Cut the beef into not too small pieces.

Brown it in a pot with olive oil.

Add the garlic cloves and let them fry for a few minutes.

Crush the black pepper coarsely and add to the pot along with rosemary, sage, red wine, and beef stock.

Place a tightly fitting lid on the pot and let it simmer over very low heat for about 3.5-4 hours until the meat is meltingly tender.

You can also place the pot in the oven at 150 degrees Celsius (302 degrees Fahrenheit).

When the meat is done, assess if the sauce is rich enough - if not, give the dish a bit more time on the stove without the lid so the sauce can reduce slightly.

Taste it before serving. If the acidity is too pronounced, a small teaspoon of sugar can help.

Boil lightly salted water.

Sprinkle in the polenta while whisking constantly.

Cook the polenta for 5-6 minutes, stirring constantly.

Whisk a good lump of butter and a generous handful of parmesan into it and season with salt and pepper.

Keep some extra boiling water on hand in case it seems too thick.

It should be like a soft mashed potato.

Place a generous spoonful of polenta at the bottom of the plate.

Put pieces of the braised beef on top and add a bit of sauce to each portion.

Garnish with a sprig of rosemary if desired and serve.