Beef, ale and horseradish cobbler
Slow braised, melt-in-the-mouth, rare-breed beef with local ale topped with horseradish scones that are light and soft in the centre, this wholesome winter warmer is perfect for re-fuelling after exploring the great outdoors.
- 30ml (2tbsp) vegetable oil
- 300g (11oz) onion
- 100g (4oz) celery
- 1tsp nutmeg
- 600g (1lb 5oz) stewing steak, diced
- 100g (4oz) butternut squash, peeled and chopped
- 150g (6oz) mushrooms, roughly chopped
- 2 beef stock cubes
- 250ml (10fl oz) ale
- 200g (8oz) chopped tomatoes
- 30g (2tbsp) cornflour
- 10g (1tbsp) parsley, chopped (to garnish)
- 250g (9oz) self-raising flour
- 70g (3oz) butter
- pinch of salt and pepper
- 30g (2 tbsp) horseradish sauce or 10g (¼oz) fresh horseradish, grated
- 1 egg
- splash of milk to bind
- Heat the oil in a large stock pot over a medium heat. Add the onion and celery and sauté gently for around five minutes until soft. Add the nutmeg and stir well.
- Add the steak to the onion and stir well, sautéing until the meat is coloured on all sides.
- Add the butternut squash and mushrooms and stir well; continue to sauté gently.
- Crumble in the stock cubes and pour in the ale. Add the tomatoes and enough water to cover the meat. Bring to the boil, then reduce to a simmer. Give the stew a good stir and simmer, covered, for one and a half hours or until the meat is tender.
- Dissolve the cornflour in a little cold water and pour into the stew, stirring until you have a thick sauce. Season and spoon into your dish.
- Preheat the oven to 190°C.
- Place the flour in a mixing bowl and add the butter, salt and pepper. Rub the fat into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre and add the horseradish and the egg. Mix together and add a little milk until you have a soft, pliable dough.
- Tip the dough onto a floured worktop and gently press it down to flatten it. Use a 30mm cutter to cut out 12 scones.
- Arrange the scones on top of the stew, leaving enough room for them to rise. Brush the tops with the remaining milk.
- Put into the oven and bake for around 15 minutes, or until risen and golden.
- Garnish with parsley and serve.