Spanish oven braised steaks

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 6
Extensive braising in wine makes inexpensive steaks from the hip wonderfully tender. Served with creamy olive mashed potatoes
COOK TIME
150 mins
TOTAL TIME
255 mins

Ingredients

Servings: 4
  • 4 thick hoof steaks (à approx. 200 g; approx. 3 cm thick)
  • 1 Onion
  • 1 Garlic clove
  • 3 Peppers (e.g. green, yellow and red)
  • 250 g cherry tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Flour
  • some Oil
  • 2 TABLESPOONS Oil
  • 1/4 litre Red wine
  • 1 kg Potatoes
  • 100 g green olives without stone
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Take steaks out of the refrigerator about 2 hours before frying. Peel onion and garlic and chop coarsely. Clean, wash and chop the peppers. Wash the tomatoes.

  2. 2

    Dab meat dry. Season with salt and pepper and turn in flour. Brush a cast-iron pan with a little oil and heat it up strongly. Fry the steaks in it for about 2 minutes on each side. Spread the steaks in an ovenproof dish (see picture below).

  3. 3

    Heat 2 tablespoons of oil in a frying pan. Briefly sauté the onion, garlic and vegetables. Season with salt and pepper. Deglaze with wine and 200 ml water, bring to the boil and simmer for about 2 minutes. Spread the vegetables on the steaks and braise in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 2 hours.

  4. 4

    Peel and wash the potatoes and cook them in salted water for about 20 minutes. Chop olives finely. Drain the potatoes and collect 200 ml of cooking water. Add 6 tbsp. olive oil to the potatoes and mash everything coarsely. Stir in olives. Season to taste with salt. Arrange everything.

  5. 5

    To prevent meat juices from escaping from the steaks, a fork should not be stuck into the meat either for turning or cooking. It is better to use two tablespoons or kitchen tongs.

Nutrition Facts

KCAL
670 kcal
CARBS
40 g
FATS
29 g
PROTEINS
50 g