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Ingredients
  • 400g piece speck, rind removed, cut into 1cm-thick batons
  • 4 (about 940g) beef cheeks, sinew removed
  • 1 tbsp olive oil
  • 12 French shallots, peeled
  • 2 large celery sticks, trimmed, finely chopped
  • 2 anchovy fillets
  • 60ml (¼ cup) Coles Italian Red Wine Vinegar
  • 2 tbsp tomato paste
  • ¼ tsp ground nutmeg
  • 750ml (3 cups) Massel beef style liquid stock
  • 125ml (½ cup) red wine
  • 4 whole cloves
  • 3 bay leaves
  • 1 bunch baby carrots, trimmed, peeled
  • 1 tbsp butter, at room temperature
  • 1 tbsp plain flour
  • Chopped fresh continental parsley, to serve
  • finely grated lemon rind, to serve
  • creamy mashed potato, to serve
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