Parry the ox cheeks, season with pepper and salt and tie them back together with kitchen twine. Clean and roughly chop the vegetables. Fry the meat vigorously on all sides in olive oil, remove and roast the root vegetables with 1 tablespoon of tomato paste.
Add the cheeks again, deglaze everything with port and red wine until the bottles are empty. Top up with the veal stock and put in the oven at 120 ° C for at least 3.5 hours.
Take the cheeks out of the pan and keep warm. Sieve the stock and reduce to 1/
Roast 1 tablespoon of tomato paste in a saucepan, deglaze with cognac, pour in the balsamic vinegar and reduce to a syrupy level.
Add the reduction to the sauce and add a piece of Valrhona chocolate. Cut open the cheeks and let them soak in the sauce.
For the rosemary polenta, bring the cream, milk, finely diced white bread and rosemary to the boil. Turn off the heat and let it steep for 30 minutes. Take out the rosemary.
Heat again and slowly stir in the corn semolina with a whisk until a creamy mixture is formed. If necessary, add the stock immediately, stirring again and again so that nothing builds up. Stir for a few more minutes and leave to swell.
Then fold in the butter and spices. Arrange the cream in dessert rings on warmed plates. Chop the rosemary very finely and spread it on the surface of the cream. Add sugar. Caramelize with a flambé burner. Caution! Do not use heat for too long - the sugar should melt but the rosemary must not burn!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.