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Up to two days before you want to serve or at least 1 hr before, put the ox cheeks in a large bowl. Pour over the wine and add the herbs, the star anise, clove and a good grinding of black pepper. Cover and chill.
Remove the ox cheeks from the wine, reserving the wine. Pat dry using kitchen paper and season. Heat the oil in a pressure cooker, then brown the ox cheeks well on all sides over a medium-high heat. Remove to a plate. Add the carrots, onion, celery and garlic and cook for 10 mins until browned.
Return the ox cheeks to the pan and pour over the reserved wine and any herbs still in it. Bring to the boil and skim off any foam that rises to the surface, then pour in the stock. Bring everything to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure. Take the lid off, add the whole carrots, cover again with the lid, bring back up to high pressure and cook for another 15 mins, or until the ox cheeks are tender and the carrots are cooked through. Once cooked, leave the beef to rest in the liquid until cool – this will deepen the flavour. Will keep chilled for a day. Leave to cool completely first.
Lift the ox cheeks and whole carrots out of the pan and into a bowl. Pass the cooking liquid through a fine sieve into a saucepan. Simmer over a medium heat for 15-20 mins, or until reduced to a rich sauce. Season and return the ox cheeks and carrots to the sauce to warm through. Serve the ox cheeks with the carrots and some mash.
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