The Dish - Orlando Sentinel: Scott McKenzie & the Morning Mix recipe of the week: Beef in Ale

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Scott McKenzie & the Morning Mix recipe of the week: Beef in Ale Jan 30th 2013, 08:00 Beef in Ale with Cheese Cobbler The more the merrier in the Orlando Sentinel test kitchen! That's why we have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week. Today’s recipe is Beef in Ale with Cheese Cobbler. This beef casserole, made with Irish ale, is a lighter version of the traditional dish known as beef and Guinness. The casserole can be prepared in advance and left at room temperature with the cobbler added just before baking. It's a great Super Bowl Sunday supper. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com. Beef in Ale with Cheese Cobbler Serves 6 Casserole 2 tablespoons all-purpose flour Salt and freshly ground black pepper to taste 1 1/2 pounds beef chuck or round, cut into cubes 2 tablespoons olive oil 1 medium onion, peeled and diced 1 clove garlic, minced 2 carrots, peeled and diced 3 stalks celery, diced One 12-ounce bottle Irish ale, such as Killian's or Smithwick's Cobbler: 2 cups self-rising flour 1/2 teaspoon dry mustard Salt and freshly ground black pepper to taste 3 tablespoons cold, unsalted butter 1 cup shredded Kerrygold Dubliner cheese 1/2 teaspoon Tabasco sauce 1/2-2/3 cups water 1 tablespoon milk for brushing tops 1. To make the casserole, in a large re-sealable plastic bag, combine the flour, salt, and pepper. Dredge the beef in the flour mixture and set aside. 2. In a large ovenproof skillet heat the oil over medium heat. 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. Uncover and cook for 15-20 minutes longer, or until the meat and vegetables are tender and the sauce starts to thicken. Remove from the heat. 3. To make the cobbler, preheat the oven to 350F. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4-5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8-10 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 7-8 rounds; reroll and cut out more rounds to make 12. 4. Arrange on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. 5. Bake for 30-35 minutes, or until the cobbler is golden and the mixture is bubbling. Remove from the oven and serve immediately. Recipe note: Kerrygold products are sold at Publix and most large supermarkets. SOURCE: Kerrygold Scott McKenzie leads the morning crew at Mix 105.1.

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