Slow-Braised Beef Cheek with Mash and Horseradish Sauce

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a large fry pan (with a lid) on high heat. Add onion and carrot and cook for about 3 minutes, until tender. Add balsamic vinegar, brown sugar and butter and cook for 1 minute, until fragrant.
3. Add beef cheek (and any beef cheek sauce from the pack), tomatoes and beef stock to the pan. Bring to a simmer, reduce heat to low-medium and simmer, covered, for 15 minutes. Stir occasionally to prevent sticking.
4. While beef cheek cooks, add potatoes and boiling water to a medium pot and bring to the boil. Cook for about 12 minutes, until very soft.
5. Drain and return to pot with butter, milk and first measure of horseradish sauce (if using). Mash until smooth and season to taste with salt and pepper.
6. Reduce beef cheek heat to low. Remove beef cheek, place on a chopping board and roughly pull apart using two forks. Return beef to pan, along with silverbeet. Cook for about 5 minutes (without lid), until sauce has thickened. Add baby spinach, stir and season to taste with salt and pepper.
7. spoon mash into bowls and top with slow-braised beef cheek and a drizzle of remaining horseradish sauce (if using).