Editorial sample recipeBritishintermediatehalalnut-free

British Braised Beef And Cheddar Cobbler

Name: British Braised Beef And Cheddar Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g Beef chuck, cut into 2cm cubes; 2 medium Carrots, peeled and sliced; 2 medium Parsnips, peeled and sliced; 1 large Yellow onion, diced; 500 ml Halal beef broth; 2 tbsp Tomato paste; 200 g All-purpose flour, divided into 15g and 185g; 60 g Unsalted butter, cold and cubed; 2 tsp Baking powder; 75 g Sharp cheddar cheese, grated

A comforting British classic featuring tender beef and root vegetables braised in rich savory broth, topped with golden fluffy cheddar scones.

Prep: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

Cobbler Steaming

Cooking savory biscuit dough directly on top of a bubbling stew in a covered pot so it steams into fluffy dumplings.

Instructions

Step 1: Heat 1 tablespoon of oil in a heavy oven-safe Dutch oven over high heat and sear beef cubes until browned, about 6 minutes, then set aside.

Step 2: Add diced onion, carrots, and parsnips to the pot and cook over medium heat for 5 minutes until softened.

Step 3: Stir in tomato paste and 15g flour, cook for 1 minute, then pour in halal beef broth and return beef with its juices.

Step 4: Cover and simmer over low heat for 25 minutes until beef is tender and sauce thickens slightly.

Step 5: Whisk remaining flour and baking powder in a bowl, rub in cold butter until crumbly, then mix in grated cheddar and 60ml cold water to form soft dough rounds.

Step 6: Arrange dough rounds over the simmering stew, cover tightly, and cook over medium-low heat for 15 minutes until biscuits are cooked through and fluffy.

Cooking tips

Keep the butter ice-cold when making biscuit dough to achieve light, tender cobbler rounds.
Preheat your serving bowls to keep the hot braise warm at table.
Original home-cooking adaptation inspired by British; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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