Salt-Baked Tomato And Onion Dinner Recipe

About this recipe

A hearty and flavorful kosher dinner featuring salt-baked beef, complemented by a savory tomato and rice mixture. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1.3 Kg Typically Turf & Clover Large Beef Roasting Joint
• 200G Canvin And Gunner British Beef Bavette Steak
• 500G White Pearl Italian Pudding Rice 500g
• - Silver Spoon Granulated Sugar
• 1 Kg Coarse Sea Salt, 1Kg
• - Borough Broth Co. Tonkotsu Ramen Broth

Instructions

1. 1. Preheat your oven to 375°F (190°C). Line a large, shallow baking pan with 2 layers of heavy-duty foil.
2. 2. Pour 10 oz of rock salt into the pan, spreading it evenly to create a layer about 1 to 1 1/2 inches thick. Moisten the salt with a small amount of water and press it down evenly.
3. 3. Make a small indentation in the middle of the salt layer and place a small oven-safe dish filled with chopped onions and vegetable stock on the salt. Cover the dish completely with the remaining rock salt, pressing firmly to create a layer about 1 to 1 1/2 inches thick.
4. 4. Bake the dish in the preheated oven for 2 hours or until the onions are tender and infused with flavor.
5. 5. While the dish is baking, heat 2 cups of vegetable stock in a saucepan over medium heat. Add 1 finely chopped onion and cook until softened, stirring occasionally.
6. 6. Stir in 16 oz of chopped tomatoes, 1/2 cup of rice, and 1 tsp of sugar. Simmer the mixture for 20 minutes, stirring occasionally, until the rice is tender and the flavors are well combined.
7. 7. Remove the dish from the oven and carefully break away the salt crust. Serve the onion and tomato rice mixture as a complete dinner.