||Preheat the oven to 170Âºc. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.
||Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
||Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 Â½ hours or until the cheeks are very tender.
||Season with salt and pepper and serve with cauliflower puree and a kale salad.