How to cook delicious stew in the oven at home. Homemade pork stew: cooking tricks

Ingredients

To make homemade stew you will need:

pork (shoulder is better) - 500 g;

white fat - 300 g;

bay leaf - 1 pc.;

salt, pepper - to taste.

(!) It is better to make stew in glass jars that can be hermetically sealed.

Cooking steps

Meat cut into medium-sized pieces. Cut off excess fat.

Prepare glass jars properly. To do this, rinse them, then sterilize. There are many ways to sterilize canning jars, for example, place clean, dry jars in the microwave for 3 minutes. Put a bay leaf on the bottom of a sterilized jar, then put the chopped pork.

Then cover the jar with a sterilized lid and place in a cold oven.

Turn on the oven at 250 degrees. As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the jar of stew in the oven for another 3 hours. Don't let the casual look of the jars scare you, these are the remains of the juice flowing from the jar. At the end of cooking, the remaining juice is removed, the jar is wiped with a napkin and becomes clean.

While the meat is stewing in the oven in a jar, you need to melt the fat from solid white fat. To do this, cut the fat into small pieces, put it in a roasting pan and melt the fat at a low temperature. Drain the rendered fat into a clean container.

After 3 hours, remove the jar of homemade stew from the oven, pour the contents with melted pork fat, close and roll up the lid hermetically. Leave the jar to cool at room temperature.

Remove jars with ready-made pork stew in a cool place. But keep in mind that such homemade stew is perfectly stored at room temperature.

When using home-cooked stew, remove unnecessary fat, take out the pork and use it as directed.

Bon appetit!

Today I will tell you how to cook pork stew at home. Be sure to make such a blank for the future. The stew is very tasty, absolutely natural and has a long shelf life. It can be eaten cold, taken with you to the country or fishing. Or quickly heat up a jar of meat and serve, say, with pasta - you get a full meal.

My stew recipe is for cooking in the oven. You will need pork, a piece of bacon, rock salt, black peppercorns and bay leaf - that's all. It remains to decompose everything into jars and wait patiently until the meat reaches readiness. Then roll up the lids and send for storage. It is best to put the jars in a dry, dark and cool cellar. If there are no such conditions, you will have to make room on the shelf of the refrigerator, where homemade pork stew will safely stand all year. Although, as practice shows, it does not linger for more than six months, it is painfully tasty!

In the recipe, I gave the calculation of the number of ingredients per 0.5-liter jar. If you do not like too fatty, you can use half as much fat, limiting yourself only to a layer at the bottom of the jar (that is, do not put it on top).

Ingredients

per 0.5 liter jar

• black peppercorns 6 pcs.
• bay leaf 1/3 pc.
• pork pulp 300 g
• pork fat with skin 20 g
• pork fat without skin 30 g

How to cook homemade pork stew

1. First of all, I prepare containers and lids - I sterilize everything over steam. Then, at the bottom of each jar, I put 6 black peppercorns and a small piece of bay leaf (if you put a whole one, the aroma will be too sugary).
2. 
   On top of the spices I put lard with a skin - it will turn out very tasty in stew, believe me! For one jar, 5-6 pieces of bacon with a skin, cut into a 1x1 cm cube, are enough. I put it with the skin down so that when baking, there is a slightly “viscous”, frozen crust at the bottom.
3. 
   Then I cut the pork pulp into pieces of arbitrary shape - not too large, about 3 cm long. And I alternate fatty and lean pieces, putting everything tightly in a jar.
4. 
   I fall asleep under the neck and tightly tamp the fat without the skin, cut into small cubes with my hand - when melted in the oven, it will cover the entire contents of the oven with fat and create a fat “plug” near the neck, which will extend the shelf life of the stew. I repeat: if you do not like very fatty, you can fill the jar to the top with meat, preferably fatter.
5. 
   I pour salt from the top in the center - 1 teaspoon without a slide for each jar. I add salt at the end, under the lid. This is how my grandmother used to do it, so traditionally I cook stew this way. If you want, you can sprinkle the meat with salt gradually, putting it in a jar, this is unprincipled.
6. 
   Now I take a baking sheet with a low rim and pour rock salt into it - about half a pack, a layer 1 centimeter thick. Such a salt pillow will not allow the jars to burst, and when fat flows out, it will not burn as much as on a dry sheet. I distribute the salt with my hands so that there are no gaps at the bottom of the baking sheet. I arrange the jars on top so that they do not touch each other. I have 11 jars fit on a standard sheet from the oven.
7. 
   From above, the container must be covered with metal lids, but without rubber bands! This is very important, be sure to remove all the rubber bands, otherwise they will burn!
8. 
   It remains to cook the stew in the oven. I will insert the baking sheet on the lower level. Necessarily in a cold (!) oven. Then I gradually warm it up: first I turn it on for warming up to 200 degrees, then after 10 minutes I turn it off, and again put it on warming up. I repeat the procedure 3 times - due to such slow heating, the jars are guaranteed not to burst due to temperature changes. As soon as the fat begins to melt and meat juice appears, I reduce the temperature to 150 degrees and cook the meat in jars for 3 hours (if the lids rise strongly, they can be pressed with an iron grate). After 3 hours, I take out the jars, put rubber bands on the lids and roll them up with a key.
9. I shake the rolled cans intensively a couple of times in the air so that the salt is distributed. Then I turn the jars upside down, wrap them in a blanket and leave them in this form until they cool completely. Then I send the cold seaming to the cellar for storage, where the fat and meat juice will finally solidify.

It is unlikely that home-cooked pork stew is sold on the market. But it is quite possible to cook such preservation at home. Canned homemade pork stew is not necessarily for the winter. If you like to travel with your family or live in a country house in the summer, where there are no suitable conditions for preparing dinner, then this is the best option for storing ready-made and amazingly tasty meat. It is clear that canning pork at home is much more expensive than buying a jar in the store. But this product is environmentally friendly and apart from salt and spices, nothing else is added to the jar. Therefore, if it is possible to buy homemade pork, then it is better to cook it at home, and from.

Ingredients for Homemade Pork Stew:

Goes to 1 half-liter jar:

• Pure pork pulp - 420 g;
• Pork fat - 70 g;
• Salt - 1/2 tsp;
• Ground pepper - 1 pinch;
• Bay leaf - 1 pc.;
• Peppercorns - a pinch (about 5 pcs.).

How to cook homemade pork stew in the oven:

1. First take two bowls and process the meat. Select the beautiful pulp, cut it into large pieces. The size of one piece is 3-4 centimeters. Please note that we have pork without veins and chaff, but pieces of lard are allowed. Place all chopped pork in one bowl.
For lard, take another bowl. Remove the skin from the bacon. In the recipe, we described that if the product is fresh, then the skin comes off easily. A piece of bacon should be 1.5 to 3 centimeters in size. But not too small so that it does not burn out during frying.

2. Unlike seaming, we do not sterilize jars for this recipe, but we do wash them with soda. Rinse the dishes thoroughly.

Put a pinch of peppercorns on the bottom of the container. And salt, so that it is convenient for you, immediately measure, pour on a saucer and add small pinches to the layers of meat.

3. Since we have already prepared meat and lard and laid out in different bowls, it costs nothing to put it in jars.

4. Line up the jars in one row and evenly lay the first layer of pork. Immediately add some salt, one bay leaf and ground pepper.
Advice: do not pack the pork pulp very tightly; juice should circulate between the pieces.

5. Add more meat to the jars, and put pieces of lard on top.
Advice: the fatter the pork, the higher its layer will be. Since at a high temperature the fat will immediately begin to melt, and its fat will flow down. So it turns out that the most "dry" pieces will boil in their own juice and fat. It turns out that this way the fat is distributed evenly throughout the jar. Remember, we put the clean pulp on the bottom of the jar, the fatter pieces in the middle and place the fat on top.

6. Now let's prepare a baking sheet for cooking stew at home in the pork oven. Since we will also send cold jars of raw meat to a cold oven, the stew at the bottom can burn even before fat forms there. To prevent this, lay a towel or a piece of burlap on the bottom of the baking sheet and pour cold water over it.
Advice: another good way to prevent the stew from heating up at the bottom of the jar is to pour about a centimeter layer of table salt on a baking sheet, and place jars of pork on the salt already. This is the best way, because you don’t have to worry until the end of cooking. And the jars will be intact and you don’t need to pull the oven all the time to add water.
Now the lids. In principle, how to cook pork stew at home is already clear. You can roll up both in ordinary turnkey jars and in jars with screw caps. Only here the main task is not to spoil those covers with which you will roll. Banks should be sent to the oven covered. If you roll in half-liter Soviet cans, then cover them with iron lids “without rubber bands” (the lids that you will preserve). If you have screw caps, then pay attention to their inner surface - it is rubberized. That is why screw caps cannot be sent into the oven! Homemade pork stew in twist jars is covered only with ordinary iron lids without rubber bands or foil.
Place the baking sheet with the stew in a cold oven and immediately set the temperature to 250 degrees Celsius.

7. Exactly one hour after turning on the oven, broth will form in the jars and their contents will boil.
Important point: if you are cooking pork stew at home on a baking sheet with water, then keep in mind that water has such a property to boil away. In this case, you need to have boiling water in the kitchen. And as soon as you see that the water has boiled away in the pan, immediately add boiling water.

8. After boiling the contents of the jars, you need to lower the oven temperature by about 150 degrees. But be sure to make sure that the broth in the jars boils slightly. From now on, mark 3 hours. Exactly after this much it will be possible to preserve the stew. And 10 minutes before the end of cooking, boil the screw caps with which you will roll.

Advice: if the meat is fried by more than 2/3 of the can, then 30 minutes before the end of cooking, you can take several cans of stew and gradually add a little of them to the rest and pour the juice. But at the same time, make sure that there is 2 centimeters of empty space to the top. After this procedure, return the stew to the oven, “finish” the remaining 30 minutes. Be sure to check how the stew boils. The broth should not boil strongly.

After turning off the oven, homemade pork stew is ready. Carefully remove the baking sheet, take one jar at a time, remove the lids or foil with which they were baked and immediately tighten with hot screw caps. If the jars are Soviet, then put rubber bands in those lids with which they were covered during cooking and roll them up under the key.

Homemade pork stew

Get ready: there will be a lot of photos, a lot of text, since pork stew at home requires a thorough approach, and cooking will also take decently. I made pork stew in the oven in half-liter jars. In my experience, this is the most reliable cooking method if you don't have an autoclave. The meat turns out to be the most tender, with the aroma of spices, lavrushka - and what a long story, homemade pork stew cannot be compared with a product of industrial production. So that the meat from prolonged stewing is not dry, at the end of cooking I poured a little concentrated broth into each jar. How to do it will also be written in detail. The broth soaks the meat, and when it cools down, it turns into a very tasty meat jelly. And another question - what is tastier in stew: meat or jelly.

It is advisable to take pork for cooking homemade stew with fat or add pieces of lard. I took the front leg and shoulder blade, the neck, the back of the carcass will also do. In principle, stew will be tasty from any meat, even from scraps.

Ingredients

To cook pork stew in the oven you will need:

• pork (pulp) - 2 kg;
• fresh fat - 150 g;
• salt - 1 tsp each with a slide of 1 kg. meat (put 20 g);
• peppercorns - 3-5 pcs. for a 0.5 liter jar;
• Lavrushka - 1-2 leaves per jar;

• water - 0.5 liters (cover the meat by 3-5 cm);
• skin, bones;
• salt - 0.5 tsp;
• pepper, cloves, lavrushka - to taste;

How to cook pork stew at home. Recipe

In the photo, the products that I needed to cook pork stew: a front leg weighing 1.8 kg and 800 grams of a shoulder blade. From all this, after cutting, two kilos of pulp were obtained, just enough for four half-liter jars.

Before cutting the meat, the leg must be thoroughly washed. First, I scraped it with a knife, removing all the dirt. You need to clean thoroughly, leaving no brown streaks, especially in the folds of the skin. Although, if you will not use the skin, such thoroughness is not needed, and if you cook for broth, then you need to clean it properly.

The leg, cleaned of dirt and soot, will become light, without the pungent smell of burnt bristles. Be sure to rinse in several waters and dry with a towel.

Now you can start cutting. The bone and skin will be used to make a rich broth or “yushka” (future jelly), which I will use to fill the stew. I cut the skin and flesh down to the bone, unfold the piece like a book, cut out the bone. Then I cut the pulp, separate it from the skin. I won’t show the cutting process, it’s not difficult - you can do it without my tips.

After cutting, it turned out a little more than 1 kg. pulp (I also cut off the fat, the skin remained almost clean).

I blot all the cut meat and my shoulder blade with a paper towel, excess moisture is not needed. I cut into large pieces, the size of a box of matches or a little larger. For homemade stew, the meat is cut into large pieces. Small pieces with prolonged stewing will be divided into fibers, and instead of stew, you will get a meat pate.

I shift the pieces of meat into a deep bowl. I also cut lard with a layer there, I make pieces not very large. You can take more or less fat, my meat was quite fatty, 150 grams was enough. For lean meat, take more, for a couple of kilos, somewhere around 250-300 grams, otherwise it will be dry.

I add salt. We were preparing pork stew for the winter, so I use coarse table salt. For a kilo of meat, a teaspoon with a slide. For two kilos it took me 20 grams to be more precise. If desired, you can add a little ground pepper to the pork stew recipe.

I mix with my hands, as if rubbing salt into pieces of meat. I leave it for a few minutes.

For homemade stew, it is more convenient to use cans with a capacity of 0.5 liters - just enough to cook the first and second. I don’t sterilize containers - I don’t see the point, since the products that are loaded into them have not undergone heat treatment. Mine with soda, scalded with boiling water, do the same with lids. I turn it upside down and let it dry. So that the glass does not burst from contact with metal, I pour a layer of salt on the bottom of the pan. In each jar I put peppercorns and a broken bay leaf.

At the bottom of the jars I spread the meat pieces with bacon, and on the side where there is more fat I put on the parsley. If the lavrushka comes into contact with meat, then this piece has a sharp aftertaste, and the fat does not absorb it.

I fill the jars with pork almost to the top, just above the place where it begins to narrow. I lightly compact the meat pieces so that there are no voids between them. In any case, the fat will melt when heated, the meat will settle, so lay it tighter, otherwise the jars will be half empty. I remove the rubber bands from the lids (they will dry out from the high temperature), cover the stew with lids. I rearrange the jars of pork on a pillow of salt, put in a cold oven. I turn on the fire stronger than average and leave it for 30-40 minutes, until the juice and rendered fat inside begin to boil. Then I muffle the fire of degrees to 130-140. I leave it at this temperature for 3-3.5 hours. You need to focus on the intensity of the boiling of the liquid inside the cans - the bubbles should slowly rise up, and the liquid itself should not boil much. If it boils strongly, then all the meat juice will boil away, and the fat will overflow.

For pouring, I cook a steep, rich broth. I left half the bones and skins for jelly (there will be a recipe soon), and transferred the other half to a pressure cooker. If you do not use the skin, cook the broth only from the bones, but there are a lot of gelling substances in the skin, the broth freezes perfectly.

Filled with water a few cm above the bones. I added a little salt, about half a teaspoon.

Boiled over high heat. He collected foam with a slotted spoon. I threw in a few peppercorns, a couple of cloves and one bay leaf. I closed the pressure cooker, left it on low heat to cook for an hour and a half. If cooking in a regular pot, cook longer, about three hours.

Look at what a transparent rich broth turned out. It is so concentrated that even when hot it is thick, as if viscous. Jelly from it will turn out noble, and the meat will be juicy!

I filter the broth through a fine sieve so that particles of bones or skins do not get into the stew.

It's been 3.5 hours. Even under closed lids, the meat sagged, a little browned on top. Naturally, during this time, part of the meat juice has evaporated, and so that the meat is not dry, I pour the broth into each jar, filling it almost to the top. I insert the removed rubber bands into the same lids, close the stew. I don't roll it up, I just put it on top. I return it back to the oven and from the moment the broth starts to boil I simmer the meat for another 30-40 minutes.

I take out cans one at a time. I screw the lids on with a machine. I think that for this type of blanks it is better to use lids for seaming machines - they are more reliable, fit more tightly to the rim of the can. After twisting, I turn it upside down to warm the lid, leave it like that for half an hour. Then be sure to turn it over to its normal position so that the meat sinks to the bottom and the fat rises up. A dense layer of fat will be an additional preservative and extend the shelf life of the blanks.

Homemade pork stew cools for almost a day, the next day by evening the jars were barely warm. To be on the safe side and given that the recipe for pork stew at home is not cheap and labor-intensive, it is better to store canned food in the refrigerator. Or take it to a cool basement, cellar.

Here's what I got: four half-liter cans of delicious homemade stew. Very tender, juicy meat with concentrated meat jelly and a subtle aroma of spices. The frozen fat on top can be removed and used for roasting, added to stewed potatoes, buckwheat with meat. Well, home-cooked pork stew is both a world snack, and an additive to potatoes, borscht soups - in general, for all occasions. If you have any questions - ask in the comments, I will definitely answer everyone. Your Plushkin.

A detailed recipe for pork stew in video format

A ready-to-eat can of stew is a welcome staple in the kitchen. It is difficult to check the quality of purchased canned food, there is always a risk of getting a not very tasty product at a high price. An excellent way out of the situation is to make beef stew in the oven in a glass jar yourself. It doesn’t matter if it’s meat from animals grown by one’s own hands, or bought. The main thing is to find about 4 hours of free time and have a desire to please loved ones with yummy.

Note to the hostess: beef is healthy and tasty meat. It contains vitamins E and PP, almost the entire group B. Contains a significant concentration of sodium, potassium, iodine and phosphorus. This is a high-calorie product that will help you quickly restore strength and make up for the deficiency of microelements necessary for the body. But the abuse of stew can cause problems with digestion. It is not recommended to eat it often for problems with the liver and kidneys, as well as for patients with atherosclerosis and diabetes.

Homemade beef is easy to make. I have been using this recipe for a long time, it is time-tested, the meat is stored for a long time without losing its taste. The benefit from such preparation is obvious - we will get a 100 percent natural product, without harmful additives. Having made these canned meats once, you will definitely use this method again.

Beef stew in a jar in the oven

Note to the hostess: a large piece of “adult” beef is ideal for stew. You do not need to take veal, it does not have a bright rich taste. Choose fresh lean pulp, remove the bones.

We will need:

• 1.7 - 1.8 kg of beef;
• Half an onion;
• 4 teaspoons of salt;
• 2 bay leaves;
• 12 peas of hot pepper;
• 200 g of fat (or lard);
• 4 tablespoons water (optional)

From this amount of products you get 4 half-liter cans of canned food.

I wash jars and lids well with soda and rinse them thoroughly. Clean inventory is a quality product and reliable conservation.

Before starting work, I check the condition of the covers - they should be free of rust, with a uniform coating, without deformations and other defects. Be sure to boil them for 10 minutes before using. After that, I dry and remove the seals from the covers. I do this carefully, with a clean napkin. Then I put the gum in a separate bowl. I will put them in place when I take out the canned meat from the oven for seaming.

Note to the hostess: do not open the oven door during cooking. Due to the temperature difference, glass in jars with meat can burst. It is enough to observe the process through the closed door. Sometimes, during the boil, the contents of the container are splashed, fat can get on the heated bottom of the oven, the kitchen will be filled with fetid smoke. To prevent this from happening, I first lay foil on the baking sheet, making small protective sides, and only then place the jars of meat.

Cooking steps:

1. Wash the meat, wipe dry and cut into medium pieces, about 5-8 cm long.
2. I put it in a large bowl, salt and mix thoroughly.
3. At the bottom of the washed glass container I place peppercorns and bay leaf.
4. Then I arrange the meat in jars, shifting it with onions.
5. I add small pieces of bacon on top and pour water. I leave 2-3 cm of empty space in the upper part of the glass container. The contents will increase in volume during cooking, and if there is not enough space, then it will begin to pour out of an overfilled jar, and it may burst.
6. I cover the workpieces with lids (I do not roll them up!).
7. I place the container with meat in a cold oven, setting the temperature to 180 ° C.
8. When the contents of the jars boil (air bubbles begin to rise), I reduce the temperature to 160 ° C.
9. I cook for 3 hours, I make sure that the mass boils well.
10. I turn off the oven, carefully take out the canned food, insert the sealing gum into the lids and roll it up.
11. I turn over to cool, wrap.

The stew is ready to be stored in a cool, dark place for storage. I do not use other recipes, this seaming is ideal both in composition and in the method of manufacture.
Canned meat is stored for no longer than two years from the date of production. Therefore, if you have a lot of the same canned food, it is better to stick labels on the jars with the date of their manufacture. Do not use stew with a swollen lid, even if the expiration date has not expired.

Note to the hostess: non-compliance with the technology for preparing canned meat can cause the reproduction of pathogens of dangerous diseases in the product. I pay special attention to the thermal regime - sterilization for three hours at the indicated temperatures according to the recipe is required!

Cooked in the oven, beef stew in a glass jar can be a lifesaver when you need to quickly organize a delicious second course for lunch or a full dinner. It is enough just to make a suitable side dish: boil porridge, potatoes or spaghetti. It remains to open the meat and enjoy the wonderful homemade taste of a natural product.