Beef Cheeks Slow Cooked

3 tbsp rice bran oil, separated
1.5 kg beef cheeks
1 onion, rough diced
1 celery stalk, rough diced
1 carrot, rough diced
4 garlic cloves, minced
6 stems fresh thyme or 1½ tsp dried thyme leaves
3 fresh bay leaves
1 cup beef stock
1 tbsp SIDS HOT WORCESTER SAUCE
2 cups red wine
3 tsp SIDS SALT & PEPPER

Prepare the beef cheeks by cutting off any large, fatty membrane. Use 1 tsp of SIDS SALT & PEPPER to season the beef all over.
Heat 2 tbsp oil in a large heavy based pan over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
Turn down the heat to medium high and heat the remaining 1 tbsp of oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes. Add SIDS HOT WORCESTER SAUCE then pour the onion mixture into the slow cooker and place the beef cheeks on top.
Pour wine into the fry pan and return to heat. Simmer for 1 minute. (to cook out the wine a bit) Scrape the brown bits off the bottom of the pan so it mixes in with the wine. Pour the wine into the slow cooker, then all the remaining ingredients including stock.
Cook in the slow cooker on LOW for 8 hours or HIGH for 6 hours for 250 g size beef cheeks or LOW for 10-12 hours or HIGH for 8 hours for 350 g beef cheeks.
Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
Use a handheld stick blender to purée the braising liquid into a smooth sauce - it will change from a dark brown to a lighter brown colour. If using a slow cooker without a sauté setting, pour the sauce into a saucepan. If you have a sauté setting, leave it in the slow cooker.
Put the saucepan over medium heat (or set the slow cooker to sauté setting) and bring to simmer. Simmer until the sauce turns a darker brown colour and reduces by about ¼-⅓, to a gravy consistency - about 10 minutes. Do a taste test and adjust the seasoning to your taste. Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve.