New potatoes in salt crust with hoof steak

Name: New potatoes in salt crust with hoof steak
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g + some salt (without iodine and fluorine additives); 1 kg new potatoes; 2 Branches of rosemary4; 7-10 Tbsp Hoof steaks; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1 can(s) (234 ml) Dessert pineapple; 1/2 bunch Coriander; 100 g Barbecue sauce; 1 small lettuce; 100 g cherry tomatoes; 2 TABLESPOONS White wine vinegar; 1 pinch Sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g + some salt (without iodine and fluorine additives)
1 kg new potatoes
2 Branches of rosemary4
7-10 Tbsp Hoof steaks
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1 can(s) (234 ml) Dessert pineapple
1/2 bunch Coriander
100 g Barbecue sauce
1 small lettuce
100 g cherry tomatoes
2 TABLESPOONS White wine vinegar
1 pinch Sugar
baking paper

Directions

1
Boil 850 ml water, dissolve 250 g salt in it. Wash the potatoes thoroughly and boil them in an open pot for about 15 minutes. Drain and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 12-15 minutes
2
Wash the rosemary and shake dry. Wash the meat, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Add rosemary. Sauté the meat on each side for 3-4 minutes. Drain the pineapple and dice finely. Wash the coriander, shake dry and chop finely. Mix barbecue sauce, pineapple and coriander
3
Clean, wash and pluck the salad into bite-sized pieces. Clean, wash and halve the tomatoes. For the vinaigrette, mix vinegar, salt, pepper and sugar. Gradually mix in 2 tablespoons of oil. Fold into the salad. Arrange meat, potatoes, lettuce and pineapple sauce on plates
4
Preparation time 40-50 minutes