Preheat oven to 275 degrees Fahrenheit.

Place beef cheek, pastrami, onion, carrot, celery, garlic, tomato paste, beer and water in an oven safe 9×13 dish. Cover tightly with foil and cook for six hours. Uncover and let cool. Remove meat from the pan and shred. Set aside.

To make the gravy, strain liquid from the meat and simmer in a pot for 20 minutes, until thickened. You can speed up the process by mixing in a slurry of tablespoon cornstarch dissolved in tablespoons hot water.

To serve, place shredded meat over fries and drizzle gravy on top. Serve with roasted garlic aioli and fresh parsley.