Slow cooked Beef Cobbler

Slow Cooked Beef Cobbler

January is traditionally the time that minds turn to expanding waistlines post-Christmas and for many baking treats is off the cards.  However if you love baking it’s a tough one so why not incorporate baking into mealtimes?  This good ‘ole beef cobbler is perfect for that!  The recipe given is for a basic beef casserole but the cobbles can be added to your favourite casserole just the same.

Ingredients:
Casserole
600g braising steak/casserole beef cubed
2 tbsps plain flour
2 x Beef stock cubes (I use the Knorr stock pots)
1 tbsp brown sauce
500ml boiling water
salt and pepper to season

Cobbles
225g self raising flour
good pinch of salt
1 tsp mustard powder
50g butter, cubed
1 egg, beaten
3 tbsp milk plus extra for glazing

Serves 4.

Preheat the oven to 140c Fan/160c/Gas Mark 3.

To a large lidded casserole dish add the meat, salt and pepper, flour, stock cubes, brown sauce and stir well to combine.

Add the water and stir again.

Place the lid on the dish and into the oven it goes.  When cooking braising steak it is important that it is cooked very slowly so that it tenderises to perfection.  It also means that you can pop it in the oven and forget about it for the afternoon. (My kind of cooking)

Bake in the oven for four hours, stirring occasionally.  You could also cook it in your slow cooker if you have one, allow 6-8hrs if doing it this way.  You will need to transfer it to the oven to bake off the cobbles at the higher heat.

Half an hour before serving time prepare the cobbles.  Add the flour to a large bowl and stir through the salt and mustard powder.

Add the cubed butter and rub into the flour using your fingertips or a trusty pastry blender until the mixture resembles fine breadcrumbs. (Really, I couldn’t manage without mine, if you don’t have one it’s time to invest!)

Kitchen Craft Pastry Blender – Amazon

Make a well in the centre and add in the beaten egg and 3 tbsps milk.

Work the liquid into the flour using a knife until roughly combined.

Tip out onto your worksurface and knead lightly until a soft dough is formed.

Pat out the dough with your hands until it is about 1cm thick.  Cut out your cobbles using a small round cutter – using a  1 7/8″ (48mm) cutter.  You should get 12 cobbles from this.

Remove the casserole from the oven and turn up the heat to 180c Fan/200c/Gas Mark 5.

I have had to transfer the casserole to a wider shallower dish so that I can get all the cobbles in to feed my hungry lot!
Lay the cobbles around the top outside edge of the casserole (and one in the middle, if they won’t all fit).

Brush the tops of the cobbles with additional milk.  For a more golden finish you can use beaten egg to glaze instead.

Return to the oven for 15 minutes until golden brown and well risen.  Serve immediately with your favourite choice of veg and no fighting over the cobbles!

Slow Cooked Beef Cobbler

Slow Cooked Beef Cobbler

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off 2010

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18 Responses to Slow cooked Beef Cobbler

  1. Diary of a Tinyholder says:

    Wow, that looks delicious!!

  2. Alison says:

    This sounds and looks delicious and surprisingly simple! We bought a slow cooker over Christmas and are still finding our way with it a bit. Can't wait to try this recipe out – there's nothing like walking through the door after a long day at work to the smell of a slow-cooked casserole. Yum!

  3. Anonymous says:

    Great idea Ruth. Talking about waistlines. I love to bake but am finding that as I do more, the waist is getting thicker. You have obviously been able to be a baking enthusiast and kept your waist, so do you have any advice for those of us just getting into baking, but struggling as far as the eating goes!!!

  4. LaaLaa says:

    Thanks for that. What a fab recipe! Do the cobbles keep though? There are only two of us and I would have to reheat it the following day. Lynda xx

  5. Arline says:

    That looks lovely…think I might have a go at that!x

  6. Gavin says:

    I realised the other day that when glazing I could enrich the milk with the egg left bowl I used to beat the egg in. But then I am probably just being mean!

    Thanks for a great blog and I am enjoying your tips and tricks, not to mention the recipes.

  7. Eponine says:

    My scones always turn out tough, as does mu pastry despite my ice cold hands! Do you think a pastry blender would help? I am hoping to get a food processor for my birthday, so I will definitely be trying pastry in that.

  8. Anonymous says:

    Hi Ruth, I particularly like the sound of this way of cooking the beef. No browning first, just throwing it all in together! Will it still have the same flavour?
    Glo

  9. Crafty Eileen says:

    Mmmmh sounds delicious and looks fantastsic.
    Thanks for sharing it with us.

  10. Anonymous says:

    Love to try this and looks easy. I dont have a mustard powder can I omit this? or use regular mustard? Thanks! :)

  11. Jacqui says:

    how do you use a pastry blender… i've got one and just doesn't seem to work for me.. stupid question I know, but is there a technique??

    thanks

  12. nikkib says:

    Sounds delicious, off to see if I can find any meat in the freezer to defrost.. use my slow cooker all the time, its briliant…

  13. feedingboys says:

    ooh those cobbles look fabulous… my boys would def be fighting over them but that's not going to stop me giving your recipe a try. Perfect fodder for my hungry mob :-)

  14. Janice says:

    Looks lovely and comforting.

  15. Ruth says:

    Jacqui – no real technique for the pastry blender, just add the butter to the flour and then mash away – its much faster than fingertips!

    Glo – with slow cooked beef I find you can get away without browning the meat first – or maybe it's just my lazy girl technique – works for me anyway xx

    No mustard powder then just leave it out, or mix a teaspoon full of normal mustard into the tablespoons of milk before adding.

    Eponine – the trick to not toughening pastry and scones is in light mixing when adding the liquid – resist the urge to overmix it into a dough, I generally stop mixing/kneading whilst the dough is still quite rough, not too smoothed out – that tends to do the trick x

  16. Monkey says:

    This has to be THE BEST recipe ever! I have made this loads and loads since you first published it – it’s a firm favourite in our house and I love making it. It’s so easy. I occasionally put in carrots or make it with chicken – always delicious and always gets great fab comments. Thank you so much Ruth you make my life in the kitchen so easy x

  17. Gilla says:

    I’ve never made a cobbler, but this looks good.

    I’d definitely add more veg – the only way I can get my lot to eat veg is if it’s inside something. Putting it on the plate by itself is just asking for it to be left.

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