Summary

Ingredients

• 2 pieces beef (ox cheek) á 50g
• 3 shallot (s)
• 2 cup / s soup greens, roughly chopped
• 3 tomato (s), dried
• 1 glass port wine
• 200 ml wine, red, a little stronger
• 200 ml veal stock
• 2 bay leaf
• 2 clove (s)
• Rosemary, amount to taste
• Thyme, amount to taste
• 1 teaspoon balsamic vinegar, old Maleti
• 1 tablespoon butter, for searing vegetables
• Olive oil, for frying meat
• salt and pepper
• 10 grains pepper
• 1 tablespoon sugar

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Instructions

1. Heat olive oil in a pan, fry the cheeks all around until light brown, season with salt and pepper.
2. Put the butter in the saucepan and roast the vegetables with the shallots. Add 1 tablespoon of sugar, stir and add the sun-dried tomatoes. Deglaze the vegetables with port wine, reduce them to the boil.
3. Then add the red wine and let it boil down again. Add veal stock.
4. Pour the boiling vegetable wine stock into the soaked Römertopf with the spices, place the cheeks on top and simmer for 3 hours at approx.
5. The ox cheeks are done when you can pierce them with a kebab skewer.
6. Take the meat out of the Roman pot and cut into slices, pass the sauce through a sieve and season with the balsamic vinegar.
7. Let the cheeks soak again briefly in the sauce
8. This goes well with mashed potatoes, spaetzle or other pasta