Jess & Stella's Beef Cheeks

with Horseradish Mash

  • Serves: 4


2-3 Quality Mark Beef cheeks

1 onion

2 celery stalks

2 carrots

2 cloves garlic


3 bay leaves

1 Cup beef stock

500ml red wine

4 potatoes, large

200g butter

½ Cup horseradish

½  Savoy Cabbage

100ml milk

150ml cream


1. Brown onion and garlic in a pan and add carrots and celery and cooker for about 3min, then into pressure cooker. Trim sinew off beef cheeks and using the same pan, brown the beef for about 1min 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

2. Peel and cut up potatoes and boil them for 25min. 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.

3. Cut up cabbage and boil for 10min. Drain and add into hot pan with melted butter. Toss the cabbage in the butter until slightly browned.

4. Serve beef on the potatoes with the cabbage on the side. Drizzle over he reduced sauce and service with micro greens on top if desired.

This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.