Step 1: Ox Cheeks
Rinse the ox cheeks and pat them dry. Season the meat liberally all over with salt and freshly ground pepper and fry evenly on all sides in a searing hot pan in the vegetable oil. Remove from the pan and set aside.Put the onions and tomatoes into the hot pan and swirl through. Add the tomato paste and let it fry off to remove the acidic taste. Stir and deglaze the pan with half of the bottle of red wine and one glass of the port wine. Add bay leaves and garlic and simmer for 2 to 3 minutes. Place the ox cheeks with some of the liquid from the braise into the sous vide bag and seal it as tight as possible. Preheat the water bath to 150 °F (65 °C) degrees and cook the cheeks in it for 24 hours.
Step 2: Dumplings
Cut the bread into cubes for the dumplings. Braise the onions and parsley briefly in a pan with oil. Bring the milk to the boil.
Chop onions and parsley and mix with milk and bread. Season with salt, pepper, nutmeg and gingerbread spice and let everything steep for 15 minutes. Then work in the eggs. Roll the dumpling mass first in cling film and then in aluminum foil to make “dumpling sausages.” Boil water in a suitable saucepan and add the dumpling rolls. Simmer for about 20 to 30 minutes in the water, then carefully remove. Remove layers of film and cut the dumpling roll into slices about 2 to 3 centimeters thick. Heat oil and butter in a pan. Fry the dumpling slices in it from both sides until golden brown.
Step 3: The Dumblings
Peel turnip and cut into cubes. Sweat together with the onion in a large saucepan with oil and butter. Add sugar and vinegar and briefly caramelize. Then fill up with vegetable stock. Add lemongrass, curry powder, and bay leaf and simmer for approx. 30 minutes. Add coconut milk at the end and refresh the mixture with plucked coriander. If the turnip ragout is too liquid, then tie it with a little cornstarch.
Step 4: Serving
Pass the stew from the ox cheeks and bring to the boil with the remaining half of the red wine and let it reduce a little. Add the cooked ox cheeks together with the gravy from the bag to the braise. Let everything simmer for about 1 hour. Season again with salt and pepper if necessary. If the liquid is too runny, lightly tie the sauce with the ox cheeks. Then serve.