Preheat your oven to 180C.
Thaw completely and remove the cheeks from their packaging, patting them dry with a cloth or some kitchen towel.
Season a handful of plain flour with sea salt and black pepper, then toss the cheeks in the flour to coat thoroughly and evenly.
Place in a large, heavy bottomed casserole dish with a little olive oil and butter or ghee, and cook until browned.
Once browned, remove the cheeks from the pan and add some roughly chopped veg (carrots, onion, celery, garlic) and cook until nicely softened and translucent.
Return the ox cheeks to the pan, along with some bay leaves, red wine, beef stock and a glug of stout or red wine. Bring everything to a simmer and then transfer to a preheated oven. Cook for 4-5 hours, until the meat is beautifully tender and the sauce is rich, thick and flavoursome.