Braised Ox Cheeks À La Andy, Served with Moroccan Onions and Black Bread Dumplings

Ox cheeks

1. First, season the ox cheeks whole with salt and pepper and sear them in clarified butter in a hot casserole. Take the meat out of the pot and set aside.
2. Then roast the roasted vegetables with olive oil and add a pinch of sugar. Finally, roast the tomato paste for about 2 minutes and add the bay leaves, cloves and the crushed peppercorns. Bring the whole thing to the boil with a bottle of red wine, a bottle of port wine and 500 ml of water. Put the ox cheeks back into the pot and simmer for about 3 hours.
3. Meanwhile, sauté the coarsely chopped shallots and reduce with the second bottle of port wine. Then take the ox cheeks out of the pot, add the reduced shallot stock and bring to the boil for another 10 minutes. Strain the sauce through a sieve and pour it into a second saucepan. Finally, cut open the ox cheeks and briefly heat them in the finished sauce.

Black bread dumplings

1. First cut the bread into 1 cm cubes and sauté the bacon together with the onions in butter until translucent. Then roast the almonds and walnuts. Then whisk the milk and eggs, pour over the diced bread and carefully mix with the roasted almonds and walnuts. Let it soak for about 1 hour.
2. Spread out aluminum foil and brush with butter. Roll the swollen bread dough into the aluminum foil and twist in the ends (diameter of the roll approx. 5 cm). Let the aluminum rolls soak in gently boiling water for 30 minutes. Remove the foil from the dumplings before serving, cut into slices as thick as a thumb and fry briefly in butter.

Moroccan onions

1. Cut the onions into thin rings and heat them in a pan with olive oil. Then salt the onion rings and steam them over low heat. When the onions are soft, stir in the tomato paste and sultanas with a dash of red wine. Let it simmer for 5 minutes and then season with salt and pepper.