Cut 800g ox cheeks into bite-sized pieces and place in a ziploc bag, along with 500ml red wine, 1 crushed garlic clove, 1 sprig fresh thyme, 1 bay leaf, 1 star anise, and a strip of orange peel. And leave to marinate in the fridge (up to two days, but at least for 4 hours).

Drain and reserve the marinade, and dry the meat on some kitchen towel.

Dust the meat in 1 tbs flour and brown in some rapeseed oil in a pan set to medium-high heat. Cook in batches rather than trying to fit everything too closely in one go. Remove the meat, and set aside.

Add 30g butter to the pan, and fry 1 onion, finely chopped, until softened. Add 2 tsp tomato purée and 1 tbs flour, and stir on low heat for a minute or so.

Slowly add the marinade, stirring to avoid any lumps. Bring to a boil, then bring down to a simmer, and reduce by half. 

Add 1l beef stock, and return the meat to the pan. Bring to a boil, and then reduce to a simmer. Cover and simmer for 2 ½ hrs, stirring occasionally. 

Remove the lid, and if the sauce isn’t thickened enough, raise the heat to medium-high, to reduce further. Add 150ml port and cook for a few minutes more.

Serve alongside some vegetables such as braised carrots, Jerusalem artichoke purée, or baby turnips.