“Torello Farm” Grass Fed Beef Cobbler

1 Brown Onion

2 Carrots

2 Stick Celery

1 Sprig Rosemary

2 Parley Stalks

10 Each Black Peppercorns

800g “Torello Farm” Beef Shin (Gravy Beef) – Diced

250g Devilbend “The Blacksmith” – Irish Nitro Stout

15g Salt

1 Tin (400g)Diced Tomatos

300g White Chicken Stock

5 Pcs Dried Mushrooms

Vegetable Oil

1Each Medium Size Potato (to thicken the sauce)

Gruyere Scones

241g Plain Flour

3g Salt

10g Sugar

14g BP

60g Butter (Cold and Diced)

115g Grated Gruyere Cheese – Plus extra for sprinkling over the scones

15g Parsley (Chopped)

200g Cream

20g Fermented Spent Grain (Optional)

  • Start by marinating the beef, cut the vegetables into medium size dice

  • Mix the diced vegetables, beef, black pepper, salt, herbs and stout. Allow to marinate for at least 4 hours, ideally overnight.

  • Pre Heat the oven to 130 C

  • Remove the beef from the marinate, place the vegetable on a colander and drain well, keep the liquid from the marinade for later use.

  • Heat a casserole over high heat, pour a small amount of vegetable oil and brown the beef on all sides. Remove from the casserole once well browned, keep aside.

  • Add a little more oil to the casserole and add the vegetables, allow to brown well before deglazing the pan with the reserved marinate, cook for a couple of minutes.

  • Add the tinned tomatoes, chicken stock and browned beef, bring to a simmer and cook in a pre heated over for 3 to 4 hours until very tender.

  • Remove casserole from the oven and allow to cool for about 30 before straining.

  • Remove the meat pieces from the vegetables and keep aside.

  • Strain the cooking liquid though a fine strainer, discard the vegetables.

  • Place the liquid into a sauce pan and bring to a simmer, skim any impurities that rise to the top.

  • Grate the potato and stir into the simmering sauce, it will thicken. Cook for 10 minutes or until the desired consistency is achieved, strain into a clean baking dish or shallow pan and stir in the reserved beef pieces, season to taste.

  • Increase the oven temperature to 170 C

  • Mix dry ingredients together and sift

  • Rub butter in, until crumbly, its fine to leave some bits of butter not fully incorporated

  • Mix in the parsley and cheese, mix well

  • Pour in the cream and mix until it forms a dough, if the mixture seems a bit dry and more cream until it comes together

  • Put onto a well floured bench and form a flat disk, about 4 cm high

  • Cut into rounds using a cookie cutter, place over the pie mix, glaze with some cream, sprinkle extra grated cheese and bake for about 20 -25 min.