Beef and pork stew
4 servings
180 minutes
Beef and pork stew is a hearty and aromatic dish of Russian cuisine, valued for its simplicity and rich flavor. Historically, stew was used as a way to preserve meat for long periods, especially during travels and military campaigns. The combination of beef and pork gives the stew a balance of flavors: beef provides density and richness, while pork adds juiciness and tenderness. Slow cooking with bay leaves and black pepper reveals the depth of the meat flavor. This stew is perfect for adding to porridge, soups, or as a standalone dish with bread. Its convenience in storage makes it indispensable in home diets, allowing for quick preparation of a tasty and nutritious dinner.
1
The meat should be taken without bones or sinews. Rinse with cold water. Cut the meat into medium-sized pieces along the fibers. Place in a pot and cover with water 1-1.5 cm above the meat. Do not salt.
- Beef tenderloin: 500 g
- Pork tenderloin: 500 g
2
Put the pot on the fire. After boiling, remove the foam with a skimmer. Add 10-12 black peppercorns. Cook on low heat for 2 hours. Do not salt.
- Black peppercorns: to taste
3
The meat can be salted in 2 hours.
- Salt: to taste
4
After 1-1.5 hours, add bay leaves (2-3 leaves) and salt to taste (if necessary). Boil with bay leaves for 15 minutes, then remove the bay leaves.
- Bay leaf: to taste
- Salt: to taste
5
Without turning off the fire, take out the meat and place it in prepared sterilized glass jars. I washed the jars with dishwashing detergent and rinsed them with boiling water. The lids must be boiled as well.
6
Fill the jars with meat with broth to the top. Seal with lids. Turn them upside down and let cool. Then you can put them in the refrigerator.