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  Irish Meat Dishes  
   
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Meat cobbler
  • 1lb/500g shin of beef

  • 1 large onion

  • 1 large carrot

  • 4oz/100g tinned red kidney

  • beans

  • 1 pint/ml beef stock 

  • salt and pepper

  • 8oz/225g Cream flour

  • 3  teaspoons baking powder

  • 1oz/25g Irish butter

  • 1 teaspoon mixed dried herbs

  • 1/4 pint/125ml milk

Cut the beef into 1in/2.5cm cubes and put it in a deep casserole. 
Peel and slice the onion and carrot. Rinse the kidney beans in a sieve and add them to the beef. Pour on the beef stock, season with salt and pepper and cover the casserole.
 Cook in a moderate oven(325F/160C gas mark3) for 2 1/2 hours.
 Sift the flour and baking powder into a bowl. Rub in the margarine, stir in the herbs and mix to a soft dough with the milk. Roll out on a floured board and cut into rounds. 
Arrange on the casserole overlapping the scones around the edge and bake them in a hot oven (450F/230C gas mark 8) for about 8 minutes or until they are golden and rise. serve with 3oz/75g of any green vegetable.

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