlic bulb; 60 g green and black olives; 7-10 Tbsp Salt; 4 Hoof steaks (approx. 200 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg Meat Tomatoes
1 fresh garlic bulb
60 g green and black olives
7-10 Tbsp Salt
4 Hoof steaks (approx. 200 g each)
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the tomatoes and, depending on size, cut them into quarters, halves or whole. Halve the garlic. Place the garlic, tomatoes and olives in the oil-lined pan of the oven or a flat roasting pan.
2
Season with salt. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 30 minutes. Wash meat, pat dry and season with salt and pepper. Heat oil in a pan.
3
Fry meat for 6-8 minutes, turning. Remove meat and wrap in aluminium foil. Let it rest for about 5 minutes. Add the meat to the finished tomatoes. Baguette bread tastes good with it.