2 ox cheeks, trimmed of sinew (your butcher will do this for you)
2 white onions
1 stalk celery
2 litres beef stock
1 bottle beer - like Sierra Nevada or perhaps a Brooklyn lager
2 pasilla chillies (optional but worth finding)
2 chipotle chillies (as above)
If you can't find the chillies, use a pinch of smoked paprika instead
Few dashes of your favourite hot sauce
Pre-heat your oven to 120.
Caramelise the onions slowly over a low heat with some salt in a large pan with a lid.
When they are quite dark, remove and sweat off the celery. once softened, remove the celery from the pan and turn up the heat to high. Brown off the ox cheeks until they achieve quite a deep colour, as you would if you were making a stew. Add the onions and celery to the pan and pour in the beer, scraping at the bottom of the pan. Let it bubble for a minute or two before adding the stock and the chillies. Bring the pot up to the boil, cover the top with a piece of foil and then clamp the lid on.
Place in the oven and check every hour or so, giving it a stir and being mindful of the steam. After five or so hours (an extra hour won't hurt), remove from the oven and allow to rest for a few minutes.
Shred the meat and serve with the sauce and your side of choice.