Salt and pepper your beef cheeks the day prior, and refrigerate overnight.

Preheat the oven to 350*F.

In a large dutch oven over medium heat, add avocado oil and sear the beef cheeks until browned on each side, remove and set aside. In the same dutch oven saute bacon, render out the fat. Once completely rendered and the bacon is crispy, remove with a slotted spoon and set aside.

In the same pot add the onions, carrots, and celery and saute until translucent. Salting as you go. Add the tomato paste and saute another 2 minutes until the tomato paste is a rust color, making sure it coats all the vegetables. Deglaze the pot with the bottle of red wine, scraping up the brown bits off the bottom of the pan. Bring up to a simmer.

Return the meat, sachet, and crushed garlic to the pot. The liquid should be ¾ up the side of the beef or covering. If it is not high enough on the meat, add beef stock until there is enough liquid. Bring to a simmer, cover with a lid, and transfer to the oven for 2.5 hours. After 2.5 hours, remove from the oven and test for fork tender / doneness. If it easily shreds, it is done. If it is still tough, return to the oven for another 30 minutes, or until tender.

Remove the beef and set aside. Remove the sachet and discard. For a thick sauce, blend all of the remaining ingredients in a blender and pour over the beef. For a refined sauce, strain through a fine mesh strainer and just use the liquid to pour over the beef. Top with the bacon bits, and serve!