Stewed ox cheek with creamy polenta & Oloroso Don Gonzalo VOS

Pair with Oloroso

Brigitte Berghammer-Hunger and Martina Schierer, the German participants of the Copa Jerez 2017, presented this dish to accompany an Oloroso Sherry as part of their three-course menu.

Ingredients

1 kg 
Ox Cheek
 
oil for sear
100 g 
onion
100 g 
carrots
100 g 
tuber of celery
garlic
1 ts 
tomatopaste
1 ts 
sugar
1 bottle 
red wine
5  
peppercorns
star anis
bay leaves
dryed apricots
2 l 
calf jus
500 ml 
poultry broth
100 gr 
Polenta
100 ml 
liquid cream
50 gr 
cold
 
salt
 
nutmeg
150 g 
getrocknete apricots
fresh apricots

Directions

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.

Brigitte Berghammer-Hunger and Martina Schierer , Germany
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serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Brigitte Berghammer-Hunger and Martina Schierer , Germany
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Victoria Frutos Climent
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