Step 1: The day before cooking, toss the beef cheeks in a little Extra Virgin Olive Oil and marinade with garlic cloves, orange rind and all the spices and herbs.

Step 2: Preheat the oven to 120C.

Step 3: Drizzle the beef cheeks with 60 millilitres Extra Virgin Olive Oil and season with salt and pepper.

Step 4: Heat a frying pan over medium heat, then brown the cheeks on each side and place in a heavy-based casserole. Deglaze the frying pan with Vino Cotto and red wine then reduce by half and add to the casserole.

Step 5: Wipe out the frying pan and add the remaining Extra Virgin Olive Oil, then add the onions and celery to brown. Season with sea salt and pepper and transfer to the casserole.

Step 6: Add the beef stock and place the covered casserole in the oven. Turn the beef cheeks frequently. Check after 3 hours – depending on their size and the breed of cattle, they may take up to 6 hours to become tender. Remove the lid for the final 2 hours of cooking.

Step 7: Allow to cool and trim any gristle. Refrigerate juices to remove fat then reduce juices to a syrup and gently warm to serve with creamy polenta.