We love ox cheeks! And we really wanted to know what tricks there are to bring this dish to perfection. That's why we went to braising expert Stefan Spitzer and asked him to open his bag of tricks. The result is a recipe that is guaranteed to make anyone able to braise wonderfully tender cheeks and at the same time produce a sauce to die for. Get ready for the first round of braising happiness with Stefan Spitzer! Products from the video (Contains Amazon affiliate links*) Stoneline roaster from Stefan: https://amzn.to/49T9epO Fleischglück shirt: https://bit.ly/fleischglück-shirt Fleischglück cap: https://bit.ly/fleischglück-cap Direct to Stefan's restaurant: https://www.gasthaus-spitzer.de/ Another tip for all fans of high-quality cooking videos: We are partners of 7Hauben, the leading online cooking course portal. We recommend the following courses: Steak Essentials (produced by Fleischglück): https://bit.ly/steak-essentials The big sauce cooking course: https://bit.ly/saucenkurs Holiday menu cooking course: https://bit.ly/festtagsmenü Grilling Basics: https://bit.ly/grillen-basics Kitchen knife knowledge: https://bit.ly/messerkurs All courses are available in an unbeatably cheap subscription: https://bit.ly/7hauben-abo The recipe for you to read 150 g shallots 150 g carrots 100 g celeriac 2 ox cheeks (500-600 g each; pre-order from the butcher) Salt, pepper 20 g clarified butter 500 ml red wine 7 tbsp red wine 800 ml beef stock 2 bay leaves 1 sprig of rosemary tsp cornstarch 4 stalks flat-leaf parsley Preparation: shallots, carrots and celery Clean, peel and cut into cubes. Remove the outer fat and skin from the ox cheeks. Season the ox cheeks lightly with salt and pepper. Heat clarified butter in a casserole dish (24 cm Ø). Brown the meat on each side for 2 minutes over medium to high heat. Remove the meat from the pot. Add the shallots, carrots and celery to the pot and simmer for 5 minutes. Deglaze with 250 ml of red wine and reduce by half. Top up with the remaining red wine and reduce by half again. Add the beef stock, bay leaf, rosemary and meat, bring to the boil briefly and braise in a preheated oven at 160 degrees (gas 1-2, convection not recommended) on the 2nd shelf from the bottom, covered, for 2-2:30 hours until soft. Turn the meat several times. Remove the cooked meat from the casserole dish, cover and set aside. Pour the sauce through a fine sieve into a pan, squeezing out the vegetables well with a ladle. Reduce the sauce to 400 ml. Pumpkin: 1 Hokkaido pumpkin Olive oil Salt Cayenne 120g butter Preparation: Halve the pumpkin, hollow it out and cut into cubes approx. 2cm in size. Season with olive oil, salt and cayenne and place on a baking tray. Add to the ox cheeks and roast for the last 30 minutes. The cubes can get a little color. Mash the pumpkin in a bowl with the finely chopped butter and season again if necessary. Gremolata 1 bunch parsley (finely chopped) 1 orange (or lemon; organic) 3 tbsp walnuts 2 tbsp walnut oil 1 clove of garlic Preparation: Wash the orange and rub dry; finely grate the peel. Chop the walnuts medium-finely and roast them a little in a non-stick pan. Mix everything together, add oil and season with a little salt and pepper (and garlic). *When you buy a product via a link, we get a small commission from Amazon or 7Hauben. However, the product does not cost you a cent more - and you support us in continuing to produce free content. Thank you! :)