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Beef in Guiness cobbler

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Description:
A traditional British stew of chunks of beef cooked in Guiness until tender, with an American twist - the meat is topped with a layer of light scones towards the end of the cooking time.

Submitted by Rach


Date Added:	June 22, 2008	Season:
Category:	Beef	Prep. Method:
Calories:		Dish Type:
Submitted By:	Rach	Cuisine:
Prep. Time:

Ingredients:

2 oz plain flour
1/2 tsp grated nutmeg
1 1/2 lb cubed beef
3 tbsp olive oil
1 oz butter
2 large onions, sliced finely
2 garlic cloves, crushed
1 tsp brown sugar
1 pint Guiness
zest & juice of 1 large orange
1 bay leaf
salt & pepper

For the scone topping:

8 oz self-raising flour
pinch of salt
2 oz butter
7 tbsp milk

Directions:

Sift the flour into a shallow dish & stir in the nutmeg & plenty of seasoning. Coat the meat in the flour.
Heat half the oil & half the butter in a flame-proof casserole. Add half the meat & fry for 2-3 minutes until evenly browned. Transfer to a plate, add the remaining oil & butter to the casserole & brown the remaining meat. Transfer to the plate.
Put the onions & garlic in the casserole & fry gently for 5 minutes, stirring constantly.
Add the sugar to the casserole & cook over a moderate heat for a further minute, stirring constantly, until the sugar caramelises.
Return the beef to the casserole & pour the Guiness over the top. Add the orange juice & zest & bay leaf & bring to the boil.
Cover & cook at Gas 4/ 180C for 1 hour, stirring occasionally, adding a little water if the liquid becomes too thick.
To make scone topping: sift the flour & salt into a bowl & rub in the butter until the mixture resembles fine breadcrumbs (or use a food processor). Add enough milk to form a soft dough. Knead on a lightly floured surface & roll out to 1cm thick. Cut out 12 scones using a 5cm cutter.
After 1 hr cooking time remove the meat for the oven, take off the lid & arrange the scones in an overlapping circle around the edge of the dish.
Return the dish, uncovered, to the oven & cook for a further 30 minutes or until the scones are well risen & golden brown.

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Added On: June 22, 2008

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