Beef In Ale With Cheese Cobbler Recipes

BEEF IN ALE WITH CHEESE COBBLER

Steps:

• To make the casserole: In a large bowl or resealable plastic bag, combine the flour, salt, and pepper. Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quart 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 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. 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, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
• To make the cobbler: Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 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 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately.

BEEF IN ALE WITH CHEESE COBBLER

Steps:

• 1. To make the casserole, 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 (12-inch/30-cm) ovenproof skillet 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. 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. 3. 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 (remove thyme stems if they are bare and float to the top of beef mixture.) 4. Preheat the oven to 350 F (180 C). 5. Meanwhile, to make the cobbler, sift the flour, baking powder, salt and mustard into a food processor. Season with pepper. Chop the butter into small pieces and add, pulsing until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and ½ cup (125 mL) water. Process for 8-10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to ½-inch (1.5-cm) thickness. With a 3-inch (7.5-cm) round cookie cutter, cut out 7-8 rounds; reroll and cut out more rounds to make 12. Arrange on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. 6. Bake for 30-35 minutes, or until the cobbler is golden and the mixture is bubbling. Remove from the oven and serve immediately.

BEEF IN BEER IN THE SLOW COOKER

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

FIESTA BEEF & CHEESE SKILLET COBBLER

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro., In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture., Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

ALE-GLAZED BEEF FILLET WITH A CRISPY ONION CRUST

Steps:

• To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
• Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins - the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
• Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
• To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.

MOM'S BEEF AND BEER

Steps:

• Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
• Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
• Bring to a boil, then simmer over low heat for 1 1/2 hours.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9-by-13-inch glass baking dish.
• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• Add the strawberries, arranging in a single layer as much as possible.
• Sprinkle cream cheese pieces and optional walnuts over strawberries.
• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.).
• Serve hot out of the oven with choice of topping, if desired.