Tasty stewed meat in jars that lasts for several months — recipe recept
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
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- Start by rinsing them well under running water and drying them with paper towels.
- You can separate the meat (if present) and cut it into large pieces about 6 to 7 cm wide.
- Put them in a deep bowl, add salt and pepper to taste. Mix everything very gently so that each piece gets its share of salt and pepper, cover with a lid and let the meat marinate for one hour.
- Glass jars are important for proper preparation.
- For this, they need to be washed and then sterilized.
- Sterilizing jars for canning can be done in various ways, for example, place clean, dry jars in the microwave for 3 minutes.
- At the bottom of each jar put 1-2 bay leaves, spices, and then pack the minced meat tightly.
- The level of the meat should be about 2-3 cm below the rim of the container so that the contents do not overflow.
- To protect the bottom of the oven, place a baking tray and pour in a little water.
- Cover the jars with lids, from which you must first remove the sealing rubber, and place them in a cold oven.
- Preheat the oven to 250 degrees.
- Once the meat starts to cook, lower the temperature to 150 degrees and cook for 3 hours. The meat must be tender.
- While the meat is cooking, cut the fat into small pieces and place into a pan or roasting dish.
- Heat the fat over low heat.
- Pour the melted fat over the cooked meat.
- Take out the jars (remember they are hot).
- Put the rubber seals back into the lid.
- Arrange the dishes, place the jars upside down and wrap with a towel to cool completely
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