Ingredients

• 4 large beef cheeks
• 2 onions
• roughly chopped
• 5 carrots
• 4 left whole
• 1 cut into chunks
• 1 bulb of garlic
• cut in half
• 3 sprigs thyme
• 2 x 500ml/18fl oz bottle porter beer
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 150g/5½ oz butter
• 750ml/1¼ pint beef stock
• 5 star anise
• 50g/1¾oz caster sugar
• 1kg/2lb 4oz floury potatoes
• peeled and cut into chunks
• 150g/5½oz butter
• 150ml/5fl oz full-fat milk or cream
• salt and freshly ground black pepper

Directions

• For the beef cheeks
• place the cheeks in a large bowl with the onions
• chopped carrot
• garlic and thyme. Pour over the beer
• cover and place in the fridge for at least 12 hours
• but preferably overnight.
• Preheat the oven to 150C/300F/Gas 2.
• Lift the beef cheeks out from the vegetables
• pat dry
• then season with salt and pepper. Reserve the marinade.
• Heat a large casserole or ovenproof pan until hot
• add the olive oil and a knob of the butter. When foaming
• add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.
• Return the beef to the pan with the reserved marinade and add the beef stock.
• Bring to a simmer then cover with a lid
• leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.
• Meanwhile
• put the whole carrots
• star anise
• 100g/3½oz of the butter
• a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes
• or until the carrots are tender and glazed.
• Remove the casserole from the oven and strain the sauce into a saucepan
• then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.
• Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper
• to taste.
• For the mash
• place the potatoes into a pan of cold
• salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the potatoes are tender.
• Drain and return to the pan
• then place over a low heat for a couple of minutes to dry the potatoes slightly.
• Meanwhile
• put the butter and milk into a saucepan and simmer until the butter is melted.
• Pass the potatoes through a ricer
• then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season
• to taste
• with salt and black pepper.
• To serve
• lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce.