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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

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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Ingredients

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2-3 Quality Mark beef cheeks

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1 onion

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2 celery stalks

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2 carrots

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2 garlic cloves

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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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4 Potatoes

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200g butter

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1/2 cup horseradish

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1/2 savoy cabbage

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100ml milk

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150ml cream

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.

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Nutrition Information per Serving (796g)

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

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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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