Method

• 1.
  Preheat the oven to 160°C. Heat 1/4 cup (60ml) oil in a large saucepan over high heat. Add the beef cheeks and cook, turning, for 4 minutes or until browned all over. Transfer beef to a roasting pan.
• 2.
  Return the saucepan to medium heat and add carrot, onion, celery, bay leaves, thyme and speck. Cook, stirring, for 2 minutes or until fragrant. Add the wine and bring to the boil, then pour over beef cheeks
• 3.
  Add enough hot water to cover the beef, then cover pan tightly with foil. Transfer the roasting pan to the oven.
• 4.
  Roast for 4 hours, then remove from oven and add the pared orange zest and brandy. Reseal pan with foil and roast for a further 2 hours or until the beef cheeks are very tender.
• 5.
  Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium heat. Add the sourdough and cook, stirring, for 3-4 minutes until golden. Season, then add the garlic and cook, stirring, for a further 1 minute or until fragrant. Remove from the heat, then add the chives and toss to combine. Set aside.
• 6.
  Strain the cooking liquid from the beef cheeks into a saucepan and skim any fat from the surface. Set the beef cheeks aside and keep warm.
• 7.
  Place the saucepan over medium-high heat and bring to the boil. Cook, without stirring, for 20 minutes or until thick. Gradually add 50g butter, one piece at a time, whisking constantly, until the sauce is thick and glossy. Set aside and keep warm.
• 8.
  Heat the remaining 25g butter and the remaining 1 tbs oil in a frypan over medium-high heat. Add the mushrooms, season, and cook for 5-6 minutes until golden and tender.
• 9.
  Pour mushrooms into the beef sauce and stir to combine. Divide beef cheeks among serving plates with mashed potato and sauteed baby carrots and leek.
• 10.
  Pour over the reduced beef sauce and scatter with sourdough crumb to serve.