Put the ox cheeks in a bowl with the other marinade ingredients and add a good pinch of salt. Leave for as long as you can – ideally in the fridge for a few days, but an hour is better than nothing

When ready to cook, preheat the oven to 160°C/gas mark 3

Remove the cheeks from the marinade and pat dry thoroughly. Heat a drop of oil (if using olive don’t use your best) in a frying pan over a strong flame and brown the cheeks thoroughly, seasoning with salt and pepper as you go. Transfer to a large saucepan

Lower the heat, add the butter and melt, then add the vegetables and a good pinch of salt and pepper. Soften for a few minutes then add to the saucepan with the ox cheeks

Tip the marinade into the frying pan along with the stock and bring to a simmer, scraping any sticky bits off the bottom of the pan. Tip this into the saucepan, cover, and transfer to the oven. Cook for 3-4 hours until tender

Remove the cheeks from the braising liquor and rest in a bowl. Put the saucepan over a generous heat, add the tomato purée and simmer to reduce by about a half

Meanwhile shred the cheeks with a couple of forks. Return to the pan and stir through the reduced broth. Keep warm until ready to serve, or cool and refrigerate until whenever needed