Make tasty and nutritious stewed meat of the house not so difficult as can seem. For this process you need a little patience and a small amount of ingredients. Having made in advance preserved stewed meat, you will always have the most tasty natural meat of the house for any recipes.
It is required to you
- – meat of chicken, pork or beef (850 g);
- – salt, a sprinkling black pepper to taste;
- – black pepper peas (4-7 pieces);
- – lavrushka (7-10 leaves);
- – fresh fat (470 g).
- – banks;
- – metal covers.
Instruction
1. It is previously necessary to prepare banks which have to be no more than 0.5-1 l. Wash banks with water with soda by means of a clean sponge. Covers also to wash out and drench with boiled water. Sterilization isn't required as as a result of thermal treatment stewed meat will be stored long time.
2. From meat remove excess veins and a film, cut with small pieces. Further salt, pepper and mix. Lay out in a separate cup. On a bottom put in each can on several leaflets of a lavrushka, bell pepper then lay out meat layers, having left at the same time 2-3 cm from above. Stack layers not too densely. It needs to be made that juice from meat filled space between layers.
3. On the lower level in an oven put a baking tray with water, and on the average level a lattice. Place banks on a lattice, having covered with covers. Include an oven on temperature of 230-240 degrees. When meat in banks begins to boil, reduce fire to 130 degrees and you weary meat 3-4 hours.
4. In parallel borrow with fat melting. For this purpose crush fat and put on a frying pan. Gradually fat will be melted on slow fire.
5. Pull out banks with meat from an oven, fill in to the brim with liquid fat. Roll up covers and turn. If juice isn't emitted from banks, then banks are corked hermetically.