Ochsenbacken Geschmort
Europe — Germany
Germany's most important head-meat tradition. Beef cheeks slow-braised in red wine with root vegetables, juniper, and bay leaves until extremely tender.
Cuts in this tradition
Cultural context
Beef cheeks have experienced a major revival in modern German gastronomy. Now found in traditional restaurants and modern bistros throughout Germany. Comparable to Portugal's bochechas estufadas and France's joue de bœuf braisée.
Preparation
Cheeks trimmed and seared. Braised in red wine, beef stock, root vegetables, garlic, juniper berries, bay leaves, and thyme for 3–4 hours until fork-tender. Served with Spätzle or potato purée.