Beef Cobbler Recipe
A traditional slow cooking recipe which uses rounds of pastry as a starchy topping rather than the more usual solid crust or sliced (or mashed) potato.
- 3 cups braising steak, diced
- 1 onion, peeled and chopped
- 3 carrots, peeled and chopped
- 1 small swede, peeled and chopped
- 1 tablespoon flour
- 3 tablespoons olive oil
- 1 pint beef stock (or 2 stock cubes plus water)
- pepper and salt
- 1 tablespoon fresh mixed herbs chopped finely
- 3/4 cup self raising/all purpose flour
- just under 1/4 cup butter
- 3 tablespoons milk
- pinch dry mustard
- Gently fry the onion in the oil.
- Roll the meat in the flour and season.
- Add the meat to the onions and brown.
- Add the other vegetables.
- Pour the stock into the pan and bring to the boil.
- Sprinkle in the herbs.
- To make the cobbler rub the butter into the flour and stir in enough milk to make a soft dough.
- Roll out on a floured surface to about 1 inch thick.
- Cut into rounds 2 inches in diameter.
- Transfer the meat into a casserole dish.
- Cover and cook in a moderate oven for 2 hours.
- Put the cobbler dough rounds onto the meat.
- Turn oven up to hot and cook with out a lid for a further 15 minutes.
Prep Time: 25 minutes
Cook Time: 135 minutes
Yield: 4 portions
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