Step 1: Preheat oven to 160C.

Step 2: Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside.

Step 3: Season the beef cheeks with sea salt and seal on the pan with the remaining 50 millilitres of Extra Virgin Olive Oil.

Step 4: In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of Verjuice and the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours, or until the cheeks are meltingly tender but still holding their shape.

Step 5: Serve with juices, bitter greens and waxy potatoes.