Description
Mit dem Rezept Fleisch einkochen und haltbar machen, kann größere Menge Fleisch schon fertig gekocht auf Vorrat gelagert werden. Schnelle und Einfache Rezepte.
Ingredients
Scale
- 1 Stk Suppengrün (mixed soup vegetables such as carrot, celery, leek, parsley root)
- 1 kg Schnitzelfleisch (pork or veal suitable for schnitzel)
- 1 Schuss Öl (a dash of oil)
- 2.5 l Wasser
- 1 Stk Einmachglas für 2 l (1 large 2-liter canning jar, sterilized)
- 1 Prise Salz (a pinch of salt, for serving)
- 1 Prise Pfeffer (a pinch of pepper, for serving)
- 1 Prise Suppengewürz (a pinch of homemade soup seasoning, for serving)
- 0.5 EL Butter oder Öl (½ tablespoon butter or oil, for serving)
Instructions
- Prepare the soup vegetables (Suppengrün) by cleaning, peeling, and washing them thoroughly. Cut all the vegetables into bite-sized pieces to ensure they cook evenly and fit well in the jar later.
- In a large pot, heat a dash of oil over medium heat. Once the oil is hot, add the chopped soup vegetables and sauté them for a few minutes until they begin to soften and release their aroma. This step enhances the flavor of the broth.
- Pour 2.5 liters of water into the pot with the vegetables. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Add the schnitzel meat into the pot with the simmering vegetables and broth. Ensure the meat is fully submerged. Cover the pot partially with a lid and let it cook gently for about 2 hours at medium temperature. During this time, the meat will become tender and fully cooked, absorbing the flavors of the broth and vegetables.
- While the meat is cooking, sterilize your canning jar (2-liter capacity). To do this, wash the jar and lid thoroughly with hot soapy water, rinse well, then place them in boiling water for a few minutes or heat in an oven at 120°C (248°F) for at least 10 minutes. Let the jar and lid air-dry on a clean towel.
- After the meat has finished cooking, remove the meat from the pot and cut it into large, hearty pieces. This makes it easier to portion and store.
- Tightly pack the meat pieces into the sterilized jar. You can also add some of the cooked carrots or other vegetables from the soup for extra flavor and color.
- Strain the broth through a fine sieve to remove any solids. Pour the hot, clear broth over the meat and vegetables in the jar until everything is completely covered, leaving about 2 cm headspace at the top.
- Seal the jar immediately with its lid, making sure it is airtight. Allow the jar to cool at room temperature. As it cools, a vacuum will form, ensuring the contents are preserved.
- Store the sealed jar in a cool, dark place or in the refrigerator. The meat will keep for up to 6 months if stored properly.
- When ready to serve, open the jar and pour the broth and meat into a saucepan. Bring it to a boil over medium-high heat to ensure it is thoroughly heated and safe to eat.
- Season the broth with a pinch of salt, pepper, and homemade soup seasoning to taste.
- Remove the meat from the broth and let it drain. Heat a small amount of butter or oil in a frying pan over medium-high heat. Briefly sear the meat pieces on all sides until they are golden and heated through.
- Serve the heated meat with some of the broth and vegetables as desired. Enjoy your shelf-stable, homemade cooked meat!
Notes
Das Fleisch hält sich gut gekühlt bis zu 6 Monate. Make sure to always use sterilized jars and lids to prevent spoilage. Once opened, consume the contents within a few days and keep refrigerated. This method is ideal for preparing larger quantities of meat in advance for quick and convenient meals.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 10-25g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg