Beef Cheeks with Horseradish Mash
Impressive Beef Cheek Recipe Perfect for Winter
Great served as an alternative to your Sunday roast, Beef cheek with horseradish mash is a popular winter dish that is guaranteed to please. This method renders the meat beautifully soft. Beef cheeks are available from most good butchers and some food stores.
Rate this recipe
2-3 Quality Mark beef cheeks
2 celery stalks
2 garlic cloves
3 Bay leaves
1 cup beef stock
500ml red wine
1/2 cup horseradish
1/2 savoy cabbage
To Cook Beef
To Make Potatos
To Cook Cabbage
Brown onion and garlic in a pan and add carrots and celery and cooker for about 3 minutes, then into pressure cooker.
Trim sinew off beef cheeks and using the same pan, brown the beef for about 1 minute each side and add into pressure cooker.
Add wine, beef stock, bay leaves and thyme into pressure cooker and bring to pressure.
Cook at pressure for 1 hour.
Once the beef is cooked, pull the cheeks out of the pressure cooker and cut to your desired size.
Add some of the cooking liquid into a pan to thicken and toss the cut beef back through the pan before serving.
Reduce some of the cooking liquid for the final sauce.
Nutrition Information per Serving (796g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)