OK this is how it goes.Best description in french would be daube de taureau . Mine is sort of southern french.
Normally I would marinate beef in a bottle of red wine,with garlic,herbs,carrots overnight but dont have time.
Fried my own bacon(diced) in some EVO,removed it.Then browned cheeks,seasoned with salt ,black pepper. Took cheeks out put in chopped carrot,celery,small brown onions .I studded 4 onions with a clove. Fried that for 5 minutes. Then about 6 cloves of garlic diced.Then put everything back in pan with thinly peeled orange rind. Added about 6 glasses of dry red wine out of the box & one glass of the good stuff leftover from last night. Also put in 600mls beef stock.
I then took a piece of pigskin,trimmed some fat off it,then put in ,thyme,oregano,sage,rosemary & a cinnamon stick rolled in up & tied it up. In that goes.
Then its in the oven on lowish for 4 to 5 hours.
I am sure there are many versions of this daube that use chuck or blade steak I just like beef cheeks
I have opened a bottle of durif. A big red wine that matches big red meat dishes. I you killed the animal yourself in hand to hand combat then cooked it over an open fire this is the wine for you.17.5% alcohol on the label ,made near where I grew up. Its in the decanter now its so big you can hear it breathing