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 Well Hung, we recommend to pre-order.
Prep: 45 mins Cook: 3 hours Serves 4 Excellent source of iron
- 2-3 Quality Mark beef cheeks
- 1 onion
- 2 celery stalks
- 2 carrots
- 2 cloves garlic
- 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
Brown onion and garlic in a pan and add carrots and celery and cook 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.