BEEF COBBLER WITH CHEDDAR AND ROSEMARY SCONES RECIPE - BBC ...
Enjoy the rich taste of tender beef stewed in red wine with a cheese scone topping.
Provided by Paul Hollywood
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 22
Steps:
- To make the stew, preheat the oven to 180C/350F/Gas 4.
- Season the flour with salt and pepper. Toss the steak in the four so each piece is coated.
- Heat half the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.
- Heat the remaining oil in the same pan and fry the onion, carrots, celery and leek until just coloured. Stir in the tomato purée and cook for another two minutes.
- Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, bay leaf and return the beef to the pan.
- Cover with a lid and cook in the oven for 1½ hours in the preheated oven (alternatively cook on the hob over a very low heat for 1½ hours).
- Meanwhile, make the cobbler topping. Mix the flours in a bowl. Add the salt, chopped rosemary and 100g/3½oz of the cheese. Slowly add the milk and bring the mixture together. You may not need all of the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.
- Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out eight scone-sized circles. Brush the tops of the scones with beaten egg and sprinkle over the remaining cheese.
- Remove the stew from the oven and place the scones on top of the stew. Increase the oven temperature to 220C/425F/Gas 7. Return the stew to the oven and bake, uncovered, for 20-25 minutes until the scones are golden-brown. Serve with a sprinkle of chopped parsley.
BEEF COBBLER WITH CHEDDAR AND ROSEMARY SCONES RECIPE - BBC ...
Enjoy the rich taste of tender beef stewed in red wine with a cheese scone topping.
Provided by Paul Hollywood
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 22
Steps:
- To make the stew, preheat the oven to 180C/350F/Gas 4.
- Season the flour with salt and pepper. Toss the steak in the four so each piece is coated.
- Heat half the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.
- Heat the remaining oil in the same pan and fry the onion, carrots, celery and leek until just coloured. Stir in the tomato purée and cook for another two minutes.
- Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, bay leaf and return the beef to the pan.
- Cover with a lid and cook in the oven for 1½ hours in the preheated oven (alternatively cook on the hob over a very low heat for 1½ hours).
- Meanwhile, make the cobbler topping. Mix the flours in a bowl. Add the salt, chopped rosemary and 100g/3½oz of the cheese. Slowly add the milk and bring the mixture together. You may not need all of the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.
- Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out eight scone-sized circles. Brush the tops of the scones with beaten egg and sprinkle over the remaining cheese.
- Remove the stew from the oven and place the scones on top of the stew. Increase the oven temperature to 220C/425F/Gas 7. Return the stew to the oven and bake, uncovered, for 20-25 minutes until the scones are golden-brown. Serve with a sprinkle of chopped parsley.
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Jul 23, 2021 · Blade steak, sometimes called top blade, is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle.The chuck primal cut can be divided into two sections: the chuck roll and the chuck shoulder clod.Butchers used to simply slice across the chuck shoulder clod to make chuck …
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The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. Brisket, primarily used for barbecue, corned beef …
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Aug 20, 2020 · Denver Steak is a newer chuck steak that ranks as the 4th most tender cut of beef. This affordable steak dinner is easy to make, whether you’re grilling, pan-searing or baking in the oven! When it comes to hidden gems for steak, it’s hard to beat a Denver cut steak or a flat iron steak .
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Fat – it is important to have a layer of fat or marbling (small white lines), as this gives the meat a much better flavour and offers increased tenderness.; Chuck & blade - this cut is often sold as braising steak, a little tenderer than stewing steak, and can be ideally used in casseroles, stews and for braising. Blade steak is also sometimes known as “flatiron steak…
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From foodfirefriends.com
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Enjoy a full list of all the smoking recipes that this site has to offer. If you have specific requests or questions regarding a recipe you can use the ... Traeger Smoked Top Sirloin Steak Traeger Smoked Beef Ribeye Steak ... Traeger Smoked BBQ Pork Rib Tips Traeger Double Smoked Ham Traeger Smoked Pulled Pork Nachos Traeger Smoked Beef Chuck …
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From nationalbeefassociation.com
From nationalbeefassociation.com
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