our recipes

Our recipe collection, as it develops, is based on our Ruby Red Devon Beef and local ingredients from our suppliers and other outlets.

We are happy to provide links to our recipe ingredient suppliers so that you can check out their product ranges available from our store.

Seasonal vegetables are used where possible - available locally from our farm shop.

the recipes

We were featured in the Eat Local section of the Cheddar Valley Gazette in January, along with this recipe from our site. Read the whole feature here: Get Yourself a Beef Box

Red Devon Beef In Ale Cobbler

This old favourite has been given an interesting twist with the use of Rose Farm Marinade and spices.

Ingredients

0.480g (1lb pack) Little Moorland Beef Stewing Steak
for the marinade
200 ml approx any dark ale
2 teaspoons Rose Farm Sun dried Tomato dressing/Marinade
2 teaspoons Organic Balsamic vinegar

other ingredients
3 onions – chopped
2 sticks celery chopped
1 teaspoon ground cumin
2 organic beef stock cubes
For the cobbler topping
150 g Burcott Mill organic stone ground flour – extra fine
40 g olive oil – extra virgin preferably Italian
4 tablespoons plain yogurt – low or zero fat
2 tablespoons parsley chopped – preferably fresh
2 teaspoons Fajita spice blend (optional, or substitute a tablespoon of Worcestershire sauce)
2 or more bay leaves
black pepper to taste
salt (if required) to taste

Trim and dice the Beef Stewing Steak and place in bowl. Add the sun dried marinade to the beer (200 ml) and mix and then add all the beer, or sufficient to cover the meat, and leave refrigerated for minimum 4 hours or preferably overnight,
Chop the onions and cook in olive oil until soft and slightly browned. Place the cooked onions in an ovenproof dish and add the beef and the marinade. Add the chopped celery, ground cumin, bay leaves, any other seasoning and the stock cubes and mix thoroughly. Bring to the boil dissolving the stock cubes. Place in a low oven to cook slowly for 4 - 6 hours.
Prepare the cobbler topping:
Mix the flour, baking powder and chopped parsley. Add the olive oil and the yogurt and mix to a soft dough, add additional yogurt if required. Press-out or roll to a thickness of about 1cm or ½ in. Using a scone ring cutter stamp out rounds.
20 minutes before serving add the chopped mushrooms and any remaining of the 200 ml beer, if not all used in the marinade. Place the cobbler rounds on top of the beef, brush with milk and place a moderate oven and bake until the cobbler topping rounds are risen and golden.