Guancia di manzo brasata

Pat the beef cheeks dry with paper towels. Season generously with salt and black pepper. Lightly dredge the beef cheeks in 00 flour, shaking off any excess.

In a large, heavy-bottomed Dutch oven or braising pot, heat the extra-virgin olive oil over medium-high heat. Sear the beef cheeks on all sides until deeply browned, working in batches if necessary to avoid overcrowding. Remove the seared beef cheeks from the pot and set aside.

Reduce the heat to medium. Add the diced pancetta to the pot and cook until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.