Homemade stew recipe

You've been craving meat lately, and you don't know what's going on? It is likely that the body lacks any vitamins or trace elements. Or maybe you just missed homemade stew, one of the recipes of which we offer to your attention.





I think almost everyone has already forgotten what taste a real stew should have, because what is sold now in stores, it is quite difficult to call meat.





It is not difficult to make your own stew. To do this, you do not need special equipment, but only an oven and glass cans with a capacity of 0.5 or 0.7 liters.

To make the stew taste good, it is important to take the freshest, low-fat meat. Its composition can be slightly "diluted" with melted lard, but only in moderation. This will increase the duration of storage, and also as if saturate the dish.



The ingredients

• 1 kg of meat
• 0.5 kg of fat
• 1 tbsp salt
• 1-2 bay leaves per jar
• 5-6 pepper peas per jar
• chili

Preparation

1. First, wash the meat well under running water and dry it with paper napkins.
2. Cut the skin from the meat (if any), and divide it into fairly large pieces 6-7 cm wide. Put them in deep dishes, add salt and ground pepper to taste.
   
   
   
3. Stir everything very carefully so that each piece gets its own portion of salt and pepper, cover with a lid, and leave the meat to marinate for an hour.
   
   
   
4. Glass cans are important to prepare properly. To do this, they need to be washed and then prosteletized. You can sterilize cans for preservation in various ways, for example, put clean dry cans in the microwave for 3 minutes.
5. At the bottom of each jar, put 1-2 bay leaves, scented pepper, then do not put the meat tightly.
   
   
   
6. The level of meat should be somewhere 2-3 centimeters below the edge of the jar, so that the contents do not leak. For insurance from the bottom in the oven, put a pan and pour some water. Cover the banks with iron covers, from which you first need to remove the sealing gums, and place in a cold oven.
   
   
   
7. Warm the oven to 250 degrees. When the meat boils, lower the temperature to 150 degrees and carcass it for 3 hours. Meat must languish.
8. While the meat is being cooked, cut the lard into small pieces and lay it out on a pan or in a brazier. Grow the fat on low fire. Fill the finished meat with melted fat on top.
9. Take out the cans (don't forget they're hot). Put the rubber bands back in the lids. Roll up, put the cans upside down and wrap it with a towel until it's completely cool.
   
   
   
10. The most delicious stew Ready!

Stew cooked at home is stored in the refrigerator for up to six months. And how delicious it is, there are no words. Stew can be added to any dish, as well as take a jar with you for a dacha or fishing. There, this delicious will be irreplaceable.





Meat products made with their own hands are advantageously different from purchased ones. In their composition, you will not find flavor enhancers, preservatives and dyes. Now you know, How to make a homemade stew. Try also to prepare a gentle and juicy house ham.

A first-class snack will be a homemade sausage without lard, the recipe for which includes honey. It has an original taste and is not comparable to the store. Be sure to take these recipes into service and share them with friends, in the household they will be useful to you more than once.