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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tbsp flour
Salt and freshly ground pepper
1 1/2 lbs beef brisket, cut into 1/2-inch-wide strips
2 tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
2 cups Irish ale
2 cups homemade beef stock or canned low-sodium beef broth
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 sprig fresh thyme
Topping
2 cups self-rising flour
1/2 tsp dry mustard
Salt and freshly ground pepper
3 tbsp cold unsalted butter
1 cup (4 oz) shredded cheddar
1/2 tsp Tabasco sauce
1/2 to 2/3 cup water
1 tbsp milk
In a large bowl or resealable plastic bag, combine the flour and salt and pepper to taste, Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quatt casserole dish,
In a large skillet over medium heat, heat the oil. 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 minutes, or until browned on all sides.
Add the carrots and celery and stir to coat. Stir in the ale, stock or broth, tomato puree, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
Preheat the oven to 350.
Topping: Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary.
Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk.
Bake for 30 to 3 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately. Serves 4 to 6 as a main course
BRISKET IN ALE WITH CHEESE COBBLER
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tbsp flour
Salt and freshly ground pepper
1 1/2 lbs beef brisket, cut into 1/2-inch-wide strips
2 tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
2 cups Irish ale
2 cups homemade beef stock or canned low-sodium beef broth
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 sprig fresh thyme
Topping
2 cups self-rising flour
1/2 tsp dry mustard
Salt and freshly ground pepper
3 tbsp cold unsalted butter
1 cup (4 oz) shredded cheddar
1/2 tsp Tabasco sauce
1/2 to 2/3 cup water
1 tbsp milk
In a large bowl or resealable plastic bag, combine the flour and salt and pepper to taste, Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quatt casserole dish,
In a large skillet over medium heat, heat the oil. 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 minutes, or until browned on all sides.
Add the carrots and celery and stir to coat. Stir in the ale, stock or broth, tomato puree, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
Preheat the oven to 350.
Topping: Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary.
Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk.
Bake for 30 to 3 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately. Serves 4 to 6 as a main course
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.