Recipe of Favorite Beef cobbler

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Beef cobbler. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef cobbler, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef cobbler delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef cobbler is Serves: 4-6/ Total Time 45 Minutes.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef cobbler estimated approx Preparation Time: 5 minutes. Cook time: 40 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Beef cobbler using 21 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Beef cobbler:

1. 900 g braising beef steak
2. 3 tablespoons plain flour
3. Sea salt and black pepper
4. 2-3 tablespoons olive oil
5. 2 onions, peeled and finely chopped
6. 1 garlic clove, peeled and finely chopped
7. 4 smoked bacon rashers, derinded and chopped
8. 600 ml red wine
9. 2 carrots, peeled
10. 2 parsnips, peeled
11. 2 leeks, trimmed
12. 2 celery sticks, trimmed
13. 600 ml black stock (see page 244)
14. 2 bay leaves
15. sprigs Few thyme
16. Scones topping
17. 250 g self- raising flour, plus extra for kneading
18. 1/2 teaspoon fine sea salt
19. 50 g butter, diced
20. 150 g medium cheddar, grated
21. About 150ml whole milk, plus extra to glaze

Instructions to make Beef cobbler

1. This rich beef stew with its cheesy scones topping is a lovely alternative to steak pie with a pastry lid. As the scones cook on top of the stew, they absorb some of the sauce from below, but remain light and fluffy on top. Just make sure you are ready to serve the cobbler as soon as the scones are cooked, otherwise they’ll go soggy if left on the warm stew for a while. If you want to prepare the cobbler ahead, bake the scones separately- they’ll take.
2. About 10-12 minutes at 220C./Gas 7. Arrange them on top of the stew to warm through and serve.
3. Preheat the oven to 150C./Gas 2. Cut the beef steak into bite- sized chunks and mix the flour with a little salt and pepper. Lightly coat the meat with the seasoned flour, saving any excess. Place a flameproof casserole dish over a medium heat and add a little olive oil. When hot, brown the meat in batches, for 2-3 minutes on each side. Transfer the browned beef to a plate and add more oil as needed between batches.
4. Add a little more oil to the casserole and fry the onions, garlic and bacon over a high heat for 6-8 minutes until golden brown. Tip in any remaining seasoned flour and stir well. Pour in the wine and let it boil until reduced by a third. In the meantime, cut the carrots and parsnips into large chunks, and cut the leeks and celery into 4cm slices. Add these to the casserole and pour in the stock. Return the beef and add the herbs with some salt and pepper.
5. Bring to a low simmer, then put the lid on and transfer the casserole to the oven. Cook for about 2- 2 1/4 hours until the meat is tender, stirring halfway through cooking. Skim off any fat from the surface of the liquor. If the sauce is a little too thin, strain the liquor into a pan and boil until reduced and thickened. Taste and adjust the seasoning, then pour the liquor back over the meat and vegetables. Keep warm.
6. Increase the oven setting to 200C./Gas 6. To make the scones topping, sift the flour and stir together into a large bowl. Rub In the butter with your fingers until the mixture resembles fine breadcrumbs, then stir through all but 2 tablespoons of the cheese. Make a well in the centre, pour in most of the milk and mix lightly to a dough, adding more milk to mix if necessary, turn onto a lightly floured surface and knead gently until just smooth.
7. Press the dough out to a 1.5-2cm thickness and stamp out rounds, using a 6-7cm pastry cutter.
8. Brush the dough rounds lightly with milk and arrange on top of the stew, leaving a little space in between to allow for expansion. Sprinkle them with the reserved cheese. Bake for 20 minutes, or until we’ll risen and golden brown. Leave to stand for 5 minutes before serving.

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So that's going to wrap this up for this exceptional food Simple Way to Prepare Perfect Beef cobbler. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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