Ox cheek from the Roman pot with chard

Ingredients for 4 servings:

• 500 g ox cheeks
• 1 m.-sized onion(s)
• 1 bunch of soup vegetables
• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 100 ml port wine
• 200 ml red wine, very strong
• 250 ml beef broth
• 2 bunch chard (chard perennials)
• 1 small garlic clove(s)
• 1 tsp sambal oelek
• 1 tbsp crème fraîche
• 1 tbsp butter
• 1 dash of cream
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 20 minutes

Rinse the Roman pot thoroughly in cold water. Peel and roughly chop the onion. Trim and chop the vegetables. Bread the meat, if desired, and sear it all over in hot clarified butter in a large pan, seasoning with salt and pepper. Remove from the pan and set aside. Sauté the onion and chopped vegetables in the frying fat. Add the tomato paste and brown briefly. Deglaze with port wine. Pour in the red wine and beef broth. Simmer over high heat for 5 minutes. Add the vegetables and broth to the Roman pot. Place the meat on top and close the lid. Place the Roman pot in a cold oven and cook at 150°C (convection oven) for about 90 minutes. Start preparing the chard when the ox cheek still needs about 20 minutes to cook. Wash the chard thoroughly and remove the leaves from the stalk. Blanch the leaves, roughly chop them, and set aside. Peel the garlic clove and chop very finely. Heat the butter in a pan and sauté the garlic clove. Add the chard and stir in the sambal oelek and crème fraîche. Season to taste with salt and pepper. Once the ox cheek is cooked, remove the meat from the Roman pot, wrap it in aluminum foil, and keep warm until ready to serve. Strain the broth from the Roman pot through a sieve into a suitable saucepan. Season to taste with cream, pepper, and salt. Bring to a boil briefly and serve.