1. Trim the ox cheeks of any excess fat or sinew and discard. Put the trimmed meat in a large non-metallic container. Add the red wine, garlic, carrot, celery, onion, rosemary, juniper berries and bay leaves. Make sure the meat is nicely coated in the mixture you have prepared and then cover and place in a fridge for 24 hours to marinate.
2. Next day, take the contained out of the fridge, remove the meat and set aside in the fridge, covered.
3. Transfer the marinating liquid and vegetables to a large heavy-based pan and put on a high heat. Bring the contents of the pan to a high bubble and add the orange zest. Pour in the meat stock along with the tin of tomatoes, bring to the boil then turn down and simmer, covered, for one hour. Take the pan off the heat, allow it to cool, and then strain the liquid through a large sieve. Set the stock aside.
4. Preheat the oven to 160C/gas mark 3. Liberally dust the meat in seasoned flour and shake off any excess. Heat a few splashes of olive oil over a high flame in a large heavy-based casserole dish and place the floured meat in carefully, making sure the meat is brown all over.
5. Set the meat aside briefly while you add the other glass of wine. It will bubble and you will be able to scrape the bottom of the pan with a wooden spoon to lift the sticky residue and create a little sauce that will thicken the end dish.
6. Put the meat back in the casserole dish and pour the stock onto it. Cover and place in the preheated oven for two and a half hours, or until the meat is tender. Meanwhile, lay the cherry tomatoes on a baking tray, sprinkle with salt and olive oil and roast in the oven for the final 30 minutes.
Recipe, Polpo A Venetian Cookbook by Russell Norman (Bloomsbury)
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