Slow Braised Beef Cheeks

Trim any fibrous membrane from the beef cheeks, then cut the cheeks into bite‑size chunks.

Pat the beef chunks dry with paper towels and season generously with salt.

Heat 2 tbsp of grapeseed oil in a heavy, oven‑safe Dutch oven over medium‑high heat until shimmering.

Sear the beef chunks in a single layer, turning to brown all sides, about 3–4 minutes per side; work in batches if necessary to avoid crowding.

Transfer the browned meat to a plate and set aside.

Add 1 tbsp olive oil to the same pot, reduce heat to medium, and add the crushed garlic; sauté for 30 seconds until fragrant, being careful not to burn.

Stir in 2 tbsp tomato paste and cook, stirring constantly, for 1 minute to develop color.

Pour in 2 cups red wine, scraping up any browned bits from the bottom of the pot, then add the bay leaves and 0.33 cup black peppercorns.

Bring the liquid to a gentle boil and let it reduce by about one‑third, approximately 5–7 minutes.

Return the seared beef to the pot, ensuring the meat is mostly submerged in the sauce; if needed, add a splash more wine or water.

Cover the pot with a tight‑fitting lid and place it in a pre‑heated oven at 275°F (275°F).

Bake for 4 hours, then check the meat for tenderness; if it is not fork‑tender, continue baking, checking every 30 minutes until desired softness is achieved (typically up to 6 hours total).

Remove the pot from the oven; transfer the beef to a serving platter and keep warm.

Discard the bay leaves and peppercorns, then skim any excess fat from the surface of the sauce.

Place the pot back on the stovetop over medium‑high heat and reduce the sauce until it thickens to a glossy consistency, about 5–8 minutes.

Pour the reduced sauce over the braised beef cheeks, garnish with a drizzle of olive oil if desired, and serve hot.