Summary

Ingredients

• 4 beef cheeks, ready to cook
• 100 g onion (s), cut into wedes
• 100 g carrot (s), diced
• 200 g leek, cut into strips
• 200 g celeriac, diced
• Sea salt from the mill
• 4 black peppercorns, pounded
• 2 juniper berries, bumped
• 1 bay leaf
• 2 cloves garlic)
• 1 sprig rosemary
• 100 ml port wine, red
• 700 ml red wine (Pinot Noir)
• 3 tablespoon oil
• 100 grams flour
• 80 g tomato paste

For the dumplings:

• 500 g potato (s), cooked
• 100 grams flour
• 2 egg yolks
• some salt and pepper
• some nutmeg
• 160 g liver sausae, coarse
• Flour to work with

For the vegetables: (celery ragout)

• 500 ml water
• 200 g celeriac, diced
• 200 g celery, cut into lozenes
• 3 small tomato (s)
• 100 g butter, cold
• 100 g shallot (s), diced
• 30 ml heavy cream
• some salt and pepper
• some nutmeg
• a few stalks leaf parsley, cut into strips

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Instructions

1. Wash the beef cheeks, pat dry and place in a bowl with the vegetables, spices and wine. Cover and marinate for approx. 24 hours.
2. The next day, preheat the oven to 180 ° C (convection). Remove the meat from the marinade and pat dry. Strain the marinade through a sieve into a saucepan. save the vegetables. Bring the marinade to the boil and skim if necessary.
3. Heat the oil in a roasting pot and sear the beef cheeks in it. Remove the meat and then sweat the vegetables in it. Dust with the flour and stir in the tomato paste. Pour part of the marinade. Place the beef cheeks on top and pour in the remaining marinade.
4. Cover everything and cook in the preheated oven for approx. 1 1/2 hours. Then remove the meat and strain the sauce through a sieve.
5. For the potato dumplings, bring lightly salted water to the boil in a large saucepan. Strain the potatoes through a sieve into a bowl. Make a potato dough with the flour, egg yolks and spices.
6. Divide into 8 portions and press some liver sausage in the middle, form dumplings with floured hands. Put the dumplings in the boiling salted water and let stand over medium heat for about 15 minutes.
7. For the celery ragout, bring 500 ml of water to the boil in a saucepan, lightly salt and blanch the celery vegetables in it. Take the vegetables out of the water with a skimmer and rinse in cold water.
8. Then reduce the blanching water by half. Cut the tomatoes crosswise, scald with boiling water. Then rinse with cold water, peel and core. To dice.
9. Remove 2 tablespoons of the butter and heat in a saucepan. Sweat the shallot cubes in it, deglaze with the blanching water and cream. Work in the cold butter in portions with the whisk. Season to taste with salt, pepper and nutmeg. Fold in the diced tomatoes and parsley.
10. Arrange decoratively on plates and serve.