Step 1

Preheat the oven to 160°C.

Step 2

Heat 2 tbs oil in a large heavy-based casserole with a lid over medium-high heat. Cook beef for 4 minutes each side or until browned. Transfer beef to a plate and set aside. Add onion, celery, garlic, ginger, chilli, bay leaves, coriander, cumin and caraway seeds, star anise, cinnamon and lemon rind to casserole and cook, stirring occasionally, for 6-8 minutes or until onion has softened. Add wine and cook, scraping bottom of the pan with a wooden spoon, for 3-4 minutes or until reduced by half.

Step 3

Add the stock and return beef to casserole. Bring to a simmer, cover, and transfer to the oven. Cook for 6 hours, turning beef halfway, or until beef is very tender.

Step 4

In the last 2 hours of cooking, grease a baking tray and line with baking paper. Place beetroot on prepared tray, drizzle with remaining 1 tbs oil and roast for 1 hour 30 minutes or until tender. When cool enough to handle, rub off skins and discard.

Step 5

Meanwhile, for the hummus, transfer chickpeas along with canning liquid to a saucepan over medium heat. Add the garlic, cumin, chillies and 1 cup (250ml) water. Bring to a simmer and cook for 10 minutes, stirring occasionally, or until liquid has reduced slightly. Transfer to a food processor with oil, lemon juice and 1 tsp salt flakes, and whiz until smooth. Chill for 1 hour or until thickened.

Step 6

Once beef is cooked, remove casserole from oven and transfer 3 cups (750ml) cooking liquid to a saucepan over high heat (set beef cheeks aside, covered, to keep warm). Bring cooking liquid to the boil, then reduce to a simmer and cook, stirring occasionally, for 25 minutes or until reduced by two-thirds.

Step 7

Meanwhile, heat butter in a frypan over high heat. Add beetroot and cook, stirring occasionally, for 2-3 minutes or until warmed through and golden.

Step 8

Spread hummus over serving plates and top with beef, a little reduced cooking liquid and beetroot. Scatter with baby mint, baby red kale and dried chilli to serve.