Braised Beef from Schimborn with Mashed Tuber and Carrots

Wash the root vegetables and cut them into large pieces together with the onions. Mix the salt, paprika and pepper in a bowl. Pat the ox cheeks dry and rub the prepared spices vigorously. Preheat the oven to 120 degrees circulating air.

Heat the oil in a large roasting pan. Sear the ox cheeks on both sides in the roasting pan. Take out and set aside. In the same roaster, sauté the root vegetables and onions until they turn color. Add tomato paste and roast. Deglaze with wine and bring to the boil briefly. Add canned tomatoes, stock, bay leaf and herbs. Place the ox cheeks on the vegetables / broth and cover lightly with them. Place the roaster with the lid in the preheated oven and simmer slowly for about 4 hours.

When the cooking time is over, remove the ox cheeks and keep them warm. Put the vegetables and the stock through a fine sieve and collect the stock. This is the base of the sauce. Depending on the desired consistency, thicken this brew a little with cornstarch. To do this, dissolve 1 teaspoon of cornstarch in 5cl of water and slowly add to the stock until the sauce begins to become thicker.

Peel the potatoes and celery and cut into small pieces. Wash well once in a sieve. Put in a large saucepan with water and bring to the boil with ½ tablespoon salt. When everything is soft, pour off the water and set the saucepan aside. Heat milk separately. Coarsely mash the pieces with a potato masher and mix with the warmed milk and butter until the desired consistency is achieved. Season to taste with salt and nutmeg.

Peel the carrots and cut the greens down to 1 cm. Melt the butter in a pan, add the sugar and let it caramelize. Add the carrots and add orange juice, a little water, ginger and thyme. Close with a lid and cook until the carrots are firm to the bite. Depending on the strength, approx. 20 minutes. Then fry again briefly without the lid so that they get color.