Braised Ox Cheek

6 ox cheeks, fat & gristle trimmed
3 cups stout
3 cups red wine, (Cabernet Sauvignon)
¼ tsp SIDS CRAZY SALT
115 g fresh rosemary stalks
115 g fresh thyme stalks
8 cloves garlic, crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed & roughly chopped
2 large onions, roughly chopped
Rice bran oil, for frying
115 g tomato paste
6 cups beef stock
SIDS SALT & PEPPER to taste

Place the ox cheeks in a large stainless steel container and cover with stout, wine, SIDS CRAZY SALT, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
Preheat the oven to 165°C. Drain the meat in a colander, reserving the marinade and vegetables.
Heat some oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with SIDS SALT & PEPPER and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2½-3 hours.
Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.