Start by trimming fat, membranes and tendons from the ox cheeks. Peel the onion and carrots, and chop very coarsely including the fennel.
Brown the ox cheeks in a large pan with some butter. Then add all the other ingredients, and let is simmer slowly for 3-4 hours with the lid on.
Mash
Peel the potatoes, cut them into smaller pieces and boil them until soft. Mash them and add the cream, salt and pepper, and a pinch of sugar. Stir and add more salt if needed. Make sure the mash is smooth, if not, add more cream. If you feel like it, add some ground nutmeg, it is always a good addition to mashed potatoes.
Sauce
Pour the sauce from the braising pot through a metal mesh sieve into a sauce pan. Add the Hoisin sauce, salt and sugar. Bring it to simmer. Add the corn starch, and bring it to boil, while whisking. Then take it off the stove.
Serve it all on a warm plate with some vegetables and black currant jam. Spoon over some sauce over the meat. Enjoy!