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Beef and Ale Cobbler with Cheese Scone Top
Introduction from George Darbyshire
There is something really inviting about taking this out of the oven and bringing it to the table. The scones rise golden and crisp, while underneath the beef has been slowly braising in ale until it is rich and tender. Every serving brings that mix of soft stew and crunchy cheese topping, which makes it as much a showstopper as it is a comforting meal.
Ingredients
Method
Preheat the oven to 190°C/170°C fan. Toss the beef in the flour with a pinch of salt and pepper. Heat the oil in a large casserole pan and brown the beef in batches, transferring it to a plate as you go. Add the bacon to the same pan and fry until crisp, then add the onions, carrots, celery and garlic. Cook until softened, then stir in the tomato purée.
Pour in the ale and let it bubble for a couple of minutes, scraping the base of the pan to catch all the flavour. Add the browned beef back in with any resting juices, then pour over the stock, thyme, bay leaves and Henderson’s Relish and season with black pepper. Bring to a simmer, cover and cook in the oven for around 2 hours, or until the beef is tender.
Remove the pan from the oven and discard the thyme sprig and bay leaves. Depending on how much steam has escaped, the mixture may appear slightly dry at this stage. If so, stir in a splash of water so there is enough liquid to carry the scones as they bake uncovered.
To make the scone topping, sift the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles breadcrumbs. Stir through most of the cheese, keeping a handful back for the top. Mix in the milk to form a soft dough, then roll it out on a floured surface and cut into rounds with a cutter or glass.
Arrange the scones over the beef mixture, brush them with beaten egg and scatter with the reserved cheese. Return the casserole to the oven for 20–25 minutes until the scones are golden and cooked through.
Cost-saving tip
Beef shin or chuck works best for this dish, and they are often cheaper than ready-diced packs. Use any ale you like; there is no need for an expensive bottle, as the flavour cooks down beautifully into the gravy.
Reviews
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