Neck steaks with baked tomatoes

Name: Neck steaks with baked tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 ripped neck steaks; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg mixed tomatoes (e.g. bottle tomatoes, curly tomatoes and cherry tomatoes); 2 TABLESPOONS Olive oil; 1 Garlic bulb; 4 Stem(s) Thyme; 4 Branches of rosemary; 75 g Honey; 7-10 Tbsp grated peel of 1/2 untreated orange; 125 ml dry white wine; 1 glass (400 ml) Veal stock; 7-10 Tbsp Sea salt

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 ripped neck steaks
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg mixed tomatoes (e.g. bottle tomatoes, curly tomatoes and cherry tomatoes)
2 TABLESPOONS Olive oil
1 Garlic bulb
4 Stem(s) Thyme
4 Branches of rosemary
75 g Honey
7-10 Tbsp grated peel of 1/2 untreated orange
125 ml dry white wine
1 glass (400 ml) Veal stock
7-10 Tbsp Sea salt

Directions

1
Wash the meat, dab dry. Heat 2 tablespoons of oil in a pan. Fry the neck steaks in it in portions for about 5 minutes while turning, season with salt and pepper. Place in the fat pan of the oven.
2
Wash the tomatoes, clean them if necessary and sprinkle them with 2 tablespoons of olive oil, season with salt and pepper. Spread around the meat. Wash, halve and add the garlic bulb. Wash the thyme and rosemary, shake dry and chop coarsely, except for a little to garnish.
3
Mix honey, orange peel and wine, add stock. Stir in chopped herbs. Pour over tomatoes and meat. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes.
4
Remove and add sea salt. Baguette bread tastes good with it.