Meat a la stew in the Steba pressure cooker

Meat a la stew in the Steba pressure cooker

Category: Meat dishes

Ingredients
My meat is a ham	1.5kg
Garlic	4-6 cloves
Allspice peas	8-10 peas
Salt	0.5 tsp
Provencal herbs	0.5 tsp
Black pepper	pinch to taste

Cooking method

• Cut the meat into medium pieces. Sprinkle with salt, pepper, add Provencal herbs and let it sit for literally 15-20 minutes (I did this in a separate bowl)
• Put the meat in a jar, put a couple of cloves of garlic on the bottom of the jar and put garlic on the same meat, close with a lid. It is better, of course, to do this in glass, with screw caps, which we use for preservation. Put jars into the pressure cooker bowl and pour water to the middle of the jars (the water was poured warm)
• I chose the meat mode (well, I don't know why, it just happened that way). Time 50 minutes
• Bank for 450-500g
• How much pressure was recruited and released, unfortunately, I did not detect.

Time for preparing:

more than an hour

Note

I made this stew in two pressure cookers in Steba and Brand6051, so I bring the same amount of ingredients here and there.
I had a plastic can. In view of the fact that we now have autumn and a period of harvesting, unfortunately I did not have glass jars at all, but I urgently needed to make meat in this version, my husband went to the mountains and this meat is simply easier to use as a snack, or for making soup - chowders.

Invented! Well, your meaty souls will do just fine, especially Parkerie

Invented! Well, your meaty souls will do just fine, especially Parkerie

No figaaa ... my husband took everything away. Parkushenka cooked meat separately.
Yes, I also did the thighs in the smokehouse, did not want to give it, but I demanded it gave a little meat.

Tan! Should you put glass jars closed? Screw the lid straight?

Lowered pork parquet. He's better off with a chicken.

Tan! Should you put glass jars closed? Screw the lid straight?

Lowered pork parquet. He's better off with a chicken.

Screw it straight.

Tanya, did you pour water into the pan? I also need to make stewed meat for future use, but I want to try to make it in a bowl, and only then in jars and into the freezer.

Tanya, did you pour water into the pan? I also need to make stewed meat for future use, but I want to try to make it in a bowl, and only then in jars and into the freezer.

Exactly. I forgot to write about water. Thank you. I'll add it now.
Poured, up to the middle of the jars.

Tanyulya, Tanechka, please tell me how long such canned food can stand, where it is better to store it. And is it possible to cook canned food in Oursson or the pressure in it is not enough?

Tanyulya, Tanechka, please tell me how long such canned food can stand, where it is better to store it. And is it possible to cook canned food in Oursson or the pressure in it is not enough?

Here opinions of course are divided ... whether it is possible to store and whether it is dangerous .... I will not say the exact answer. I made this type of stew in the cuckoo and in the AG, I did not store it for more than a month and only in the cold. Do stew only in glass! and with screw caps.

Here opinions of course are divided ... whether it is possible to store and whether it is dangerous .... I will not say the exact answer. I made this type of stew in the cuckoo and in the AG, I did not store it for more than a month and only in the cold. Do stew only in glass! and with screw caps.

Tanya, thanks! I remembered my childhood, when my mother made canned meat, a few days later she fed me with her friend this canned meat and how bad it was for us ..... And everyone probably loves canned meat. Only there is no good now. So I'm looking at the experience of skilled tovarischev.

Tanyulya, thanks for the recipe. I cooked this too, I was terrified of putting glass in a pressure cooker, but nothing happened. The meat turned out to be tasty, but a little fatty for me, especially the broth. Immediately full of ideas - what if beef? And if you add an apple or a plum?
Here they discuss how long such meat can be stored. I know for sure, it’s not at all good with us if he lives until tomorrow) I didn’t cook for canning, but just to try this method.

[Tanyulya]

Tanyulya, tell me, please, at what pressure to do in screwed glass jars so as not to burst?

Tanyulya, tell me, please, at what pressure to use in screwed glass jars, so as not to burst?

You can do it at the maximum, but do not force it off. I did the maximum and in the cuckoo I did the same at 120.

[Tanyulya]

Tanyulya, thanks for the recipe. It’s delicious and simple, you don’t need to do anything at all, but such a magic wand, when you have no strength and desire to cook especially. I did it, put it in the refrigerator and stands, waiting in the wings. It's very cool, as the lid itself retracts when it cools, canned food is obtained. I did 0.5 in glass, on the second jar I went too far with the amount of meat, you can't see to put it to the eyeballs, juice and fat flowed into the water, although I took lean meat, it turned out generally dietary. Are you doing the automatic program "Meat"? And then I see 50 minutes, well, I set it for 50 minutes, suddenly, I think it won't get ready.

Svetlana, thanks for the feedback and for trying
I do on meat, on steam (with the valve closed), in Brand I do.
Everywhere in glass and plastic and metal molds.
The longer the time, the more stewed the taste.

Tanya, hello! I really need you, did you do this at Shteba? And if banks with met. lids that machine roll up? I want to try. In general, my spouse, who was stuck, did not like it in the autoclave - it turns out too liquid. Today I did it in the oven for 180 g., I closed the cans with foil and then the lids - because of the rubber bands, suddenly they would have deteriorated at this temperature. I have not tried it yet, I do not know what to say, I left one can for him in the morning. In Shteba, of course, it is not so productive, in the oven there are 9 cans of 0.5 liters at once, but it is possible if the temperature is 124 - a guarantee against botulism spores. Maybe someone will advise me about covers with rubber bands? If in Shteba - I understand what to put rolled up, and in the oven - covered without rubber bands or with rubber bands?

I cooked stew today in Štebik. Only 3 cans fit, I took 0.5 liters each. I spread the meat not to the eyeballs, but 2-3 cm below the neck, as I assumed that the juice that was released could overflow.
She poured water into a bowl up to the shoulders of cans. I put it on Meat, but I didn't like that, judging by the sounds, there was a strong boil. Without relieving pressure, turned off the Meat and turned on the Soup mode. Boiling immediately became much less.
The jars had screw caps, they did not close tightly, they just closed them. I was afraid that if you screw the cans tightly, then pressure will be created inside the cans in addition to the pressure inside the bowl and suddenly it will burst
And I also put it on a silicone mat just in case
It turned out great! Thanks for the recipe!

Added Saturday 14 Jan 2017 08:37 PM

And if banks with met. lids that machine roll up? Maybe someone will advise me about covers with rubber bands? If in Shteba - I understand what to put rolled up, and in the oven - covered without rubber bands or with rubber bands?

I prepare blanks for the winter using an airfryer, so there is an experience with lids that can be applied in the oven.
During cooking in the AG / oven, you need to use lids without rubber bands (auxiliary) - just cover the jars with them. This is to ensure that the rubber bands are not damaged by heat.
And when everything is ready, take out the cans, cover them with boiled lids with rubber bands (basic) and roll up

I made a stew from a pork leg and a neck in a steak on soup with a maximum time. I immediately closed the jars with screw caps. Water in a saucepan up to a hanger. The stew turned out to be amazing, with the same soft taste. Thanks for the science!

[Girls,]

Girls, I still do not understand if it is possible to make canned food and take them with me on the road?

[Natusichka]

Natusichka, look a similar recipe
Canned stew (Cuckoo 1054)
There the girls write that they took home-made stew with them on trips in August.



And another interesting addition about the boiling point of salted water
Canned stew (Cuckoo 1054) # 127

[Sveta]

Sveta, Thank you!

Quite often I cook such meat, it turns out very aromatic.
but now a wild question - what if you make it together with cereals? Let's say buckwheat? Will it boil down to impossibility in these 50 minutes? And how to calculate its amount?
I think I'll try

[Robin bobin]

Robin bobin, Lena, can I answer, I did it with brown rice, but softish, but not critical. I did it according to a different recipe, there the time is generally 1h39m, that is, a full cycle. Made directly in glass with twisted lids.

Oh, brown rice is a great idea. I've already thought about barley, but my audience doesn't like it.