150 g brown cane-sugar caramelise in a pot, add 100 ml soy sauce and 500 ml beef stock add the following ingredients to the liquid
150 ml Elderberry Balsamic Vinegar
125 ml Zweigelt Red Wine
1 bayleaf
1 jalapeno pepper deseeded
5 clove as well as
4 shallots and
4 clove garlic chopped, sautéed in a pan with
2 tbsp. Sunflower Seed Oil drip off any oil, adding to the stock.
Meat:
12 calf's cheeks á 150 g marinate in the fridge for 24 hrs.
Remove the meat, pad dry with a kitchen towel, and reserve the liquid. Season the meat with 1 dash salt and pepper and place in a braising pot with
4 tbsp. Sunflower Seed Oil fry well on all sides; add the reserved marinade and braise in the preheated oven - ca. 170 °C - for about 70-80 mins.
Take out the calf's cheeks, set aside, and keep warm. Strain the sauce through a fine sieve, pour back into the pot and reduce the sauce. Add 100 g macadamia nuts as well as 150 g sultana and refine with 1 tbsp. Walnut Oil, 1 tsp. corn starch mix with a bit 2 tbsp. water add to the sauce and bring to a quick boil.
serves 4
