Pepper and salt the parried cheeks on all sides and tie them back together with kitchen twine to form a cheek piece. Heat the oven to 120 ° C. Temperature control!
Cut the vegetables into small cubes, finely chop the onion.
In a sufficiently large casserole or roasting pan, fry the cheeks vigorously on all sides in olive oil over high heat until they take on color. Roast 1 tablespoon of tomato paste. Add the root vegetables and let them take color. Pour in port wine and red wine to a third each and allow to boil down. Repeat this process two more times.
Pour in the veal stock so that the cheeks are almost covered and place the pot on the bottom of the oven. Braise at an oven temperature of 120 ° C for approx. 3.5 hours. Turn the cheeks in the gravy again and again in between.
When the cheeks are so soft that you could eat them with a spoon, remove them, wrap them in aluminum foil and let them steep in the oven.
Strain the meat stock through a sieve in a saucepan and reduce it by a third (let it boil down)
Roast 1 tablespoon of tomato paste in a small saucepan, deglaze with the cognac, reduce and then add the balsamic vinegar. Let it boil down briefly so that a syrupy sauce is created. Add this to the boiled-down sauce from the cheeks, stir well. Remove the kitchen twine from the cheeks and place back in the sauce. If necessary, divide very large cheeks.
The sauce has an incredibly creamy consistency and a delightfully intense taste. The meat is hard to beat when it comes to tenderness. Ox cheeks are not that easy to obtain, preferably from a butcher who still slaughters himself and can be ordered in advance.
We like to eat potato gratin and carrots with it, but ribbon noodles also go well or turnip puree with Brussels sprouts.
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