Beef & Biscuit Pots

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This dish contains only meat and biscuit.  I use the cheaper cuts of meat - if you cook it right, any meat can be delicious!  For this recipe I always use Stewing Beef, those chunks of beef on the bone.

I make this in my pressure-cooker, it is fast and you get exactly the same results {with this recipe} as when you cook it in the slow-cooker.

If you are going to use your slow-cooker, set it to cook on HIGH for at least 6 hours - the meat must literally fall off the bones. {add more water if needed whilst cooking}

Beef & Biscuit Pots

{this recipe makes 6 - 8 {ramekins} individual servings or one large dish}

MEAT FILLING

2 kg Stewing Beef, fat removed, but keep the bones on the pieces of meat

125g Bacon Bits

1/3 cup Vinegar

1/3 cup Worcestershire Sauce

1 TB Salt

10 Whole Cloves

1 cup Water

Freshly Ground Black Pepper

GRAVY - use your favorite instant brand {I use one packet of Brown Onion which you mix with a cup of Boiling Water}

BISCUIT TOPPING

1 Egg

1/2 cup Milk

1/2 cup Oil

1 1/2 cups Flour

1 TB Baking Powder

Pinch of Salt 

1.) Place ALL the ingredients for the MEAT FILLING in a pressure-cooker {or slow-cooker - see above} - pressure cook 45 - 50 minutes - remove bones from the meat and shred the meat into small pieces - also remove the whole cloves.
2.) Make the instant gravy, but use about 1/4 less Water than the instructions on the packet - you will want a thick gravy - add the gravy to the meat, stir to mix - place in ramekins or an oven dish.
3.) Pre-heat the oven to 200 deg C (400 deg F)
4.) Beat together the Egg, Milk and Oil - add the Flour, Baking Powder and Salt little at a time whilst still beating - when smooth, spoon over the meat filling and bake for 20 - 25 minutes until golden.

Serve with vegetables or salads on the side.

Hope you enjoy this dish as much as we do !

Bye-bye now,

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