Hoof steak with honey and thyme carrots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dab meat dry. Heat 1 tablespoon of oil in a large frying pan. Fry the steaks on each side for approx. 1 minute at high heat. Season with salt and pepper and place on a baking tray (set the pan aside).

2. 2

   Roast in the preheated oven (electric cooker: 80 °C/circulating air and gas not suitable) for approx. 45 minutes.

3. 3

   Peel, wash and slice the potatoes. Heat 2-3 tablespoons of oil in a large coated pan (with lid). Brown the potatoes in it. Season with salt and pepper. Cover and continue to cook over a low heat for 10-15 minutes, shaking the pan in between.

4. 4

   Then open and fry for about 5 minutes until crispy.

5. 5

   Wash the thyme, shake dry. Put something aside for garnishing, pluck the leaves from the rest.

6. 6

   Clean the carrots, possibly leaving some green. Peel and wash the carrots. Heat 2 tablespoons of oil in the meat frying fat. Brown the carrots in it. Season with thyme, salt and pepper. Add approx. 200 ml water, bring to the boil.

7. 7

   Cover and stew for about 10 minutes. Then continue to cook until the water has almost evaporated.

8. 8

   Wash mint, dab dry, pluck off leaves and cut into fine strips. Mix yoghurt and mint. Season to taste with salt and pepper.

9. 9

   Add honey to the carrots and sauté briefly over a mild heat. Season to taste with salt and pepper. Serve everything. Garnish with remaining thyme.

10. 10

    Drink tip: fruity red wine, for example a Pinot noir.

Nutrition Facts

KCAL
570 kcal

CARBS
48 g

FATS
20 g

PROTEINS
46 g