Beef cheeks with horseradish mash
Impressive beef cheeks for winter
4
Serves
45 mins
Prep Time
3 hrs
Cook Time
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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Ingredients
2-3 Quality Mark beef cheeks
1 onion
roughly chopped
2 celery stalks
roughly chopped
2 carrots
roughly chopped
2 garlic cloves
halved
a 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
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.
Nutrition Information per Serving (796g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
3921kJ (936 kcal)
Protein
41.4g
Total Fat
55.1g
Saturated Fat
33.2g
Carbs
40.2g
Dietary Fibre
g
Sodium
166mg
Iron
8.1mg
Zinc
8.1mg
Vitamin B12
3.6µg
