Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Beef Cobbler
Pot Meals

Beef stew, topped with rounds of very thick pastry or scone, baked. Similar to, and presumably derived from, the fruit cobbler.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Beef Cobbler Recipe

Ingredients:
1 ¼ lb stewing or braising steak, cut into cubes
1 oz plain flour
1 teaspoon dried mixed herbs
salt and pepper
1 onion, chopped
3 tablespoons oil
4 oz baby carrots
2 parsnips, quartered and sliced
1 pint beef stock
4 oz frozen peas

For the topping:
8 oz self- raising flour
pinch of salt
2 oz butter or margarine
1 egg, beaten plus extra to glaze
3 tablespoons milk

Method:
1. Toss the meat in a mixture of the flour, herbs and seasoning. Cook in the oil until browned. Transfer to a casserole.
2. Cook the onion in the oil until soft and add to the casserole with the carrots, parsnips and beef stock. Season to taste. Cover and cook in a moderate oven for 2 hours until the meat is cooked. Stir in the peas.
3. Sift the flour and salt into a bowl, rub in the fat until the mixture resembles fine breadcrumbs.
4. Stir in the beaten egg and enough milk to make a soft dough. Roll out on a lightly floured work surface to about 1 in thick. Cut into rounds using a 2 in scone cutter.
5. Place the cobblers on top of the meat in the casserole, increase the oven heat and bake for 15 minutes.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats