Beef in Ale with Cheese Cobbler

Courtesy of the Irish Dairy Board

Ingredients:

CASSEROLE
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
1 1/2 pounds beef chuck or round, cut into cubes
2 tablespoons olive oil
1 medium onion, peeled and diced
1 clove garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
One 12-ounce bottle Irish ale, such as Killlian’s or Smithwick’s

COBBLER
2 cups Odlums self-rising flour
1/2 teaspoon dry mustard
Salt and freshly ground black pepper to taste
3 tablespoons cold, Irish butter
1 cup shredded Cheddar cheese
1/2 teaspoon Tabasco sauce
1/2-2/3 cups water
1 tablespoon milk for brushing tops

Method:

To make the casserole:

1. In a large re-sealable plastic bag, combine the flour, salt, and pepper. Dredge the beef in the flour mixture and set aside.
2. In a large ovenproof skillet or 12-inch braiser heat the oil over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, or until soft but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat.
3. Stir in the ale, stock or broth, tomato purée, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
4. Uncover and cook for 15-20 minutes longer, or until the meat and vegetables are tender and the sauce starts to thicken. Remove from the heat.

To make the cobbler:

5. Preheat the oven to 350º F. Sift the flour and mustard into a food processor. Season with salt and pepper.
6. Add the butter, and pulse 4-5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8-10 seconds, or until a soft dough forms. Add more water, if necessary.
7. Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out 7-8 rounds; reroll and cut out more rounds to make 12. 8. Arrange on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk.

Bake for 30-35 minutes, or until the cobbler is golden and the mixture is bubbling. Remove from the oven and serve immediately.

Serves 6.

Recipe by Margaret Johnson, Irish food expert and cookbook author

Dinner