2017-08-21
Beef Cheeks with Horseradish Mash
larger imageMove mouse over the image to magnify

Beef Cheeks with Horseradish Mash

(0 rating - rate this recipe)
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.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 3 hours  Cook: 3 hours
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

  • 2-3 Quality Mark beef cheeks
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 2 cloves garlic
  • thyme
  • 3 bay leaves
  • 1 cup beef stock
  • 500 mL red wine
  • 4 large potatoes
  • 200 g butter
  • ½ cup horseradish
  • ½ savoy cabbage
  • 100 mL milk
  • 150 mL cream

Method

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.

Peel and cut up potatoes and boil them for 25 minutes. Once cooked, drain and place through ricer. Add in butter, cream, horseradish and salt and pepper to taste. Potatoes should be smooth from the ricer but using a stick blender will help it be extra silky.
 
Cut up cabbage and boil for 10 minutes. Drain and add into hot pan with melted butter. Toss the cabbage in the butter until slightly browned.
 
Serve beef on the potatoes with the cabbage on the side. Drizzle over the reduced sauce and service with micro greens on top if desired.
  • Suitable Cuts
  • Nutrition
Serving size: 796g
Energy kJ (kcal) 3921 (936)
Protein (g) 41.4
Fat (g) 55.1
Saturated (g) 33.2
Carbohydrate (g) 40.2
Sugars (g) 14.8
Sodium (mg) 166
Iron (mg) 8.1
Zinc (mg) 8.1
Vitamin B12 (ug) 3.6
Vitamin D (ug) 2.0
Selenium (ug) 11.6

You may also like these recipes...

Beef Bowl
Serves: 4
Prep: 30 mins
Cook: 6 mins
Suitable Cuts: Scotch Fillet Steak, Sirloin Steak, Eye Fillet Steak,
Lemon and Rosemary Lamb Kebabs
Serves: 4
Prep: 10 mins + marinating time
Cook: 10 mins
Suitable Cuts: Backstrap, Rump, Leg Steaks
Lamb Burger with Garlic Mint Sauce
Serves: 6
Prep: 20 mins
Cook: 5 mins
Suitable Cuts: Beef or Lamb Mince
Coriander-Spiced Kebabs
Serves: 4
Prep: 10 mins
Cook: 15 mins
Suitable Cuts: Rump Steak, Sirloin Steak, Scotch Fillet

Comments & Reviews

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram