Braised Wagyu Beef Cheeks, baby beetroot & horseradish cream

Untried as yet so recipe below is as I got it from Uriah…


The original recipe calls for gnocchi but if that’s not your thing then maybe a fresh parpedelle or those big shells. Or soft polenta. Anyway it’s hearty winter fare so whatever takes your fancy I guess. The leftovers are a thing of beauty poured over hot toast for breakfast on a rainy sun morning.



1kg wagyu beef cheeks trimmed (any decent butcher) 

1 small carrot, coarsely chopped

1 small onion, coarsely chopped

1 celery stalk, coarsely chopped

2 cloves of garlic

1 tsp of thyme, chopped finely

200 ml dry red wine

1.5 ltrs (6 cups) veal stock

1 bunch baby beetroots, washed & trimmed

60ml red wine vinegar




100 mls pouring cream, whipped

1 tblsp fresh grated horseradish


Mix the horseradish ingredients and set aside till serving time.

Heat a lug of olive oil in a casserole over high heat

season beef cheeks & brown on both side.

Set aside & keep warm.


To the casserole dish, add carrot, onion, celery, garlic & thyme 

Cook on medium heat until caramelsed.

Deglaze with wine.

Add back the beef cheeks, pour in stock, cover & cook for 2-4 hours in oven at 180.

Combine beetroots with olive oil, red wine vinegar, some more thyme & season to taste.

Cover in a roasting pan with foil & roast at 180 for 20mins.

Peel beetroot & keep warm.

Remove meat, strain juices through a sieve, break up meat then add back to strained juices.

Serve with carb of your choice with (if pasta or gnocchi you may want to pan fry it a little with some of the beef cheek juices).

Add a table spoon of horseradish cream to each bowl.


– enjoy


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