Homemade stew is a unique product that can be prepared from any type of meat and added to cutlets, casseroles, soups, etc. The stewed meat is a finished product, so it is added at the very end to a variety of dishes. Stew can be stored for years, while its nutritional value does not decrease.
It is necessary
- For cooking beef stew:
- - 1 kg of beef;
- - black pepper;
- - onions - 2 pcs.;
- - carrots - 1 pc.;
- - parsley;
- - Bay leaf;
- - salt;
- - water;
- - pan;
- - cans, lids.
- For cooking pork stew:
- - 500 g of pork;
- - 300 g of white bacon;
- - Bay leaf;
- - salt, pepper (to taste);
- - water;
- - cans, lids;
- - oven, brazier.
Instructions
Step 1
To cook stew, purchase beef in large chunks, chopped meat is also suitable. Keep in mind that it is not advisable to purchase frozen meat. In order for the stew to be stored longer, the finished meat must be poured with fat on top. Beef meat is poured with fat of a different origin, for example, lard. The beef is boiled down by about 40% during the cooking process.
Step 2
Take boneless, veined beef and cut it into medium-sized pieces, then put the meat in a saucepan, cover with water and put on low heat. When the meat begins to boil, remove the film from it. Then add the following ingredients to the dish: black pepper, onions, chopped in half, parsley, finely chopped carrots.
Step 3
Simmer for 2 hours. After 2 hours, salt and remove the onion. Then continue to cook the stew for about 1.5-2 hours. You can judge the readiness of the stew by the fact that the meat will pierce well with a fork. Season with salt, add the bay leaf and simmer for 15 minutes, then remove the bay leaf.
Step 4
While the stew is cooking, sterilize the cans and roofs in boiling water. Place a bay leaf and a few black peppercorns at the bottom of each jar. Without turning off the stew, put the meat in a jar, and then pour the broth to the very edges and roll up the cans with tin lids. Turn the jars, lids down, until they cool and place in something warm for a day.
Step 5
Pork stew is very tasty. Pork shoulder blades are good for making it. Cut off excess fat from the meat and cut into small, even pieces. Place the meat in a container, season with salt and pepper to your liking, and then mix thoroughly.
Step 6
In the meantime, prepare glass jars and lids. Rinse the jars, sterilize. At the bottom of the jar, place a bay leaf and a few black peppercorns, then place the chopped pork meat tightly.
Step 7
Cover the jar with a sterilized tin lid and place in the cold oven. Turn the oven on at 250 ° C, and after the meat has boiled, reduce the temperature to 150 ° C. The jar should be in the oven for about 3 hours. During this time, juice will begin to flow out of it. After cooking, remove any remaining juice.
Step 8
Meanwhile, while the meat is stewing in the oven, prepare the fatty lard. Cut it into small pieces, place in a roasting pan and melt at low heat, then drain into a clean container.
Step 9
Remove the can of stew from the oven, pour in the lard and close the lid tightly. Leave the workpiece to cool at room temperature and then store it in a cool place. The stew prepared in this way can be stored at room temperature.
