Dice the onion and slice the garlic cloves. Peel the parsley root, carrot and celery and cut into small cubes or slices.

Season the beef cheeks with salt, pepper and five spices. Then heat some rapeseed oil in a roasting pan and fry the cheeks in it. Then take it out of the roaster, heat some more oil and sauté the onion, garlic, ginger root, celery, parsley root and carrot in it. Add the tomato paste and roast briefly, sprinkle the sugar over it and let it caramelize a little.

Deglaze with the mulled wine, simmer a little; Add the currant juice, let it simmer a little and then pour in the vegetable stock. Lightly crush the cardamom pods, juniper, allspice and star anise in a mortar and use the cinnamon stick to fill a spice bag. Put this with the cheeks back in the roasting pan. Scatter the thyme leaves and rosemary needles over the meat and add the stalks to the sauce.

Put the lid on and put the roaster in the oven preheated to 120 ° C and cook for about 3 hours. The meat is then tender as butter. Take the beef cheeks out of the roaster, pour off the sauce, squeeze out the vegetables and let the sauce reduce a little. If you want you can also bind the sauce with a little flour butter. Personally, I prefer to leave it as it is, so the taste is more intense. If necessary, add a little salt and pepper to taste.

Either blanch the Brussels sprouts in a little salted water or, if you have, cook them in the steamer for about 5 minutes - depending on how big the florets are and how "soft" you want them to be. I had pretty small florets, so 5 minutes in the steamer was enough.

In the meantime, melt the butter in a pan and briefly toast the walnuts in it. Put the pre-cooked Brussels sprouts in the pan and roast for about 2 minutes, stir carefully, season with salt, pepper, nutmeg and allspice.

There was also raw potato dumplings. But croquettes also go very well.