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Remove the fibery part off the beef cheek and cut it into chunks
Season with salt and sear on all sides using grapeseed oil or a high point smoking oil
Remove the meat, add olive oil and brown the crushed garlic
Add the wine, bay leaf, tomato paste and black peppercorns
Cook for a couple of minutes then add to the meat (or viceversa)
Cover and bake for 4-6 hours at 275
Check the meat at 4 hours and continue cooking if it isn’t soft yet
When ready reduce the juice in a pan until nice and thick and cover the meat with it