2kgStewing Beefmost fat removed, bones on ( 4.5 pounds )
125gBacon Bits4 oz
⅓cupVinegar
⅓cupWorcestershire Sauce
1TBSalt
10Whole Cloves
1cupWater
Black Pepperto taste
⅔cupGravythick (Homemade or store-bought)
BISCUIT TOPPING:
1Egg
½cupMilk
½cupVegetable Oil
1 ½cupsFlour
1TBBaking Powder
⅛tSalt
Instructions
Place ALL the ingredients for the MEAT in a pressure-cooker (or slow-cooker – see post) – pressure cook 45 – 50 minutes – remove bones from the meat and shred the meat – also remove the whole cloves
Stir the Gravy into the meat – spoon into 8 ramekins (or one large pie dish)
Pre-heat the oven to 200 deg C (400 deg F)
BISCUIT TOPPING: 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 and bake 20 – 25 minutes until golden
Nutrition Facts
Biscuit Topped Beef Pots
Serving Size
1 Small Ramekin
Amount per Serving
Calories
350
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
17
g
Cholesterol
35
mg
12
%
Sodium
1499
mg
65
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.