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Beef Cheeks with Horseradish Mash

  • Preparation Time: 45 mins
  • Serves: 4+
  • Cooking Time: 180 mins
  • Ready Time: 225 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

2-3 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
650gm Agria potatoes
50gm butter

1/2 cup horseradish
1/2 cup cream
1/2 savoy cabbage

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.

Recipe by Beef and Lamb New Zealand,

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