Braised Ox Cheek with Creamed Savoy Cabbage

Cut the carrots, celery and leek into 2 cm cubes. Marinate the cleaned ox cheeks the day before with red wine, the root vegetables, peeled garlic, peeled bay spice, thyme, shallots, new spice and peppercorns.

Now remove the cheeks and vegetables from the marinade. Season the meat with salt and pepper and brown it in hot oil with the bacon. Add the paradeis pulp and fry. Now dust with flour and fill up with the marinade (with the spices) without the vegetables. Stew for about 2 hours. Now add the vegetables from the marinade and steam for another 20 minutes.

Blanch the savoy leaves and quench in iced water. Cut the leaves into large cubes and sauté in butter. Season with salt, pepper and nutmeg. Add whipping cream and cook them. Season to taste with a little lemon juice.

Cut the ox cheeks into slices and pour the sauce with the vegetables over the cheeks form. Arrange the cabbage next to it.

As a side dish it goes well with mashed potatoes with lots of chives.

Wine recommendation:

Our tip: Use bacon with a subtle smoky note!

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