If you have a lot of extra meat in your freezer, it's worth turning it into stew, which will keep well and won't take up much space.
To prepare this dish, you need a few ingredients that any housewife can find in her kitchen, as well as sterile glass jars and lids and a lot of desire.
Such stewed meat can be stored without problems on a refrigerator shelf, in a pantry, cellar or basement for up to 3-6 months, says Yulia Arkhipova.
Ingredients are calculated for a 0.5 l jar:
- Beef fatty meat 0.4 kg;
- Table salt 1 teaspoon;
- Bay leaf 1 piece;
- Black peppercorns 4-5 pcs.
Method of preparation:
To prepare stew, take any meat: veal, chicken, pork shoulder, or a mixture of several types of meat with lard.
Place the pieces of meat in a deep container, pour in clean boiled water with a small amount of baking soda dissolved in it and leave to stand for 2 hours.
Then rinse the meat under running water.
Prepare jars with lids in advance, sterilize and dry them.
Cut the meat into small pieces, the width of which should be approximately 3-4 cm.
Then add salt at the rate of 2 teaspoons of salt per 1 kg of meat and mix everything thoroughly.
Fill glass jars with pieces of meat, put spices on the bottom or inside.
Do not fill the top of the jar to a height of 2 cm, so that when the liquid in the jar boils, it does not start to run over the top.
Cover each container with a lid, then transfer them to a cold oven and turn on the heat.
Heat the jars evenly to prevent them from cracking.
Bake the stew at a temperature of 150-160 degrees for 2-3 hours after the meat in the jar boils.
Carefully screw the lid on the finished stew and wrap it in a warm blanket.
Let it cool completely and store in a cool place.
Earlier, the expert talked about making homemade minced meat .
Expert: Arkhipova Julia
