Marinated Ox Cheek with Dried Fruit

Put the cheeks in the marinade for 2-3 days.

Remove the ox cheeks from the marinade and dry them well, add salt.

Sauté the meat in hot peanut oil, add the vegetables, also roast well, tomato, pour the marinade, put the lid on and cook in the oven at 150 °C for about 60-90 minutes. Pour the veal stock little by little.

Boil the red wine with the spices, add the dried plums, boil briefly and strain. Add the red wine to the meat.

When the cheeks are soft, remove from the sauce and keep warm (= lay out).

Crumble pumpernickel into the sauce, boil briefly, pass the sauce through a sieve and add the dried plums. Add whipped cream. Season to taste with salt and pepper.

Preparation Tip:

If cheeks are not available, a piece of beef calf is also suitable for this preparation; both cuts of meat have similar gelling structures. If you omit whipped cream, you can reduce the fat content of this dish.

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