For lazy cooks

My tip for beef cheeks from the butcher (from nose to tail):

Firstly, I remove the tendons from the cheeks and then sear them in a hot pan. After a brief browning, I take them out and add the roasted vegetables (soup vegetables) to the pan. I do this step to achieve as many roasted flavors as possible. Don't forget to sauté some tomato paste to achieve a nice consistency for the sauce. Now, I gradually pour red wine over the vegetables and let the sauce reduce again. I repeat this process 3-4 times before adding the remaining red wine and placing the beef cheeks into the pan. The cheeks should be covered, and after 2 hours, they should be turned.

Next, let them cook in a preheated oven at 120 degrees, covered, for 5-6 hours. The cooking time depends on the meat, the older it is, the longer it needs in the oven, but the more flavorful it becomes.

When the beef cheeks are about to fall apart, it's time to thicken the sauce and serve it with the side of your choice.