Prepare the Beef Cheeks:

• Trim large fatty membranes from the beef cheeks.
• Pat dry and season with 1 tsp salt and black pepper.

Brown the Beef Cheeks:

• Heat 2 tbsp olive oil in a large, heavy-based pot over high heat.
• Sear half of the beef cheeks on each side until browned. Repeat with remaining cheeks. Remove and set aside.

Prepare the Base:

• Lower heat to medium-high and add the remaining 1 tbsp olive oil.
• Sauté garlic and onion for 3 minutes until translucent.
• Add celery and carrot, sauté for another 3 minutes.

Cooking Methods:

Choose your preferred method: Slow Cooker:

• Transfer the onion mixture to the slow cooker and place beef cheeks on top.
• Deglaze the pot with Tomato Juice, scraping up browned bits, and simmer for 1 minute. Pour over the beef cheeks.
• Add remaining ingredients, starting with a pinch of salt and pepper. Cook on Low for 8 hours or High for 6 hours (for 250g/8oz cheeks).

Pressure Cooker:

• Follow the same steps as the slow cooker but cook on High pressure for 1 hour.

Stovetop/Oven:

• Add Tomato Juice to the pot with the onion mixture and deglaze.
• Add remaining ingredients, cover, and simmer on medium-low for 2.5 hours (stovetop) or bake at 160°C/320°F for 3.5 hours (oven).

Finish the Sauce:

• Remove beef cheeks from the liquid and discard thyme stems and bay leaves.
• Use a stick blender to puree the braising liquid until smooth.
• Simmer on the stove for 10 minutes until the sauce reduces and thickens. Adjust seasoning as needed.

Serve:

• Return beef cheeks to the sauce to warm through.
• Serve over creamy mashed potatoes or mashed cauliflower with sauce generously drizzled on top.