Beef Stew Preserves in Jars
Beef gives this stew preserve a deeper savory flavor and plenty of protein, while lard softens the fibers and helps the meat stay juicy through the long cooking. It is a practical ready-to-use meat staple for a keto menu without grains or added sugar. Once fully cooled, the meat firms up and becomes even more convenient to store in jars.
Cut beef (600 g) and lard (300 g) into small pieces. Finely chop onion (40 g). If you have time, mix the beef with part of the table salt (6 g) and black pepper (2 g), cover it, and leave it in the refrigerator for several hours or overnight so the meat softens slightly.
Prepare two clean 500 ml jars. Put some onion (40 g) and part of the black pepper (2 g) on the bottom, then arrange the beef (600 g) and lard (300 g) in layers. Add bay leaf (1 g) and the remaining table salt (6 g). Do not press the contents too tightly, so the meat can heat through evenly and release its juices.
Cover the jars loosely with lids, place them into a deep pot on a towel, and pour in hot water up to the shoulders of the jars. Bring the water to a gentle simmer, lower the heat, and cook the stew for 4 hours with the pot covered. By the end, the beef should be very tender, easy to pull apart into fibers, and fully surrounded by its own juices and fat. Seal the jars tightly right away, cool them completely, and keep them in a cool dark place.
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