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Beef Cobbler When the holidays are over and winter sets in, most of us are ready for simple comfort food, hot and filling. This beef cobbler is just such a dinner -- an economical, slowly cooked casserole with a topping of savory scones. It was usually served with an extra vegetable, such as cabbage, and buttered boiled potatoes. The term "cobbler" refers to any dish, meat or fruit based, topped with scones rather than pastry. Casserole filling:
Heat oven to 300º. Fry the onions and carrots lightly. Toss the beef cubes in the seasoned flour, then add to pan and fry for 5 minutes. Put this mixture in a large casserole dish, adding tomatoes, salt and water. Cover and cook in the center of over for 2-2 1/2 hours. During the last 1/2 hour, turn the oven to 400º and prepare the scones (below). Savory Scone Topping:
Sift flour, baking soda and salt. Rub in fat and add parsley. Mix to a soft dough with milk. Knead lightly on a floured board. Roll out to 1/2 inch thick. Cut into 10 rounds and cut out center of each round with a smaller cutter. Arrange the rings on top of the nearly-cooked casserole. Brush with milk and return to the top of the 400º oven for 20-35 minutes, until scones are well risen and brown. A great meal on a cold winter night. January/February 2005 and February-June 2008 issues of Dragon Tales | |||||||||||||||
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