3 celery sticks, roughly choppedÌý
6 garlic cloves, left whole
1 large gherkin, sliced, to serve
½ garlic clove, grated
100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped
1 tbsp mushroom ketchup
1 onion, finely chopped
1 tbsp finely chopped fresh parsley
small bunch thymeÌý
½ bunch watercress, to serve
50ml/2fl oz mayonnaise
1 bay leafÌý
250ml/9fl oz beef stockÌý
salt and freshly ground black pepper
2–4 tbsp olive oil
1 star aniseÌý
1 beef ox cheek
440ml can Irish stout
2 brioche buns, toasted and split, to serve