Beef Cheeks Braised in Sarsaparilla, Carrot and Orange, XO Crumbs

I hate sarsaparilla (or root beer as the Americans call it). I find the aniseed medicinal flavour to be a bit gross, as it sort of reminds me of a non-alcoholic Jägermeister... so what’s the point? Here’s the BUT: using it as a braising liquid really works! Those exact flavours I dislike as a drink give this sauce a beautiful depth when it is reduced. Although I don’t really subscribe to the whole ‘three-course meal’ style of dining anymore, this was one of the most popular mains on the Lot