Beef cobbler with cheddar and leek dumplings and Welsh rarebit filling
A deep, slow-braised beef brisket stew topped with fluffy cheddar and leek dumplings filled with molten Welsh rarebit – comforting, indulgent, and perfectly British
Author: Zen Group
Serves: 4-6
Ingredients
- For the beef cobbler base:
- 1kg beef brisket, diced
- 500ml red wine
- 500ml beef stock
- 2tbsp plain flour
- 1 white onion, diced
- 3 large carrots, cut into large chunks
- 1 stick celery, sliced
- 2tbsp tomato purée
- 2tbsp tarragon, chopped
- 3 bay leaves
- Salt
- Freshly ground black pepper
- For the Welsh rarebit filling:
- 20g butter
- 20g plain flour
- 75ml milk (approx.)
- 350g mature cheddar cheese, grated
- 2 whole eggs
- 2 egg yolks
- 1tbsp English mustard
- 1tsp tabasco sauce
- For the cheddar and leek dumplings:
- 30g butter
- 1 sprig fresh thyme
- 1 garlic clove, crushed
- 80g leeks, finely sliced
- 150g self-raising flour
- 100g beef suet
- 80g grated cheddar cheese
- Pinch of salt
- Freshly ground black pepper
- 3tbsp cold water (plus extra if needed)
Method
- Start with the beef cobbler base. Place the diced beef in a large bowl with the red wine and beef stock. Leave to soak for 1 hour to tenderise and infuse.
- Remove the beef from the marinade – reserving the liquid. Pat dry and toss with plain flour. Heat a flameproof casserole dish over a medium-high heat and brown the beef in batches. Remove and set aside.
- In the same pan, add the onion, carrots and celery. Sauté for 5 mins until softened and lightly golden.
- Return the beef and any resting juices to the pan. Stir in the tomato purée, tarragon and bay leaves. Season with salt and pepper. Pour in the reserved red wine and beef stock.
- Cover and cook in a preheated oven at 200C/Gas 6 for 2-2½ hours – or until the beef is tender and the sauce has reduced to a rich, thick gravy.
- For the Welsh rarebit, melt the butter in a medium saucepan over gentle heat. Add the flour and cook for 1-2 mins, stirring continuously, to form a roux. Gradually whisk in the milk until smooth and thickened. Add the grated cheddar and stir until melted and silky.
- Remove the pan from the heat, then whisk in the eggs, egg yolks, mustard and tabasco until glossy and smooth. Allow the mixture to cool slightly before shaping small spoonfuls to use as filling for the dumplings.
- For the dumplings, start by cooking the leeks. In a small pan, melt the butter with thyme and garlic. Add the leeks and cook gently until soft and fragrant. Remove from the heat and allow to cool slightly.
- Next comes the dough. In a mixing bowl, combine the flour, suet and cheddar cheese, and season. Stir through the cooled leeks. Add water gradually until a soft dough forms.
- To make the dumplings, take a small ball of chilled rarebit filling. Flatten a piece of dumpling dough in your hand, place the rarebit in the centre, and wrap the dough around it to seal completely. Ensure no gaps remain so the rarebit doesn’t leak out during baking.
- When the beef cobbler is nearly ready, remove the casserole from the oven. Arrange the dumplings on top of the stew, then return to the oven at 160C/Gas 3 for 20 mins, until the dumplings are puffed, golden, and slightly crisp on top.
- Serve directly from the casserole dish with a drizzle of the beef gravy.
