Clean the roast beef and coat with barbecue seasoning and mustard. Sear both sides in a hot pan for three minutes and then put in the oven at around 80 degrees for 4 hours. Let rest briefly before cutting and serving.

For the sauce, fry the oxtail with the soup greens, the shallot, the garlic cloves and a spoonful of tomato paste. Fill up with 300 ml of water and 200 ml of red wine and let everything boil for 4 hours. Always fill up with water and red wine as required. Finally, pour the boiled down liquid through a sieve, thicken with cold butter on the stove and season with cream, salt and pepper.

For the dibbelabbes, peel the potatoes, wash them and grate them with the food processor. Peel and grate the onion as well. Mix the potato mixture with 2 eggs and fold in the sliced ​​spring onions. Season with salt, pepper and nutmeg. Heat plenty of vegetable oil in a pan and fry the diced pork belly first, then add the potato mixture to the hot pan and turn it over and over again. Fry the whole thing until crispy at medium temperature.

Clean the porcini mushrooms and cut them into slices. Fry the finely chopped shallot in a pan and add the porcini mushrooms. Season with salt, pepper and chopped parsley.

Wash broccoli and cut into small florets. Then cook them in the steamer for 20 minutes. Drain the butter in a pan and toast the almond flakes in it. Spread these over the broccoli after serving.