Braised Ox Cheeks with Potato Patties and Cauliflower Au Gratin

Braised ox cheeks:

1. Pepper and salt the ox cheeks and fry them vigorously in hot clarified butter in a roaster. Add the marrow bones.
2. Roughly dice the onions, quarter the garlic, clean the soup vegetables and cut roughly. Take the meat out of the roaster and fry the vegetables vigorously, add tomato paste, bay leaf and rosemary.
3. Place the meat on the seared vegetables and add some of the meat stock, red and port wine and let simmer covered in the oven at 160 degrees for 3-4 hours. Pour on more liquid. After 3 hours, check whether the meat is soft, lift it out and keep it covered and warm.
4. Pass the vegetables and the roast liquid through a sieve and reduce the sauce a little. Season with salt, pepper, spicy sauces and possibly red wine and thicken as desired

Potato Patties:

1. Peel and roughly grate the potatoes. Add the finely diced onion and egg, season with salt and pepper. Gradually stir in the dough powder, the dough should no longer exude any liquid.
2. Grease the casserole molds with butter and place 2 slices of bacon crosswise in the molds. Add the potato mixture and fold up the overlapping bacon. Bake in the oven at 200 degrees for 30 to 40 minutes.

Cauliflower au gratin:

1. Wash the cauliflower, remove the stalk and cut into small pieces to cook in the broth. Cut the cauliflower into the largest possible roses and cook in the boiling vegetable stock until just firm to the bite. Lift out of the broth with a slotted spoon and place in a suitable casserole dish with the head up. Pour the broth into a jug.
2. Melt the butter in the saucepan, add the flour and gradually add the milk and stock, stirring constantly, until a smooth roux has formed. Add the processed cheese and cream and season with salt, pepper and nutmeg.
3. Spread the roux over the cauliflower and sprinkle with the grated cheese. Baked in the oven at around 200 degrees until the cheese is well melted but not yet brown.