Parry the ox cheeks, season with pepper, salt and then fry them with clarified butter for five minutes each, preferably in a roasting pan. Remove meat.
Cut the onions into small cubes and fry them in the roaster, then add the peeled and finely chopped carrots and the celery and continue to fry with tomato paste.
Deglaze the vegetables with port wine and add a liter of water.
Then return the seared ox cheeks to the roaster and simmer covered for about four hours at 140 degrees Celsius. Turn the meat halfway through.
After the braising process, remove the ox cheeks and cut into slices.
Pass the sauce through a sieve and strain the vegetable pieces through the sieve.
If the sauce is too little, add a little beef stock and port wine, then bring the sauce to the boil again.
Now put the ox cheek slices back into the sauce.