Beef cheeks with horseradish mash
Impressive beef cheeks for winter
Serves
4
Prep Time
45 mins
Cook Time
3 hrs
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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ShareIngredients
2-3 Quality Mark beef cheeks
1 onion
roughly chopped2 celery stalks
roughly chopped2 carrots
roughly chopped2 garlic cloves
halveda few sprigs of fresh thyme
3 bay leaves
1 cup beef stock
500ml red wine
650g Agria potatoes
50g butter
1/2 cup horseradish
1/2 cup cream
1/2 savoy cabbage
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.
