Beef cheeks (allow 2 beef cheeks per person)
2 tbs tomato paste
Salt and pepper
Roughly chop vegetables and place in a roasting pan with beef bones, peppercorns and bay leaves. Cover with red wine. Place in a hot oven and roast for 40 minutes at 300°C.
Remove membrane from the beef cheeks and seal in a hot pan.
Mix 2 tbs of tomato paste through the beef bones, vegetable and wine mix. Place the sealed beef cheeks on top of the vegetable and beef bones mix. Top up with enough cold water to cover the beef cheeks and cover tightly with foil. Place in an 80°C oven and braise for a minimum of 14 hours.
Test beef cheeks with a skewer for tenderness. When ready, remove cheeks from the roasting pan, strain pan juices into a pot and discard vegetables and bones.
Place pot of pan juices over heat and reduce by 25%. Sauce should be rich and glossy.
Serve the beef cheeks in the sauce, accompanied by clapshot (see below) and fresh seasonal vegetables.
Peel and chop parsnips and potatoes, then place in a pot and cover with thickened cream, add salt and pepper.
Bring to the boil, simmer for 15-20 minutes or until cooked.
Blend parsnips and potatoes in cream mix. Add additional salt and pepper to taste.
Slice bacon rashers finely and fry off until crisp. Add to turnip and potato mix.