Beef Cobbler
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Beef, sirloin steak |
| 60.00 | ml | Flour, white |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Peppercorns 6 x 800g |
| 45.00 | ml | Olive oil |
| 100.00 | g | Onions |
| 5.00 | ml | Garlic |
| 6.00 | pc | Streaky bacon |
| 600.00 | ml | Wine, red |
| 12.00 | g | KNORR Beef Stock Granules 2 X 4,5kg |
| 625.00 | ml | Water (hot) |
| 100.00 | g | Carrots |
| 100.00 | g | Celery |
| Parsnip, peeled and cut into chunks | ||
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 3.00 | pc | Thyme sprigs, fresh |
| For the Cheese Scones: | ||
| 250.00 | g | Self raising flour |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 50.00 | g | MARVELLO Full Fat Margerine |
| 150.00 | g | Cheese, Cheddar |
| 150.00 | ml | Milk |
Preparation
Cut the beef into bite-size pieces and toss with the flour that has been seasoned with a pinch each of salt and pepper.
Heat a thin layer of oil in a large, heavy-based casserole. Fry the beef in batches until golden brown all over, transferring each batch to a plate. Add a little more oil as necessary before frying another batch. It will take about 2-3 minutes to brown each side.
Add a little more oil to the pan and fry the onions, garlic and bacon. Stir over high heat for 6-8 minutes until golden. Tip in any remaining seasoned flour and stir for 2 minutes.
Pour in the red wine and let it boil until reduced by a third.
Pour in the stock and add the carrots, celery, parsnip and herbs. Return the beef to the pan along with a generous pinch of salt and pepper. If the liquid does not cover the beef and vegetables.
Bring the liquid to a simmer on the hob. Cover the casserole with a lid and transfer to the oven. Cook for 2-21/2 hours, Stirring halfway, until the beef is very tender. Skim off any fat.
If you find the sauce too thin, remove the meat and vegetables with a slotted spoon and boil until thickened to a desired consistency. Taste and adjust the seasoning, then return the beef and vegetables to the pan to reheat and stir gently to coat in the sauce.
Rub the butter into the flour until it resembles fine breadcrumbs (you can also use the food processor to do this).
Stir through all but 2 tablespoons of the grated cheese. Make a well in the centre of the mixture, pour in the milk and mix to a dough.
Knead the dough on a lightly floured surface until just smooth. Roll it out to about 2cm in thickness. Use a 6-7cm pastry cutter to stamp out rounds, re-rolling the trimmings until you¹ve used up the dough. Arrange the rounds on top of the lamb stew, leaving a little space between each one to allow for expansion. Sprinkle the rounds with the reserved cheese.
Bake for 20-25 minutes until well risen and golden brown. Remove from the oven and stand for 5 min
