Method
Ox cheeks
 Trim the cheeks lightly leaving the attractive fat for flavour.
 Char the cheeks on both sides using a char grill making sure the cheeks take on the smokey flavour and are
completely sealed with plenty of colour.
 Place the cheeks into a deep gastro dish. Put in the garlic puree, chopped pear, shallots, thyme & brown
sugar. Cover the cheeks with soy sauce then stock and cover tin foil. Oven 130 degrees for ideally 8 hours
or until cooked (holding there shape but very tender)
 Once cooked cool the cheeks separately making sure as to keep them whole and reduce the stock by half
and pass through a chinois sieve.
Bone marrow crumb- place bone marrow and bread crumbs into foaming butter until just enough colour make sure
as to not burn marrow. Strain mixture of excess butter through a chinois. Place under any heat lamp or light to dry
To serve
 Place the cheek in a pan with the jus and a little water and the place in the oven and then reduce on stove
until sticky.
 Place the cheek on a plate.
 Add 3-4 blackberries into the pan and mix with the sauce.
 Garnish the plate with the sauce & blackberries and heavily sprinkle with marrow crumb