Braised ox cheeks with beetroot and potato noodle skewers
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Dutch oven
Ingredients
• 4 ox cheeks
• 1 bunch of soup vegetables
from carrots, leeks,
Celery and onion
• 2 bay leaves
• some juniper
Berry
• a few sprigs of thyme
and rosemary
• Tomato paste
• 1 bottle of red wine
(dry)
• 500 ml beef stock
• 1-2 beetroots (raw)
For the potato noodle skewers:
• 1 pack of potato noodles
from the refrigerated counter (per
Person 4-6 Schupfnudeln
plan on)
• per potato dumpling
½ slice bacon
There's more for DO fans in the shop!
preparation
➊ Remove the fat and excess tendons from the ox cheeks. Heat the Dutch oven and then sear the cheeks on both sides.
➋ Add the chopped vegetables and the spices and deglaze everything with the red wine and the stock. Close the lid, spread a few briquettes on top for the top heat and braise the ox cheeks for about 1 hour. The cheeks should be tender but not overcooked.
For the potato dumplings skewers, wrap the potato dumplings in bacon and put them on skewers. Grill on both sides for 2-3 minutes until crispy.
➌ The beetroot is placed raw on the grill or on the embers so that it can cook evenly - depending on the thickness, it will stay in the grill for about 1 hour. The skin dries out on the outside and may turn a little black, so peel the beetroot before eating. Then cut into wedges and season with a little salt and pepper.
➍ To serve, remove the ox cheeks from the sauce, cut into slices and drizzle with a little of the braising sauce. Distribute on the plates with the potato noodle skewers and the beetroot wedges.
Recipe by Benjamin Hehn
Benjamin Hehn's winter recipe is all about the dark season. A time when luscious aromas caress the palate and soul and want to compensate us for the little daylight. The cooking and grilling professional combines regional delicacies that are refined with an extra portion of flavor on the grill and in the Dutch oven.
Recipe from FIRE&FOOD Magazine 04/2017
