This recipe is made to be cooked overnight in a slow cooker for ease. If you do not own a slow cooker you can cook it in the oven instead. Simply place all ingredients in a large roasting dish and cover. Bake for 4 - 5 hours on 170c until the meat is falling apart.
Place all ingredients into your slow cooker, besides the beef cheeks. Mix well with a wooden spoon and then place in the beef cheeks to submerge in the liquid.
Cover with the slow cooker lid and leave on low overnight for a minimum of 8 hours, ideally up to 12 - 14 hours if you can. Before serving, shred the beef cheeks roughly with a fork and mix in with the braising liquid.
Note: If you feel there is too much braising liquid, you can remove the cheeks from the braise and reduce the braising liquid on the stove. This will also intensify the flavour of the braising liquid. Personally, although this is an extra step it's something I generally do. I reduce it by around half and then pour it back in with the meat and mix through.