For pickled celery, dry-roast coriander seeds (30-40 seconds), reduce heat to medium, add vinegar and sugar, stir to dissolve sugar, set aside to cool, add celery and lime juice, then refrigerate to pickle (24 hours).
Preheat oven to 180C. Heat 2 tsp oil in a large frying pan over medium-high heat, season beef to taste and cook in batches, turning once, until browned (1-2 minutes each side). Transfer beef to a casserole, add stock, wine, carrot, onion, garlic, juniper berries, cinnamon, chilli, bay leaf and thyme, cover with a lid and braise in oven until very tender (3 hours). Remove beef, set aside and keep warm. Strain liquid (discard solids; reserve 375ml) into a saucepan, reduce over high heat to a thick sauce consistency and keep warm.
Meanwhile, for burnt onion purée, place onion on an oven tray lined with baking paper, drizzle with oil, season to taste, roast until completely caramelised (40-50 minutes) and set aside to cool. When cool enough to handle, remove skin (discard), transfer to a saucepan, add potato, cover with reserved braising liquid and 375ml water, cook over medium heat until all liquid evaporates (30-40 minutes). Transfer to a food processor, blend until smooth, add butter and lime juice, season to taste and stir to combine.
Cook mustard seeds in a small saucepan of simmering water over medium heat to remove bitterness (1-2 minutes), drain, transfer to a bowl, add radish, parsley, drained pickled celery, 20ml pickling juice and remaining olive oil, season to taste and set aside.
Divide burnt onion purée among plates, top with beef cheeks, spoon a little reduced braising liquid over, top with radish, mustard seed and pickled celery salad and serve.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.
“This dish also goes really well with soft polenta,” says Darren Robertson. “For best results, don't be afraid to really caramelise the cheeks before braising – this will make a huge difference to the result.” You’ll need to begin this recipe a day ahead.