Wagyu: Braised Wagyu Ox Cheeks, Glazed Vanilla Carrots and Potato Roulade

The day before, lightly roast the juniper berries and mountain pepper in a small pan. Then press lightly in the mortar. Wash the orange and lemon with hot water, dry them and peel off the top skin thinly with a peeler. Top up the diced shallots, carrots, celeriac, parsley root and the pressed garlic cloves together with the leek rings, juniper, pepper, orange & lemon zest, cinnamon, bay leaf, cloves and herbs with red wine. Place the cheeks in it and leave to marinate overnight.

The next day, remove the cheeks from the marinade and pat dry. Pour the marinade through a sieve, collecting the vegetables and the liquid separately. Preheat the oven to 160 degrees.

Heat the oil in a roasting pan and fry the cheeks on both sides for 3 to 4 minutes, remove and season lightly with salt and pepper. If necessary, add a little more oil and roast the vegetables for about 8 to 10 minutes until they are dark brown. Then add tomato paste and roast for 30 seconds.

Deglaze everything with 2/3 of the marinade and reduce strongly. Add the rest of the marinade, the stock and half a liter of water. Add the cheeks and let simmer in the oven for about 3 to 5 hours. Turn the cheeks over and over again in between.

When the braising time is over, take the cheeks out of the roaster, wrap them in aluminum foil and keep them warm in the oven at 80 degrees. Pass the braised sauce through a fine sieve and then reduce it a little if necessary. If necessary, you can thicken the sauce with pieces of ice-cold butter. Heat the cheeks again in the sauce, remove them and cut into slices.

Clean and wash all the carrots. Let some of the green stand. Cut the carrots nicely and dice the sections. Wash and peel a potato and also cut it into cubes. Now cook the sections and the potatoes together in the vegetable stock for about 15 minutes and gently heat the cream and butter in another saucepan. Then drain the carrot and potato mixture through a sieve and puree it finely in a blender. Then add the cream and butter and continue pureeing. Season with salt, pepper, sugar and nutmeg and set aside.

Boil the cut carrots in salted water for about 8 minutes, remove and drain. Now squeeze the lime, cut the vanilla stick in half and scrape out the pulp. Then melt the sugar, a little butter and honey in a pan until golden brown. Then deglaze the caramel with lime juice and 100 ml water, add the vanilla stick and the vanilla pulp and bring to the boil again. Add the carrots to the sauce and cook until al dente.

Cook the potatoes with their skins in salted water for about 30 minutes. Cool a little under cold water, peel, press through a press and season with salt, pepper and nutmeg. Now work in the egg yolk, Parmesan, thyme, parsley and starch until you get a smooth mixture.

Brush the puff pastry with butter and spread the potato mixture about 0.5 cm high on it. Roll everything into a roulade. Wrap it tightly in cling film and then wrap it with aluminum foil. Then poach the roulade in a steamer at 90 to 95 degrees for about 20 minutes (depending on the thickness). Then remove the aluminum foil and let the roulade cool in the refrigerator for a few hours or overnight.

The next day, unwrap the potato roulade, cut into slices approx. Finger-thick, cut in half and fry until golden in clarified butter.

To serve, place the meat slices on a plate, pour the sauce all around and place the slices of the potato roulade around them. Serve the carrot puree on the outside and place the carrots on top. Garnish with a few herbs.