Perfect gardening weather at last. Last Sunday was able to get out and spend a day in the veggie and berry patches and do some mowing at last. Invented a new recipe at the same time, well, before I went outside - for the slow cooker of course, so that the food could do its thing and would be ready when we finally came in late in the afternoon. Each time I drove past the open kitchen window on the ride-on, it smelled amazing. Tasted jolly good too I have to say. Slow Cooked Beef and Beer Cobbler 1kg lean diced beef 1 onion, diced 2 carrots, sliced 1 cup beer 1 tablespoon tomato paste 1 tablespoon tomato sauce 3 teaspoons sweet chilli sauce 3 teaspoons chutney 1½ teaspoons salt For the cobbler 1 teaspoon olive oil 100g diced bacon 2 sticks celery, diced 1¾ cup self raising flour ¼ teaspoon salt ½ cup milk ¼ cup beer 90g butter, melted 1 tablespoon chopped parsley Place the beef, onion, carrots, beer, tomato paste, sauces, chutney and salt into a slow cooker (3.5litre to 4.5 litre capacity) and stir to combine. Place lid on cooker and cook for 4 to 5 hours on High or 8 to 10 hours on Low or until the beef is tender. To make the cobbler topping Heat the oil in a small saucepan and sauté the bacon and celery together until the celery is just tender. Cool. Mix together the flour and salt, then mix in the milk, beer and butter (all at once) and then fold in the bacon and celery mixture, along with the parsley. Turn slow cooker to High setting. Drop tablespoonfuls of the cobbler mixture evenly over the top of the simmering meat. Replace lid and cook for 30 minutes until the topping is cooked through.
Posted on: Tue, 03 Sep 2013 03:57:09 +0000
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