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Welsh Beef Cobbler




Source of Recipe


WDA


List of Ingredients




900g/2lb Welsh stewing beef, trimmed
2 tablespoons of flour
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
2 large onions, peeled and chopped
2 large carrots, peeled and chopped
1 large stick celery, chopped
1 mall parsnip, peeled and chopped
1 clove garlic, peeled and chopped
6 tablespoons oil
½ teaspoon sugar
600ml/1pint beef stock
6ooml/1 pint red wine
To thicken-
25g/1oz butter
25g/1oz flour
Cobbler-
200g/8oz flour
25g/1oz butter
200g/8oz Cheddar cheese
1 teaspoon horseradish
1 tablespoon chopped parsley
2 eggs
2 tablespoons milk


Recipe



Oven temperature- Gas 7, 220c, 425f.
Heat half of the oil in a heavy-based pan. Mix together the flour, salt and pepper, coat the pieces of beef and fry in batches until golden brown. Remove and place in a casserole dish.
Add the remaining oil to the pan and brown the vegetables together with the sugar, Place in the casserole dish. Add the stock to the pan to remove meat and vegetable residue, pour into the casserole. Add the wine and bay leaf. Cover and cook in a preheated oven for 1¼ hours
Meanwhile make the cobbler. Sieve the flour and salt into a mixing bowl, rub the butter into the flour and add the herbs and 150g/6oz of the grated cheese. Mix the egg, milk and horseradish together and fold into the flour mixture.
Mix together the butter and flour, add a little at a time to the casserole stirring constantly. Divide the cobbler mixture into 8 portions and place on top of the casserole (leave the portions rustic, not formed), top with the remaining cheese and bake in the oven at the higher temperature for 20 minutes until the top is golden brown.

Serves 8