Herbs & Garlic
Season the beef cheeks generously with salt from both sides. Add a little olive oil to the pan and roast the cheeks from all sides.
Roast the mirepoix for a few minutes, caramelising them lightly. Add the tomato paste and roast all together. Cooking out the paste will remove any raw tomato flavour.
Simmer on low heat for 2½ hours turning the cheeks 2-3 times during the cooking time. Once the cooking time is up, use a skewer or fork to insert into the cheeks - they should be soft as butter by now!
Cut the shallots into thick rings and roast them in a pan with olive oil on high heat. Add the reduced jus to the shallots and simmer for a few minutes to combine them well.