Preheat oven to 150°C. Heat half the oil in a large frying pan over medium-high heat, add beef cheeks and brown all over (2-3 minutes), transfer to an oven-proof casserole large enough to fit cheeks in a single layer and set aside

Soak the dried mushrooms in warm water for approx. 20 minutes then drain

Heat remaining oil in pan, add onion, celery and garlic and saute until translucent (6-8 minutes).

Add sherry, simmer until reduced by half (2-3 minutes), add stock, Kikkoman Salt-Reduced Soy Sauce, dried mushrooms and thyme, season to taste, bring to the simmer and pour over beef cheeks.

Cover with foil or a tight-fitting lid, then braise in oven until fork tender (5-6 hours)

Remove beef cheeks from cooking liquid, then bring cooking liquid to the boil over medium-high heat and simmer until reduced to a sauce consistency, then return cheeks to pan.

Stir through thyme, parsley and rind just before serving (check seasoning)

For sautéed mushrooms, heat butter and oil in a large frying pan over medium-high heat until butter foams, add mushrooms and sauté until just tender and golden (3-4 minutes).

Add garlic, rind and juice, cook for another 30 seconds, season to taste.

Serve with sweet potato mash, beef cheeks and sauce

Combine sweet potato and enough cold water to cover generously in a large saucepan, bring to the boil and cook until tender

Drain well, transfer to a food processor, add garlic, ginger and butter and pulse to combine

Season to taste and transfer to a saucepan (warm, stirring occasionally, over medium heat just before serving