Braised Veal Cheeks with Aioli and Beetroot, Horseradish and Apple Salad

Press down the juniper, pepper, cinnamon and bay leaf. Carefully peel off the skin of the orange and lemon with a vegetable peeler so that there is no white skin. Clean and roughly dice 2 carrots, about 1/3 of the celery, 1 onion and all the garlic. Peel off the rosemary and roughly pluck the thyme. Mix the vegetables and spices.

Place 3 veal cheeks with half of the vegetable spice mixture in a bag. Add about 1/2 glass of red wine and vacuum seal. Let it steep in the fridge at least overnight.

Take the veal cheeks out of the refrigerator approx. 1 hour before processing, then take them out of the bags and pat dry. Pass the marinade through a sieve and collect, leave the vegetables in the sieve. Sear the veal cheeks in a pan over high heat in the rapeseed oil for about 3 to 4 minutes on each side. Remove, season well on both sides and place in a roasting pan. Sear the caught vegetables from the marinade in the same pan (6 to 8 minutes). Deglaze with the marinade. Let it boil down strongly. Squeeze the orange and lemon from the day before. Add to the marinade together with the balsamic vinegar. Simmer for another 5 to 6 minutes.

Meanwhile, clean and dice the remaining vegetables and place in the roaster. Pour the marinade, the rest of the red wine and the veal stock on top. Place the roaster in the preheated oven at 140 degrees for about 3.5 hours. Carefully remove the veal cheeks from the roaster when they are nice and tender (must be able to be divided with a fork). Puree the liquid and vegetables from the roaster with a mixer and then pour through a sieve into a saucepan. Reduce to about half the liquid. Mix with very cold butter and a hand blender before serving.

For the aioli base, put the confit garlic cloves with egg yolk, mustard, lemon juice, vinegar, salt and pepper in a tall container. Mix up with the hand blender and add the oil in a slow stream until everything has combined well. Divide the aioli. Add the grated zest of a lemon in one half and the basil in the other, mix both again lightly (not too long, otherwise the aioli will curdle).

Rub the fresh beetroot with oil, generously salt the peel and wrap individually in aluminum foil. Depending on the size, cook in a preheated oven for about 60 minutes at 150 degrees until they are soft but still firm to the bite. Let cool down to hand warmth.

Put the juice of a lemon, balsamic vinegar, olive and walnut oil with a good pinch of salt, freshly ground pepper and sugar in a jam jar. Shake very well and pour into a large bowl. Peel the hand-warm beetroot, cut into sticks and add to the dressing while it is still warm. Peel the apple and cut into sticks (about half the size of the beetroot). Before serving, grate fresh horseradish and fold in 3 to 6 tbsp, depending on your taste.

Take the wholemeal toast out of the bag the day before and let it dry overnight. Pluck the thyme and parsley. Roughly chop the toast in a blender, then add the garlic oil, a little grated lemon zest, parsley, thyme and a good pinch of salt and pepper and mix until fine crumbs are formed. Mix with the almonds and quinoa flakes. Spread in a baking dish and roast in the oven at around 150 degrees until they are crispy and golden brown. Let cool down without cover.

Separate the eggs and collect the yolks one by one. Clean the mushrooms and cut into even slices (not too thin). Heat a pan, add olive oil and fry the mushrooms over high heat until golden brown (2 minutes per side). Deglaze with lemon juice, season with salt and then remove from the pan. Pile up the crumbs and make a well, then add the egg yolks. Place the fried mushrooms next to them and dip them in before eating.