Stewed ox cheek with creamy polenta & Oloroso Don Gonzalo VOS

Spice up the ox cheek with salt and pepper sear it in a pot from each side, remove from the pot and refrigerate. In the same pot sear the vegetables and the section of the ox cheek. Add tomatopaste and sugar, sear it until everything has a light brown color. Wipe out with good dry red wine only coverd, boil it down and repeat it 3 times again. now fill up with calf´s jus, apricotes and spices  and let every thing for 20 minutes cooking. Now everything has to cool down. Now in a vacuum bag the ox cheek and a part of the sauce close everything and lay it in a water bath for 72 hours and 66°C.

After all separate the meat and the sauce. Boil down the sauce with rosmary and thym until you have an nice and creamy consistency  refine it with olorosso don gonzalo.

Spice up the ox cheek with salt and pepper sear it in a pot from each side, remove from the pot and refrigerate. In the same pot sear the vegetables and the section of the ox cheek. Add tomatopaste and sugar, sear it until everything has a light brown color. Wipe out with good dry red wine only coverd, boil it down and repeat it 3 times again. now fill up with calf´s jus, apricotes and spices  and let every thing for 20 minutes cooking. Now everything has to cool down. Now in a vacuum bag the ox cheek and a part of the sauce close everything and lay it in a water bath for 72 hours and 66°C.

After all separate the meat and the sauce. Boil down the sauce with rosmary and thym until you have an nice and creamy consistency  refine it with olorosso don gonzalo.