favourite

Beef cheeks with horseradish mash

Impressive beef cheeks 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.

Rate this recipe

Share

High Iron

Ingredients

arrow

2-3 Quality Mark beef cheeks

arrow

1 onion

roughly chopped

arrow

2 celery stalks

roughly chopped

arrow

2 carrots

roughly chopped

arrow

2 garlic cloves

halved

arrow

a few sprigs of fresh thyme

arrow

3 bay leaves

arrow

1 cup beef stock

arrow

500ml red wine

arrow

650g Agria potatoes

arrow

50g butter

arrow

1/2 cup horseradish

arrow

1/2 cup cream

arrow

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