The stewed meat made houses by the hands – tasty, for its preparation take, as a rule, the best natural products, and in process put heart and soul. It is possible to make home-made stewed meat of beef, pork, veal, mutton, chicken, a turkey, a rabbit and even moose meat. It is very convenient to prepare it for the future – when the fresh place couldn't be stored, the freezer small. Or when the hostess just has no time to potter with a fresh meat. Stewed meat, even house, can be stored many years – up to 5 and more. And the most important – at the same time gustatory qualities and nutrition value don't become worse than it.
It is required to you
- - meat;
- - fat;
- - salt;
- - peppercorn;
- - bay leaf;
- - onions;
- - carrots;
- - parsley root.
Instruction
1. For a start prepare good meat for preparation of stewed meat. Frozen better not to use, stewed meat from a fresh meat much more tasty and is more nutritious. Remove all stones, streaks and veins, films. Then cut the peeled meat on pieces of average size, surely wash out them.
2. Put meat pieces in a pan and fill in them with cool water. It is necessary that it covered meat and I was slightly above it, approximately on one and a half-two centimeters. Then put a pan on strong fire. Wait when meat begins to boil, and carefully scum.
3. Add to the cooking meat the onions cut largely, a black pepper small peas, a parsley root, carrots circles. Then lower fire, continue to cook meat about two hours. Meat it is necessary to stir slowly constantly, otherwise it can stick to a bottom.
4. Later a couple of hours take out onions, salt meat to taste. Then you cook it about one and a half or two hours still. In the course of cooking try and you add still salt if it is necessary. Be ready that meat after such long processing uvaritsya significantly, it will become less.
5. Further put bay leaf to meat, boil with it fifteen more minutes, then take out spice. While meat cooks, wash out glass jars. Volume – on your discretion, but it is convenient to roll up stewed meat in a floor liter or liter jars. It is better to wash with soda, then it is necessary to rinse with water properly. When water flows down, put cups in an oven and expose temperature of 100 wasps. In a hot oven it is impossible to put at once, banks will crack, they have to heat up gradually.
6. It is also possible to sterilize in to the multicooker or in an old way, steam – having established in a special nozzle on a pan with the boiling water. In the multicooker will sterilize so: expose the Pastries or Cooking mode, pour water and when it begins to boil in the multicooker, from above put a basket double boiler. On it establish banks upside down. Sterilization time – about 15 minutes, it is possible to understand that process is finished when on walls of cans water begins to flow.
7. So, banks are ready, now take out meat which cooks in broth, and accurately spread out in them. Then fill in meat in banks with broth, it is necessary to fill in to the brim. And best of all kindle fat and fill in meat in banks with the turned-out kindled fat. Process simple – crush fat in the combine or the meat grinder, warm in a frying pan, and then through a strainer filter. However, it is worth remembering that at such option stewed meat will turn out very high-calorie. So if you want to lose excess weight, filling by fat won't approach.
8. Boil covers, oil them before rolling by sunflower inside. It becomes that covers didn't rust at long-term storage of stewed meat. Roll up hot banks the machine a cover baking plate, turn them and wait until cool down. Everything, it is possible to remove stewed meat till the best times. It is better to store it nevertheless in not hot place. It will be ideal if you have a basement or a cellar.
9. Since there were multicookers, hostesses began to cook many dishes with their help. It concerns also some home-made stewed meat. It in the multicooker turns out much more tasty, than in a usual pan. The main thing, besides, to choose good meat and to observe technology. The important nuance – water at preparation of stewed meat in the multicooker shouldn't be added, meat itself will give juice, it will be enough. Some don't advise to add also onions with carrots as they love pure, pronounced meat taste. But all this is to the discretion of the cook, tastes at all different.
10. Install and start the Suppression program. Expose time five hours if you stew veal or pork, and beef is cooked longer – seven hours. It is possible not to approach meat hour two-three, in it and charm of the similar device further. Then nevertheless it is worth checking whether all meat fluid was evaporated, whether burned meat. Just in case, it is possible to add a little hot water and again to depart from the multicooker. After you hear a signal, open a cover. Now it is necessary to fill up spices in future stewed meat. They should be mixed properly that salt, pepper and all those herbs which you put impregnated each piece of meat.
11. Very simply it is also quickly possible to make tasty stewed meat from pork if at first to fry small steaks with spices in a frying pan. It is necessary to fry minutes 5-7, then to shift pork already in a pan and to fill in with water. It is necessary to cook hour one and a half, no more, pork – meat gentle, soft, is cooked quickly. Then the same principle – to spread out meat on the banks which are previously sterilized, to fill in with broth, to roll up the boiled and oiled covers. You shouldn't add the kindled fat to pork precisely, she on yourself juicy and fat.
12. It is possible to use for preparation of tasty home-made stewed meat and the pressure cooker. It will simplify process, beef in the pressure cooker becomes hour with small, pork – forty minutes. This time from the moment of hissing of the valve. When meat cooks, it is necessary just as the last ways, to spread out it on banks, to roll up and remove for storage to the cool place.
13. Tasty home-made stewed meat can also be made in the autoclave. This device is intended for sterilization in medicine, but hostesses adapted in it to preserve. In a case with use of this unit the process will differ a little. Meat is prepared also, banks and covers will be sterilized. But it isn't necessary to cook meat previously. It is already put at once in banks at the bottom of which spices and salt are laid, then filled in with broth and at once roll up a cover baking plate. Then these cups are put in the autoclave, filled in with water that were completely closed, and twist a cover. Pressure should be forced gradually, at the maximum temperature – – to cook 120 OS minutes 20, pgoty to reduce that banks didn't burst.