Canned stew for the winter is a popular and tasty meat that goes well with any side dish. Very often, enterprising hostesses add it to soups, borscht, porridge, pasta and potatoes. And not in vain, because with such meat the dish turns out to be much tastier and more tender.
It is necessary
- • 1 kg of pork or beef;
- • 400 ml of sunflower oil;
- • 1 tablespoon each and black pepper;
- • 1 onion-turnip;
- • 3-4 cloves of garlic;
- • 2 bay leaves;
- • table vinegar.
Instructions
Step 1
Rinse the meat under running water, cut into cubes, put in any bowl, season with salt and pepper, mix thoroughly.
Step 2
Break bay leaves into 3-4 parts with your hands, put them on top of the meat and mix again. Peel the onion, wash, cut into small cubes, add the onion to the meat. Pour vinegar there. Mix everything again, then tighten with cling film and send to the refrigerator for 6-12 hours. During this time, the meat is saturated with the aroma and taste of spices, and is also marinated well.
Step 3
After this time, remove the marinated meat from the refrigerator, pour into a baking dish, smooth and pour oil so that it is completely covered with it.
Step 4
Then cover the meat with edible paper so that the paper lies directly on the meat, and its edges are bumpers on the form. Cover the form with foil on top of the paper, send to the oven. Simmer the contents of the form for 45 minutes at a temperature of 130 degrees.
Step 5
Peel and cut each garlic clove in half. After 45 minutes, add garlic to the mold, cover everything again with paper and foil, send to the oven and continue simmering for 2-2.5 hours.
Step 6
Remove the finished stew from the oven, unpack and cool completely. Then take out the bay leaves and discard, and disassemble the meat into fibers. Heat the stew, put on a plate and serve.
