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Beef Cheeks with Horseradish Mash

Impressive Beef Cheek Recipe Perfect for Winter

4

Serves

45 mins

Prep Time

3 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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.

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Lamb,

Ingredients

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2-3 Quality Mark beef cheeks

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1 onion

roughly chopped

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2 celery stalks

roughly chopped

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2 carrots

roughly chopped

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2 garlic cloves

halved

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a few sprigs of fresh thyme

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3 bay leaves

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1 cup beef stock

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500ml red wine

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650g Agria potatoes

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50g butter

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1/2 cup horseradish

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1/2 cup cream

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1/2 savoy cabbage

Method

To Cook Beef

To Make Potatos

To Cook Cabbage

To Serve

1

Brown onion and garlic in a pan and add carrots and celery and cooker for about 3 minutes, then into pressure cooker.

2

Trim sinew off beef cheeks and using the same pan, brown the beef for about 1 minute each side and add into pressure cooker.

3

Add wine, beef stock, bay leaves and thyme into pressure cooker and bring to pressure.

4

Cook at pressure for 1 hour.

5

Once the beef is cooked, pull the cheeks out of the pressure cooker and cut to your desired size.

6

Add some of the cooking liquid into a pan to thicken and toss the cut beef back through the pan before serving.

7

Reduce some of the cooking liquid for the final sauce.

More info

Nutrition Information per Serving (796g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3921 (936)kJ

Protein

41.4g

Total Fat

55.1g

Saturated Fat

33.2g

Carbs

40.2g

Sugars

14.8g

Sodium

166mg

Iron*

8.1mg

* Percentage of recommended daily intake (Aust/NZ)

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