Beef Cheek and Beef Cheek Ravioli, Savoy Cabbage, Plums, Lemon Foam

Mix all the ingredients for the marinade and leave the meat covered in the refrigerator in the marinade for 48 hours. After the 48 hours, drain the whole thing through a sieve and set the marinade aside. Remove everything from the sieve except for the sprigs of thyme. These can be disposed of.

Heat the roast on the stove, fry the marinated cheeks in 3 tablespoons of rapeseed oil on both sides and deglaze with 100 ml of the marinade. Let everything boil down slowly. Turn the cheeks and deglaze again with 100 ml of marinade. Just let it boil down briefly and pour everything into a bowl and wash out the roaster.

Now heat the roaster again and fry the bones and the meat in 3 tablespoons of rapeseed oil. When the bones and the meat have gotten their color (dark brown), deglaze with 20 ml soy sauce and let it boil down completely. Then deglaze with 100 ml marinade and boil down completely again. Repeat this five times.

Now place the cheeks on the bones and the meat and pour in the remaining marinade. Stew in the oven at 210 ° C without a lid for 15 minutes. Turn the cheeks and simmer for another 15 minutes without a lid.

Now distribute the freshly diced vegetables and the ingredients of the marinade on the cheeks and stew everything again without the lid for another 20 minutes at 190 ° C.

Then pour the dark beef gravy and close the pot with a lid. Braise in the oven for another 30 minutes at 190 ° C. Turn the cheeks, wet the jus from the bottom of the pot and braise again for 30 minutes with the pot closed.

Take the bake out of the roaster and let it cool down. Pour off the braised stock through a sieve and collect it. Measure out 150 ml of the braised stock and set aside. Now put the rest of the stew in a suitable saucepan and bind with 5 to 10 g cornstarch. Then reduce the braised stock for another 1.5 hours on a low setting until it has turned into a dark, glossy, thick sauce. In the event that the sauce is still a little too mild, season with salt and cayenne pepper.

After the beef cheeks have cooled down, cut 5 long pieces out of the cheeks. These will later be used to serve on the plate. Weigh 350 g of the beef cheek pieces and cut into small cubes.

Heat a large frying pan and add 3 tablespoons of rapeseed oil to the pan. Put the finely diced vegetables in the pan and sweat well. Add the finely diced beef cheek and continue to fry. After about 3 minutes, deglaze with the white wine and let it boil down completely.

Next, pour in the beef gravy and the 150 ml braised stock and let everything simmer in the pan until the gravy and stock are almost completely reduced. Now transfer the entire filling into a bowl, add the chopped parsley and the chopped marjoram and mix well with the warm mixture. Finally, season with salt and pepper. Let the mixture cool down.

Whisk the eggs with the salt, leave to stand for half an hour. Add the oil and semolina and knead well with the flour. Cover and let rest for another half an hour. Roll out the pasta dough with the pasta machine on 6 lanes each with a width of at least 8 centimeters. Dust everything with flour so that the dough does not stick.

Cut out 15 bases and 15 lids, each 8 cm in diameter, from the strips. Apply a teaspoon of the filling to each of the 15 bases and then use a brush to brush the edge all around with cold water. Now put the lid on and press everything all around well. Let the ravioli soak in hot salted water for 7 minutes. Remove from the water and dab off, allow to cool and set aside until serving.

Almost completely reduce 50 ml lemon juice, pour in the chicken broth and let the butter melt in the broth. Mix everything together well and add the cream. Also set aside until serving.

Cut the plums into small cubes and sauté in the nut butter. Add the panko flour and fry. Season with salt, sugar and pepper and set aside until serving.

Separate only the green leaves from one or two heads of savoy cabbage, wash and cut out the stalk in the middle of the leaf. Cut the leaves into strips and blanch. Then soak in ice water and set aside until serving.

Heat the shaped beef cheeks in the sauce. Lightly fry the ravioli in 2 pans with butter. Briefly bring 200 ml of cream to the boil in a saucepan and add the blanched savoy cabbage.

Finely puree the savoy cabbage and season with salt, pepper and nutmeg. Heat the lemon foam base in a small saucepan and whip with a hand mixer until frothy.

Place a good dollop of savoy cabbage on each of five preheated plates and spread it a little with a tablespoon. Place three ravioli in front of each. Drizzle the ravioli with a little sauce. Place one of the shaped beef cheeks at an angle on the middle ravioli and drizzle with a good amount of sauce. Finally, spread a bit of the plum melt over the ravioli and sparingly drizzle the foam onto the ravioli and beef cheeks.