Roll ox cheeks in salt and flour tapping off any excess

Heat pan with veg oil and sear cheeks then set aside

Chop carrot, celery and onion

Soften vege until onions are translucent

Add red wine, stock, mustard and cheeks then cover with tin foil braise at 160c for 3 hours

Peel and dice celeriac

Heat butter and oil until foaming then add the celeriac and garlic until browning

Add milk and cream simmer for 30 mins or until tender on medium heat then blend smooth

Peel and wash potato then finely grate, wash and dry the potato

Heat beef fat to 160c and fry potato until crisp and set aside

Strain the braised liquid then add red wine, parsley and chives

Baste the ox cheeks well then serve with puree and potato