1. In a little olive oil and the butter, brown the cheeks well. Remove the cheeks from the pot and sauté the remaining ingredients. Deglaze with the wine and return the cheeks to the pot.
2. Add salt, pepper, the stock cube, bay leaves, and thyme. Place the cheeks in a baking dish and add the water. Cover the dish and bake for 2 hours at 180°C or until the cheeks are tender.
3. Strain the juices and boil the sauce until it thickens. Serve with vegetables and mashed potatoes.
