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Video: Curtis Stone makes savory biscuit-topped cobbler

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    >>> good friend chef curtis stone has good ideas to have delicious ideas to feed the guests coming through your home this time of yea year.

    >> how are you doing my ma'am?

    >> doing well.

    >> just had a birthday.

    >> hudson state fair .

    >> is he aware of who daddy is in the kitchen?

    >> he does like my cooking most of the time.

    >> an honest reviewer.

    >> what we're making here today. all sorts of beautiful winter veggies, carrots and mushrooms going into the pan. what we're going to do is a beef cobbler, a very strange concept i know but it will be like a braised beef in the bottom and we'll make a biscuit topping like you'd make a sweet one and this one cobbler.

    >> go for it.

    >> cobbler.

    >> and so what we're going to do is we're going to start off by browning the meat and some onions which i've chopped here and take it out of pan to give it more space and go ahead, willie, pour oil in there, what you do, what you want to do is get some carmelization on those veggies as well so i've cheated and i've gone ahead and sweated this down so it's just mushrooms and carrots, right, and when you get it to this point, we're going to add a little flour which will help thicken it up, so just a couple of tablespoons of flour, thyme, rosemary or hard herbs would work.

    >> did you say herb?

    >> i've heard that a lot lately. giada says it that way, martha, saying herbs.

    >> in australia we don't drop the "h." otherwise you would say airy and enry.

    >> i'm going with herbs. that's just me being an aussie. you mix in the flour and the herbs, and then i've got a little dijon mustard and throw that in, too, and then you bring the beef and onions back into the pan.

    >> beautiful.

    >> and you whisk that up together and then you add your liquid so there's red wine and a little bit of beef stock . that's it, willly. i like this. looks like you've improved in the kitchen.

    >> grab your spoon and give that a stir. bring it to a boil and then simmer and once it starts to simmer up, you get this beautiful texture and flavor from the meat and pop it into a casserole dish. you canner is of it just like that, but what i've done is made a biscuit topping out of gruyere cheese , a little bit of butter and a few bits and pieces so you turn this into the topping and just get yourself a cutter and go ahead and cut these out and just decorate it.

    >> just decorate.

    >> how do we get from there to there?

    >> you put all this stuff basically into a food processor and turn it into this beautiful topping and pop it in the oven.

    >> smells great.

    >> so it comes out looking like this, delicious and hot, ouch. okay.

    >> that's beautiful.

    >> okay.

    >> wow.

    >> oh, my goodness. that looks gorgeous.

    >> you have these beautiful cheesy biscuits on top.

    >> i know you're going to like this, mr. roker.

    >> wow.

    >> how could you not like that?

    >> and can you make this ahead of time and bring this over to somebody's house.

    >> the great thing about stew is you can actually feed yourself a couple of times

TODAY recipes
updated 12/3/2012 10:25:44 AM ET 2012-12-03T15:25:44

Recipe: Braised beef and mushroom cobbler with white cheddar biscuits

Ingredients
  • Braised beef and mushroom filling
  • 1 3/4 pounds flank steak, cut into 1-inch cubes
  • Kosher salt
  • freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 pound portabella mushrooms, medium diced
  • 3 carrots, cut into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups reduced-sodium beef broth
  • 1/2 cup hearty red wine, such as Shiraz
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely chopped fresh thyme
  • White cheddar biscuits
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ⅔ cup shredded white cheddar cheese (about 2 ounces)
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup heavy cream
  • 2 tablespoons freshly grated Parmesan cheese
Preparation

To make the filling:

Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 tablespoon of the oil, then the steak pieces. Cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside.

Reduce the heat to medium. Add 1 tablespoon of the oil, then the onions and garlic. Cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for 1 minute. Sprinkle in the flour and stir well.

Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. (The beef mixture can be cooled, covered, and refrigerated for 1 day. Reheat to simmering over medium heat.)

Transfer the mixture to a 13 × 9 × 2-inch baking dish and set aside while making the topping. (See cheddar biscuit recipe for further instructions.)

To make the biscuits:

To make the biscuits: Preheat the oven to 400°F. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Using a pastry cutter, cut half of the white cheddar cheese and 4 tablespoons of the butter into the flour mixture until the mixture is crumby with pea-size pieces of butter. (The flour mixture can be refrigerated for up to 8 hours.) 

Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining white cheddar cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing then evenly apart, and press the tops to flatten slightly. Melt the remaining 2 tablespoons butter and brush the tops of the mounds generously with some of the melted butter. Set the remaining butter aside. Bake for 25 minutes, or until the biscuits are dark golden brown on the top and the filling is bubbling.

Remove the pan from the oven. Brush the biscuits with the reserved butter. Let stand for 5 to 10 minutes before serving.

Serving Size

Makes 6 servings

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