Beef Stew in an Autoclave
Beef stew is a versatile product that can be added to porridge, potatoes or pasta, scrambled eggs, and meat pie. However, factory-made canned food, though expensive, rarely stands out for good quality: in most cases, it contains preservatives, tendons, a lot of fat, and meat substitutes. However, a tasty and safe product can be prepared at home - if it is beef stew in an autoclave, made according to the correct recipe and sterilized at a temperature of 120 degrees Celsius.
Beef contains many useful substances, such as B vitamins, as well as phosphorus, potassium, iron, copper, and other macro- and microelements. Meat also contains natural protein and many amino acids necessary for the human body.
Homemade Beef Stew
Fresh meat is suitable for the product. You can take fillet or trimmed pieces. At home, it is best to close the stew in 0.5 or 1-liter jars, sealed with standard tin lids. If in the classic recipe the jars need to be sterilized long and thoroughly before placing the meat, beef stew in an autoclave is made easier: ingredients are simply placed in washed jars, canned, and then sterilized under pressure. The finished product is best stored in a cool, warm place. After proper heat treatment, the shelf life is up to 5 years.
BESTSELLERS
.png "Autoclave CHE-16 - Gas")
Classic Recipe for Beef Stew in an Autoclave
To make beef stew at home, you will need the following ingredients:
- fatty beef - 2 kg;
- carrot;
- onion;
- black pepper;
- salt;
- bay leaf.
All ingredients except beef should be added to taste.
Beef should be cut into equal pieces of 4 cm each. Carrots and onions can be cut coarsely. Place 3 bay leaves and 2 peppercorns at the bottom of washed jars. Then put the meat into the jars, but do not tamp it. Sprinkle 1 tsp of salt on top and seal the jars.
Next, the beef is cooked in the autoclave: jars should be placed in the unit's container and filled with water to cover the lids. You can close the autoclave and start heating. When the pressure reaches 4 bar, start timing the cooking. After 1 hour, turn off the heating: the stew is ready.
Recipe for Beef Stew with Lard in an Autoclave
Beef itself is not fatty enough, but the fat layer prevents the product from spoiling prematurely. Therefore, cooking beef stew with added pork lard is common. For the preserve, you need the following ingredients:
- young beef - 1 kg;
- lard - 200 g;
- peppercorns;
- spices (garlic, nutmeg, coriander, paprika);
- bay leaf.
If you add all the listed spices, you will get a recipe for spicy beef stew in an autoclave - very aromatic and tasty meat. Cooking is simple: cut the meat into larger cubes, finely chop the lard. Roll the beef in spices. Place a bay leaf at the bottom of clean jars, then add beef (loosely), and put lard on top. On top of the lard, you can put 3 peppercorns, another bay leaf, salt, and pour in the remaining spices. Screw on the jar lids and place the jars in the autoclave. Cooking time for beef in an autoclave:
- If the thermometer is at the top of the container – cook 1 hour at 110 degrees.
- If the thermometer is at the bottom of the container – cook 1 hour at 120 degrees.
Recipe for Beef Stew in Broth in an Autoclave
For this preserve, the following components are needed (calculated for 1 liter jar):
- beef - 600 g;
- bay leaf - 1 pc.;
- onion - 2 pcs.;
- ready meat broth - 300 ml;
- pepper - 7 peas;
- garlic - 1 clove;
- carrot - 1 pc.;
- salt - 5 g;
- pork - 500 g;
- lard - 100 g.
Beef stew in an autoclave can be prepared as follows: wash the meat, dry it, cut into equal pieces. Finely chop the lard. Peel the onion and cut into quarter rings. Peel the carrot and simply cut into sticks. Place a bay leaf at the bottom of clean jars, and also add pepper, salt, garlic, and 2 slices of lard. Pour in the broth and begin layering the meat, alternating beef and pork. Then the jars can be sealed and sterilization in the autoclave can begin. If the thermometer is at the top of the container – cook at 110 degrees Celsius for 1 hour. If the thermometer is at the bottom of the container – cook at 120 degrees Celsius for 1 hour.
Some people eat stew without heating. This is absolutely safe, as it has undergone good heat treatment during sterilization. But it tastes better when slightly warmed, especially if there is fat in the jar. And best of all, do it with steam, not with a frying pan.
The shelf life of meat preserves is about 4 years. But attention is also paid to the material of the can and the presence of ingredients. It is better not to store stew for more than 2–3 years.
Any recipe for beef stew in an autoclave is available if you have this convenient and safe device at home. Our company produces autoclaves in industrial conditions, using high-quality steel and applying our own developments. Buy modern models and turn the process of home preservation into a convenient and pleasant procedure.
Read also:
- Stew with Buckwheat in an Autoclave
- Chicken and Duck Preserves
- Pork Preserves
- Pâté in an Autoclave
- Pearl Barley with Meat in an Autoclave
- Porridge with Meat in an Autoclave
- Stew in an Autoclave
