Braised Ox Cheeks with Cream Polenta and Bean Pods

A bean recipe for every taste:

Remove tendons and fat from the raw ox cheeks, form them round and tie them with spagat into the form. In a heavy Reindl sear the ox cheeks very well on both sides. Spices and herbs together with the red wine, the jus and the Paradeismark in the Reindl form, stir, briefly boil and then pull leisurely. If necessary, add liquid (gus and wine). The meat needs about one and a half hours until it is tender.

Cook the beans at the same time. Bring the ingredients for the polenta to the boil together, stir the semolina a little when the milk boils and let it simmer for about six minutes (check that nothing sticks) and season. Remove the meat from the sauce, keep warm, pour off the sauce, strain and thicken if necessary (cold butter).

The people of Baden have always been able to create wonderful specialties from what others throw away. In addition to oxen, brains or sweetbreads, ox cheeks can also be added to this list. Delicious. Lovers stand in line. Butchers usually do not supply these connoisseurs’ cuts “off the peg”. Asking and drilling is worthwhile. Wolfgang Nagel holds the Baden culinary art in high honor with such recipes and combines the hearty cheeks with an emphatically creamy polenta.

Affentaler Spätburgunder Spätlese (not “fart-dry”) meets the demands of both chef and guests.

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