Sous Vide Wammerl – Braised Cheek – Red Cabbage

Braised cheek:

1. Brown the pieces of meat nicely and season with salt and pepper. While the meat is roasting, peel the celery, carrot and onion and cut into small cubes. Take the meat out of the pot and fry the vegetables vigorously in the fat. Add the tomato paste and roast with it. Add the red wine and the broth and bring everything to the boil.
2. When the sauce is simmering, add the meat. It should just be covered. Bring everything to a boil and simmer for at least 2 hours. Remove the meat from the stew and carefully wipe off any stuck vegetables. Pour the stewing stock through a sieve into a clean saucepan. Heat the sauce and season with a little salt and pepper. If it is too thin, add a little cornstarch to taste, then return the cheeks to the sauce.

Sous Vide Wammerl:

1. Vacuum the pork belly with 2 bay leaves and 5 juniper berries and place in the sous vide cooker for 24 hours. Take out after 24 hours. Cut into cubes and fry until crispy on the rind.

Red cabbage salad:

1. Clean and slice the cabbage, season with salt and pepper and knead vigorously with your hands. Squeeze the juice out of the lemon and orange. Fillet the remaining orange and mix with the honey and oil into the cabbage. Then pour lemon juice, red currant syrup and orange juice over it and cover it for half an hour.

Red cabbage puree:

1. For the puree, heat the olive oil in a saucepan, add the red cabbage and cook for 10 minutes, stirring occasionally so that the flavors combine. In the meantime, heat the broth in another saucepan over medium heat.
2. When the red cabbage begins to soften, pour a ladle of broth over it. Let simmer until the broth has boiled down. Pour in a second ladle of stock and simmer for another 15 minutes. Add the rest of the broth and puree the cabbage in a blender. Season with salt and pepper.