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Beef, Carrot & Horseradish Cobbler

Beef, Carrot & Horseradish Cobbler
Slow-cooked beef and carrots in a rich savoury gravy topped with golden horseradish cobbler dumplings.
Prep Time 20 mins
Cook Time 120 mins
Total Time 2 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: medium
Servings: 4
Description

Slow-cooked beef and carrots in a rich savoury gravy topped with golden horseradish cobbler dumplings.

Ingredients
    Beef filling
  • 700g braising steak, cut into chunks
  • 2 tbsp plain flour
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 3 carrots, cut into chunks
  • 2 celery sticks, sliced
  • 2 tbsp tomato puree
  • 500ml beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and black pepper
    • Horseradish cobbler
  • 225g self-raising flour
  • 60g cold butter, cubed
  • 1 tbsp prepared horseradish sauce
  • 120ml milk
  • 1 tbsp chopped parsley
Instructions
  1. 1
    Heat the oven to 170°C fan.
  2. 2
    Season the beef, toss with the flour and brown in the oil in batches.
  3. 3
    Cook the onion, carrots and celery for 5 minutes. Stir in the tomato puree.
  4. 4
    Return the beef, add the stock, Worcestershire sauce and thyme, cover and cook for 75 minutes.
  5. 5
    For the cobbler topping, rub the butter into the flour, then stir in the horseradish and parsley. Add the milk to make a soft dough.
  6. 6
    Divide into 6-8 rough dumplings and arrange over the casserole.
  7. 7
    Increase the oven to 190°C fan and bake uncovered for 25-30 minutes until the cobblers are risen and golden.
Note
The beef filling can be made a day ahead; add the cobbler topping just before the final bake.
Keywords: beef cobbler, horseradish dumplings, beef casserole
Read it online: https://thatrecipesite.com/recipe/beef-carrot-horseradish-cobbler/
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