• 4 (12-ounce) beef cheeks, trimmed of excess fat
• Medium coarse sea salt
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, quartered
• 1 medium white turnip, quartered
• 1 carrot, cut into 4 pieces
• 1 celery stalk, cut into 3 pieces
• 2 cups dry red wine
• 3 whole star anise
• Pineapple and Pear Mostarda
• 1/3 cup celery leaves
• 2 tablespoons finely chopped fresh chives

Heat oven to 325º.

Season beef cheeks with salt and pepper. Heat 2 tablespoons oil in a heavy 6-quart
ovenproof pot over medium-high heat. Brown beef, without crowding, on all sides, 15 to 20 minutes; transfer to a plate. Drain any fat from pot; add remaining 2 tablespoons oil, onion, turnip, carrot and celery, and cook over medium heat, stirring occasionally, until browned, about 10 minutes.

Add wine and star anise to vegetable mixture; scrape up any brown bits. Bring to boil and cook until liquid is reduced by half, about 10 minutes.

Return beef (with any juices) to pot; add water to just cover, 1/4 teaspoon salt and 1 teaspoon pepper. Bring to a simmer, cover with a tight-fitting lid (use foil under lid, if necessary, to create a tight seal) and braise in middle of oven until beef is very tender, about 3 hours. Using a slotted spoon, transfer beef to plates. Serve with mostarda, and sprinkled with celery leaves and chives.