Lazy braised beef cobbler
A perfect Sunday lunch without all the pans, washing up and expense of a roast, Dean's lazy braised beef is lazy by name and nature. Just pop it in the oven and put your feet up. The gravy, veg, meat AND his alternative to Yorkshire puddings (crispy cobbler topping) are all in one pot!
(Serves 4)
Ingredients:
700g skirt steak, cut in inch cubes2 tbsp plain flourOil, for frying1 carrot, peeled and diced1 large onion, diced2 sticks of celery, diced150g baby button mushrooms2 bay leaves3 sprigs fresh thyme400ml ale250ml beef stock1 tsp English mustard2 tbsp Worcestershire sauceSalt and pepper, to season
For the cobbler topping:
240g self-raising flour100g unsalted butter1 tbsp fresh thymePinch salt1 heaped tbsp horseradish sauce2 beaten eggs6-8 tbsp milk1 beaten egg for glazing cobbler
Method:
Toss the beef in the flour. Heat the oil in an oven proof casserole and fry the beef until golden brown (you may have to do this in batches). Remove the beef from the pan with a slotted spoon.
Add the carrot, onion, celery, mushrooms, bay leaves and thyme. Cook for a further 5 minutes until softened.
Deglaze the pan by adding the ale and add enough beef stock to just cover. Stir through the mustard and Worcestershire sauce. Return the beef to the pan. Season with salt and pepper. Cover with a lid and cook over a low heat for approximately 2 hours.
Meanwhile sift the flour into a mixing bowl and rub in the butter until it resembles breadcrumbs. Mix in the thyme and salt, then stir in the horseradish and beaten egg. Add the milk one tablespoon at a time, mixing until it resembles a thick batter.
Dot 6-8 tablespoons of the batter on top of the beef mixture making sure they do not touch. Brush with beaten egg for glazing, then place the casserole uncovered into a preheated oven at 180C /350F/ gas mark 4 for 35 minutes or until the cobbler topping is golden.
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