Homemade beef stew in an autoclave
1 serving
120 minutes
Homemade beef stew in a pressure cooker is a traditional dish valued for its rich meat flavor and tender texture. The cooking technology using a pressure cooker preserves the juiciness of the beef and enhances its aroma with spices like bay leaves and allspice. Historically, stew was popular among travelers and military personnel due to its long shelf life. This recipe is perfect for stocking up for long hikes or simply for a delicious dinner. Canning in a pressure cooker makes the meat soft, juicy, and incredibly aromatic. The stew pairs well with side dishes like potatoes, cereals, or fresh bread. It's a convenient way to have a tasty and hearty meat dish on hand at any time.
1
Prepare the necessary ingredients.
2
Wash 1-liter jars well with soda and dry them.
3
Wash the meat well and dry it.
4
Cut the meat into medium-sized pieces of any shape (about 50 grams per piece).
5
Put salt in the container with the meat and mix well.
- Salt: 9 g
6
Place 5 peppercorns and 1 bay leaf at the bottom of a clean and dry jar.
- Allspice berries: 5 piece
- Bay leaf: 1 piece
7
Fill the jar with meat up to halfway, add a piece of fat (50 grams), and continue filling with meat, pressing down slightly. Leave 2-3 cm of space at the top of the jar.
- Beef: 900 g
- Salo (cured pork fat): 50 g
8
Pour 1 tablespoon of clean water into the jar.
- Water: 1 tablespoon
9
Seal the jar with a clean and dry metal lid.
10
Place the sealed jars with meat in the autoclave. Fill the jars with water according to the device's instructions.
11
Set the autoclave temperature to 110 degrees for 40 minutes. Before first use, it is necessary to carefully read the device's instructions to understand the usage rules and capacity.
12
Do not open the autoclave after turning off the device. Follow the device's instructions. It is better to take the canned goods out of the autoclave the next day. Store in a cool place after completely cooling.
