Braised Beef with Tomatoes

Rinse meat, pat dry and season with salt and pepper. Brown meat on all sides in 2 tablespoons hot oil. Remove meat from pan and briefly sauté onions and garlic in remaining oil. Stir in tomato paste, deglaze pan with red wine and let boil down. Add port wine and let boil down again. Add balsamic vinegar and some broth and return meat to pan. Place pan in oven preheated to 150°C (approximately 300°F) and braise meat about 2 hours. Turn meat over and pour remaining broth over meat. Rinse cherry tomatoes. Coarsely chop sun-dried tomatoes. Add tomoatoes, rosemary and sage to sauce, season with salt and pepper and bake 20-30 minutes more, basting if desired. Serve with polenta if desired.