Pamper yourself with tender veal: the best recipes of meat for the winter in the bank
Stew - a great delicacy, which can be used as a separate dish, and as a part of other dishes.It is no secret that the purchase stew prepared using chemical additives and emulsifiers, which stops housewives from purchasing this product.Therefore, we offer a home recipe for winter harvesting, which takes a little longer than meat pyatnadtsatiminutka, but then you will enjoy the fragrant, natural and nutritious canned meat.
- first step is to crush the fat and put it on the bottom of a deep container.If you bought unsalted product, top, add a pinch of salt.
- Turn on slow fire and drown fat, stirring occasionally.
- Then you need to cut the meat into small pieces.
- Put it in a pan, add salt and cook all the ingredients together for 1 hour.
- Then cover the container lid and continue to simmer for a further 4 hours, if necessa
- At this time you need to sterilize jars.
- After this time, lay the hot stew in glass containers and zakuporte them.
- Wrap up and wait for the complete cooling, and then store it in the pantry or refrigerator.It is advisable to store the meat throughout the winter in a cool and dark place.
corned beef can be served as an appetizer, as a part of main dishes, or used for fillings stuffed peppers.Bon Appetit!
Spicy blank on holiday table: meat jelly
veal and rabbit belong to the category of universal products that can be cooked on a festive feast and on every day.Cooking magazines are full of pictures of succulent dishes in different variations.If you want to save time, prepare conservation, then present you with recipes of meat for the winter in the bank, which certainly will appeal to your household.
- beef must be filled with water to a volume of 5 liters and put on a slow fire.When the broth boils, add to the pan with salt, pepper and peas are cooked under the lid.
- Clean the vegetables, chop into cubes and pour the into the pan.Continue to cook the meat 6:00, periodically removing the foam.
- After this time, strain the liquid, pulling out beef.
- Cut the veal slices and add to the pan on top of the bay prepared broth.Put on the stove and bring to a boil.Tomita on the plate for 30 minutes.
- Then remove the broth, remove the meat and place in sterile jars.Top pour liquid.
- then sterilize them for 120 minutes zakuporte and allow to cool to room temperature.
- Done!Keep harvesting the winter at a temperature of 10 ° C - 15 ° C.
Tasty idea for every day harvests poultry meat in brine
Home chicken - it's always delicious and satisfying.So meat can indulge households, prepared from a lot of interesting dishes.However, those who hold a bird on his small farm, are often faced with the problem of storage.After slaughtering carcasses must be processed, and place in the refrigerator is not always enough for the entire volume of the meat.In such cases, it may be preserved.The meat in the brine for the winter will be stored for several years, delighting owner aroma and delicate flavor.Consider the recipe in more detail.
- procurement process meat in brine is extremely simple.First we need to wash the carcass, cut into portions and osmalit on fire.Remove the talc over the tail.
- Raw pieces lay in a deep pan for cooking in brine.
- Then sterilize the jars for 60 minutes and cover thoroughly boil.
- Then pour water into the pan, add salt and wait for boiling.
- Put the pieces in a container of poultry and cook for 30 minutes.
- At this time expanded in sterile banks bay leaf and black peppercorns.
- ready to pour the broth on top.
- Arrange the pieces of poultry into containers.
- Roll up special packaging machine, turn and wait for cooling.
- Done!Keep the workpiece throughout the winter in a dark and cool place.