Stir-Oven Beef Cheek (On a Bed of Celery Puree)

Dry the veal cheeks with paper towels and rub with sea salt and freshly ground black pepper. Heat olive oil in a large cast iron pot over high heat, seal both surfaces for 3-4 minutes until golden-brown caramelized and set aside.

In the same pot, sauté chopped onion, carrot, celery stalk and crushed garlic in the remaining meat fat for 4-5 minutes. Add the tomato paste and fry for 2 minutes until its smell disappears.

Place the seared beef cheeks in the pot over the vegetables. Add marrow bone broth, fresh rosemary, thyme, bay leaf and black peppercorns. Bring to boiling point.

Close the lid of the pot tightly to prevent air. Cook slowly in the oven preheated to 140°C for 3.5 - 4 hours until the meat reaches a Turkish delight consistency that will separate fibers when inserted with a fork.

Boil the celery and potatoes until soft and drain. While it is hot, blend it with butter, warm cream, salt and nutmeg and bring it to a silky consistency. Spread the celery puree on a serving plate, place the cooked veal cheek on top and serve with the rich, drained oven sauce.