4 large beef cheeks, halved
16 large lardons of bacon
8 roasted clove garlic
plain flour, for dusting
4 tbsp olive oil
500 ml veal stock
ready-made pastry dough, for sealing casserole
2 tbsp butter, cold
1 tbsp chives, chopped
salt, and freshly ground black pepper
apple and celeriac mashed potato, to serve
freshly grated horseradish, to garnish

For the marinade:

750ml robust red wine, such as Pelee Island Merlot
125 g carrots, diced
125 g onions, diced
125 g leeks, white part only, diced
3 clove garlic, mashed
2 sprigs of thyme
2 fresh bay leaves
8 juniper berries
1 tbsp black peppercorns, crushed