Stew at home

Home made with care, diligence and love - always delicious, and the stew is no exception. In this article we will discuss how to cook stew at home that will impress your taste all who try it.

This popular product as a stew, of course, you can always buy in any store, but many people who care about their health and the health of our families, confuses quality. Yes, indeed, buy low-quality tinned easy, but to find among the masses Pestryaev labeled jars good - very difficult! Therefore, in order not to risk, we propose to learn to cook stew in their own home, especially since it's so easy!

Home stew can be made from any kind of meat - lamb, pork, beef, chicken, rabbit, etc. Differ depending on the type of meat is only the cooking stew. No special equipment for the preparation of this dish is not required - just good meat, jars and volume 0,5-0,7l large saucepan.

If the stew is beef, pork, lamb, it is best to buy fresh meat in the form of large pieces of fillet. Suitable also already sliced meat options - ase or goulash. Pork for stew shall be fat, and the fat should immediately cut off from fresh meat. Chicken stew can be made from pieces of meat with bones, rabbit - meat from the legs. Never buy frozen meat stew for cooling only.

Make a successful home stew quite easy. For a better safety stew it is very important to sterilize the dishes - jars and lids. Cover can be both roll-up tin and plastic, first you need to grease the top so that they are not rusted. Suitable for storage of corned beef cellar or other cool place. If all the conditions are met: proper preparation, quality covers and sterilize jars, canned meat can be stored for up to 5 years.

Universal recipe for making homemade corned beef

Need: fresh meats, for every 5 kg of meat - 1 kg of lard, each 1kg myasa- 1ch.l. salt, bay leaf, peppercorn.

How to cook the stew homepage. Cut the meat into large chunks, season with salt, if desired - sprinkle with oregano and mix. Cans of corned beef sterilize, put on the bottom of each 1-2 laurel, pea black pepper (for rabbit stew Lavrov did not use it), put the meat in jars, alternating between lean and fatty pieces. Lard melted, pour into jars of meat. Put cans of meat in the pan in a cold oven. Baking is necessary in advance sprinkle with coarse salt. Turn on heat to 200 degrees and cook stew 3h, and then get sterilized jars and roll covers.

Beef stew in the preparation of 40% boiled, so you need to buy meat in quantities that take into account this: To get the stew 7-10kg, 10-14kg need to buy beef fillet. It should also be borne in mind that for better storage stew poured fat and beef fat is not enough, so the same amount of beef stew still need to 2kg of lard. Stew of pork fat should not be poured.

There are other options for preparing homemade corned beef - meat for this for a few hours in water or stew in their own juices on the stove in a large saucepan. The proposed recipe is good because it eliminates the need to perform work on the rearrangement of meat: it is immediately decomposed by the banks. Also, due to quenching in the oven at banks to prevent any violations sterile jars, the main thing in this case - well sterilized lids. Another method of preparing homemade stew, see the videoretsepte.

Videoretsept homemade corned beef