Jul 14 2026
Restaurants›Zahav›Beef Cheek | Rutabaga, Horseradish Recipe

Beef Cheek | Rutabaga, Horseradish Recipe

Inspired by Zahav
Time4h
Serves4

Make Beef Cheek | Rutabaga, Horseradish Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Cheek

Rutabaga Puree

Horseradish Sauce

Method

Beef Cheek Preparation

  1. 1

    Season the Beef Cheek

    Rub the beef cheeks with salt and black pepper, ensuring they are evenly coated.

  2. 2

    Sear the Beef Cheek

    In a large Dutch oven or pot, heat the olive oil over medium-high heat. Sear the beef cheeks on all sides until browned, about 4-5 minutes per side. Remove the meat and set aside.

  3. 3

    Sauté Aromatics

    In the same pot, add diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

  4. 4

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

  5. 5

    Add Remaining Ingredients

    Return the beef cheeks to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low and cover.

  6. 6

    Slow Cook

    Let the beef cheeks simmer on low for 3-4 hours until tender.

Rutabaga Puree Preparation

  1. 7

    Cook the Rutabaga

    In a large pot, bring salted water to a boil. Add the cubed rutabaga and cook until tender, about 20-25 minutes.

  2. 8

    Drain and Mash

    Drain the rutabaga and return it to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth.

Horseradish Sauce Preparation

  1. 9

    Combine Ingredients

    In a small bowl, mix prepared horseradish, sour cream, lemon juice, salt, and black pepper until well combined.

Serving

  1. 10

    Plate the Dish

    Serve beef cheeks over a generous scoop of rutabaga puree. Drizzle with horseradish sauce.

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