Stewed meat is not in vain belongs to the category of important strategic reserves. Factory-made stew can be stored for years without spoiling. Stew, cooked at home, cannot boast of such a long shelf life, at home it is difficult to create the necessary sterile conditions for this. But it will be delicious, that's for sure.
It is necessary
-
- 3-4 kg pork
- 3-4 kg. beef
- 2 p. water
- 3 tbsp salt
- spice
Instructions
Step 1
Pork for stew should be quite fatty. To reduce the cost of the final product, you can take a pork head, there is enough fat and meat in it. You will just remove about 4 kg of pulp from one head. It is also not necessary to take the most selected beef, take ordinary boneless meat, you can even with veins.
Step 2
Cut the meat into 2–3 cm pieces, smaller lard - 1 cm. Put everything in a saucepan, add water and put on high heat. Do not miss the moment of boiling in order to remove the formed foam from the surface immediately before it. As soon as the contents of the pan boil, reduce the heat to low, simmer the meat for about 3-4 hours. Half an hour before cooking, add salt and spices to the pan - bay leaf, black peppercorns, allspice.
Step 3
Prepare jars for rolling stew, it is better to take small ones of 500-800 ml. Spread the meat together with the broth in jars, cover each of them with an iron lid, sterilize the stew in boiling water for 20-30 minutes.
Step 4
To sterilize, take a large pan with a wide bottom, lay a towel folded in several layers on its bottom, put jars of meat in the pan and fill the space between them with hot water so that it covers them up to the shoulders.
Step 5
The fire under the pan should not be very large, it is enough if the water is always on the verge of boiling. Remove sterile jars from the water with tongs by the neck, close with a seaming machine and wrap them in a blanket so that the stew cools slowly. Banks can be sent for storage in a day.
