Braised ox cheeks with pea puree and sprout salad

Ingredients for 4 servings:

• 1 kg ox cheeks
• 1 ½ liters red wine (Pinot Noir)
• 1 tbsp coriander seeds
• 80 g cane sugar
• 2 tsp Sichuan pepper (Timut pepper)
• 600 g peas
• 200 g butter
• 50 g fresh ginger
• 2 tsp wasabi
• 2 tsp Tabasco
• 1 tbsp mustard
• 5 tbsp lime syrup
• 5 tbsp vegetable oil
• 100 g soy sprouts
• 50 g alfalfa sprouts
• 50 g cress (Affila cress)
• 50 g ginger, pickled
• ½ apple (Granny Smith)
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Inspired by Tim Raue

Salt the trimmed ox cheeks and sear them in oil on all sides. Braise them with red wine, coriander seeds, and sugar in a cocotte over medium heat for about 3 hours, until the meat is tender and almost falling apart. Remove the ox cheeks, keep warm, and let the liquid reduce to a sauce (thickening with starch is also fine). Before serving, lightly crush the timut peppercorns in a mortar and pestle and sprinkle them over the buttery ox cheeks. Serve with the pea cream. To make this, vacuum-seal the peas with ginger, a teaspoon of wasabi, and butter in a bag and cook in a sous vide bath at 75°C for about 1 hour. Then blend the contents of the bag for about 10 minutes to create a creamy, wonderfully green, and wonderful puree. Season with salt. For the salad, finely slice the apple with the peel and the pickled ginger. Mix with the sprouts and afilac cress. Blend a dressing made from Tabasco, a teaspoon of wasabi, mustard, lime syrup, salt, and oil with a hand blender. Marinate the salad with it.