Beef Cheeks with Napkin Dumplings and Beetroot Hearts

Beetroot:

1. Boil beetroot in a saucepan with water, unpeeled, for about 2 hours, depending on the size, it may take longer.

Beef cheek:

1. Sear the cheeks in the pan, then roast the cleaned and chopped vegetables and the onions in the roaster, add tomato paste and red wine. Add spices, meat stock and other ingredients and place in the oven at 140 degrees for approx. 3.5 hours.
2. Then remove the meat and pour the juices through a sieve. Thicken the gravy with a little cornstarch so that it becomes nice and translucent.

Napkin dumplings:

1. For the napkin dumplings, cut the rolls into small cubes. Peel and finely dice the onion, sauté in 20 g butter until translucent and mix in the herbs. Separate the eggs.
2. Mix 5,100 g butter with egg yolks until foamy, season with salt and nutmeg.
3. Put the cubes of bread in a bowl and pour lukewarm milk over it, let it steep a little. Add the onion and herb mixture and the whipped egg yolk and butter mixture, mix in vigorously.
4. Let the dough rest for about 2 hours, then take a kitchen towel, place cling film on it and place the dough in 2 equal (25 cm) rolls on top. Then place the wrapped rolls in the pan with simmering water and simmer for about 20 minutes.
5. Then take it out and cut the rolls into approx. 1 cm thick slices, roast the dumplings in a pan with melted butter until golden.
6. Peel the beetroot and cut into 1cm thick slices and cut out the hearts with a heart cutter.