Directions

1. Heat Ghee in a cast iron pot and brown Beef Cheeks. Set aside.

2. In the same pot, add a dash of water or optional Red Wine, plus Leek, Celery Stalk, Parsnip, Carrot, and Garlic Cloves (all chopped fine). Add Tomato Paste and stir in. Add Salt & Pepper to taste.

3. Add quality Tomato Ketchup.

4. Nestle the Beef Cheeks back in the pot and pour in Ossa Beef Bone Broth.

5. Add in fresh Thyme.

6. Top with water or more Broth until Beef Cheeks are at least more than half way covered.

7. Cover with a lid and cook in a preheated oven at 150°C for 4 hours or until tender. Check once halfway, spoon juices onto Beef Cheeks.

8. When done, remove Thyme and shred cheeks.

9. Add perfect jammy Eggs and cover with a blend of buttery white/sweet mashed Potato.

10. Grate Parmesan on top and finish in the oven for 30-40 minutes.