Braised Ox Cheeks with Port Wine Jus, Polenta and Mushroom Sauce

Ox cheeks:

1. Season the ox cheeks with salt and pepper and sear them all over with a little oil in a hot saucepan.
2. For the port wine reduction, caramelize shallots with sugar. Add the bay leaf and 2-3 cloves and let sweat. Then add a bottle of port wine and cook until it is reduced.
3. Remove the ox cheeks from the pan and add the roasted vegetables with olive oil and a pinch of sugar. Then roast with tomato paste for two minutes. Now add the peppercorns to the roasted vegetables, then deglaze with one liter of red wine, one liter of port wine and one liter of water.
4. Now put the seared ox cheeks in there, which have to cook for 3 hours until the meat is buttery soft.
5. As soon as the ox cheeks are done, remove them from the stock and pour this through a sieve into the port wine reduction. Add a fresh sprig of rosemary and cook until the mixture becomes thick.

Polenta:

1. Bring the corn grits to the boil with the water, butter and cream. Refine with the Parmesan until the consistency is creamy.

Mushroom sauce:

1. Pour boiling water over the dried porcini mushrooms and let them steep. Fry the pancetta in a pan with olive oil.
2. Add the tomatoes and garlic and let fry lightly. Lightly roast the tomato paste in the pan and deglaze with the porcini mushroom stock.
3. Now add the mixed mushrooms and parsley. Let cook for about 15 minutes, then season with Parmesan and salt.