Best 2 Beef Cobbler James Martin Recipes
Dig into the hearty and comforting goodness of Beef Cobbler, a classic British dish that combines succulent beef, flavorful vegetables, and a golden, buttery crust. This enticing dish, often associated with James Martin, a renowned British chef, is a perfect blend of savory flavors and textures. Our collection of recipes offers a delightful variety of Beef Cobbler options, each with its unique twist. From the traditional Beef and Ale Cobbler, brimming with the richness of beef and the malty notes of ale, to the indulgent Beef and Red Wine Cobbler, bursting with the deep flavors of red wine and tender beef, our recipes cater to diverse palates. For those seeking a healthier option, the Lean Beef Cobbler provides a satisfying meal without compromising on taste. Vegetarians can relish the hearty flavors of the Vegetarian Cobbler, featuring a medley of vegetables enveloped in a flaky crust. And for a taste of the sea, the Fish Cobbler offers a delightful combination of flaky fish and a savory sauce, topped with a golden crust. With our comprehensive guide to Beef Cobbler recipes, you'll embark on a culinary journey that promises to tantalize your taste buds and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF COBBLER WITH CHEDDAR AND ROSEMARY SCONES
Enjoy the rich taste of tender beef stewed in red wine with a cheese scone topping.
Provided by Paul Hollywood
Categories Main course
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.
MINCED BEEF COBBLER
A hearty yet healthy dish that's perfect for a rainy evening, and it's low-fat too
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
- Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
Nutrition Facts : Calories 349 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
Tips:
- Use high-quality beef: Opt for a tender cut of beef, such as chuck roast or brisket, to ensure a flavorful and juicy cobbler.
- Brown the beef thoroughly: Searing the beef over high heat creates a rich, caramelized crust that adds depth of flavor to the dish.
- Use a variety of vegetables: Incorporate a mix of colorful and flavorful vegetables, such as carrots, celery, onions, and mushrooms, to add texture and nutrition to the cobbler.
- Simmer the beef slowly: Allow the beef and vegetables to simmer gently for at least 1 hour, or until the beef is fall-apart tender.
- Use a flavorful sauce: Choose a sauce that complements the beef and vegetables, such as a rich gravy, a tangy barbecue sauce, or a savory tomato-based sauce.
- Top with a flaky biscuit or puff pastry crust: The crust adds a golden brown, crispy layer to the cobbler and helps to seal in the delicious flavors.
- Bake until golden brown: Bake the cobbler in a preheated oven until the crust is golden brown and the filling is bubbling.
Conclusion:
Beef cobbler is a hearty and flavorful dish that combines tender beef, savory vegetables, and a flaky crust. With its ease of preparation and the versatility of ingredients, this dish is a perfect choice for a comforting and satisfying meal. Whether you prefer a classic beef stew filling or a more creative combination of flavors, the possibilities are endless. So gather your ingredients, preheat your oven, and indulge in the deliciousness of beef cobbler.
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