Step 1

1. Heat the oven to 150 degrees. Heat two tablespoons of oil in a heavy pan and sear the beef cheeks in batches over medium heat on all sides, until you get a nice crust.

Step 2

2. Remove the beef, add remaining olive oil and cook the speck, leeks, carrots, celery and garlic, tossing well for 5 minutes. Add the red wine and simmer for 5 minutes, then add the stock, tomato paste, anchovies, bay leaves, thyme, rosemary, sea salt and pepper.

Step 3

3. Return the beef cheeks to the pan and simmer for 5 minutes. Tightly cover, transfer to the oven, and cook for 4½ hours, or until tender.

Step 4

4. To serve, pick out the herbs and discard. Strain half the cooking liquid into a pan and boil for 5 minutes until glossy. Serve the beef cheeks with fresh herbs and mashed potato, pasta or polenta, and ladle the reduced sauce over the top.