Horseradish beef cheeks
Beef cheeks are ideal for slow cooking and have become easier to find in supermarkets and butchers. This family recipe is a rich, comforting stew with a creamy horseradish finish. Some cheeks are fattier than others, so cooking time may vary slightly.
Ingredients
- 3 tbsp sunflower oil
- 100g/3½oz smoked streaky bacon, chopped into small pieces
- 1kg/2lb 4oz beef cheeks, each halved
- 2 large onions, chopped
- 4 sticks celery, chopped
- 2 large garlic cloves, finely grated
- 30g/1oz plain flour
- 1 tsp curry powder
- 100ml/3½fl oz port
- 400g tin chopped tomatoes
- 300ml/½ pint beef stock
- 4 tbsp hot horseradish sauce (from a jar)
- 100ml/3½fl oz pouring double cream
- salt and freshly ground black pepper
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat the oil in a large, deep frying pan or flameproof casserole over a high heat. Add the bacon and fry until golden. Remove with a slotted spoon.
Add the beef cheeks and fry on all sides until golden and sealed. Remove from the pan and set aside.
Add the onions and celery to the pan and fry over a high heat for 5–8 minutes, or until starting to soften. Stir in the garlic and cook for 2 minutes.
Return the beef to the pan. Sprinkle in the flour and curry powder and mix well.
Pour in the port and boil for a few seconds. Add the tomatoes and stock and bring to the boil.
Season with salt and freshly ground black pepper. Cover with a lid and transfer to the oven. Cook for 4–4½ hours, or until the beef is tender.
Stir in the horseradish sauce and cream just before serving. Check the seasoning and serve with creamy mash.
Recipe tips
Can be made up to a day ahead. Reheat and add the horseradish and cream after reheating.
Freezes well without the horseradish and cream.
