Sensational Slow Cooked Beef Cheeks

Remove fat from the beef cheeks and season them generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cheeks and brown them on all sides until golden brown. Remove them from the pot and place them on a plate.

Add one more tablespoon of olive oil to the pot, followed by the onions, celery, carrots, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.

Pour in the beef stock and red wine, followed by the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

Return the beef cheeks to the pot. Cover the pot with a lid and transfer it to the oven.

Cook the beef cheeks for 3-4 hours at 160°C (320°F) until it falls apart easily.

Once the beef cheeks are cooked, remove them from the pot and let them rest for 10 minutes. Meanwhile, skim off excess fat from the sauce and discard the bay leaf.

Serve the beef cheeks on a platter with the sauce poured over.