Wash the ox cheeks already parried by the butcher and pat dry. Season well with salt and pepper from the mill. Then fry vigorously on both sides with lard. Remove meat and set aside.
Brown the root vegetables, which have now been cleaned, in the bratsud. Add tomato paste. Roast everything nicely. Pour approx. 3/4 bottle of red wine and the stock. Add bay leaves and allspice grains. Boil. Reduce by approx. 20 min. Then put the meat back in and simmer in the oven for 3 hours in a closed pan at 175 degrees Celsius. Scoop every 30 minutes and turn the cheeks completely after 1.5 hours.
Beat the sauce with the blender so that the vegetables are completely chopped up. There is no need to use a binding agent as the sauce is already very creamy. If necessary, season with salt, pepper, a little sugar and crème fraîche or cream.
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