Beef in Ale With Cheese Cobbler

From The Irish Spirit

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• Casserole

• 2  tablespoons all-purpose flour
•  salt & freshly ground black pepper
• 1 1⁄2 lbs beef brisket, cut into 1/2-inch wide strips
• 2  tablespoons olive oil
• 1  medium onion, peeled and diced
• 1  garlic clove, minced
• 2  carrots, peeled and diced
• 3  stalks celery, diced
• 2  cups  premium ale
• 2  cups  homemade beef stock or 2  cups  canned low sodium beef broth
• 1  tablespoon tomato puree
• 1  tablespoon Worcestershire sauce
• 1  sprig fresh thyme

• Cobbler

• 2  cups self-rising flour
• 1⁄2 teaspoon dry mustard
•  salt & freshly ground black pepper
• 3  tablespoons  cold unsalted butter
• 1  cup  shredded cheddar cheese
• 1⁄2 teaspoon Tabasco sauce
• 1⁄2-2⁄3 cup water
• 1  tablespoon milk, for brushing tops

Directions

1. 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.
2. 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.
3. 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.