Stewed Beef
Description
Suitable both for a holiday and for everyday meals. Preparation: Wash the meat thoroughly and remove the bones, membrane, and fat. Cut into small pieces. Place in a separate container and mix with salt and spices. Let it marinate. Make broth from the bones and trimmings. Strain the broth and let it cool. You can use half-liter or liter jars. Wash the jars well and sterilize them. Pack the meat into the jars tightly so there are no empty spaces. If the meat has not been saturated with its own juices, you can pour in the prepared broth. Cover the jars with lids. Pour a little water onto a baking sheet and place the prepared jars in it. Put them in a cold oven so it warms up together with the jars. Set the oven temperature to 110 degrees. For the beef stew to become tender, keep it in the oven for at least three hours. Cook the meat until the liquid in the jars reaches a full boil. Remove the jars from the oven, seal with the lids, and turn them upside down. After 5–6 minutes, turn the jars over again and cover with a blanket until they have cooled completely. It is best to store the stew in the refrigerator or in a cool place. The appetizer is ready. Serve immediately.