Trim the cheeks cleanly and fry them in hot oil in a roasting pan, seasoning with pepper and salt. Add the diced vegetables and fry them, while also adding the tomato paste and continue to roast everything, stirring constantly. Then deglaze with 100 ml of water and glaze the mixture with it, d. That is, let the liquid reduce a little.
When everything starts to sizzle again, deglaze with the wine and broth, add the ground spices and bring to the boil while stirring. Turn down the heat and let the cheeks simmer gently for about 1.5 - 2 hours, making sure that the cheeks are almost covered by the stewing stock, or stir again and again in between so that the meat that is not covered, does not get dry.
At the end of the braising time, cover the cheeks in the oven and keep them warm and strain the braising liquid through a fine sieve. Then reduce the sauce until creamy and season with pepper and salt, keep warm.
Cut the butter into pieces and froth in a pan, roast the flaked almonds in it, add the spring onions cut into 2 cm pieces and rosemary and toss. Lightly salt and pepper the butter mixture and marinate the cheeks in it for a few minutes.
Take the cheeks out of the pan and arrange on a plate, nap with the sauce, add a few dollop of cranberries and spread the almond butter mixture on the cheeks, then grate some fresh horseradish over the top.
The cheeks are so tender that you could cut them with a spoon, and after the sauce you lick all 10 fingers!
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