If you’re looking for a simple and delicious way to prepare meat that will last a long time, this recipe for meat in pots is for you! Thanks to aromatic spices and slow cooking, the meat becomes tender, juicy, and full of flavor. Learn how to prepare this traditional recipe step by step.
Ingredients (makes about 4 500 ml jars)
1 kg beef shoulder
1.5 kg beef cutlet
50 g salt (20 g per kg of meat)
2 teaspoons ground pepper
1 teaspoon sweet paprika
1 teaspoon hot spices (optional)
A few black peppercorns
1 bay leaf per pot
1 garlic clove per jar (halved)
Water (for cooking)
Preparation Steps
Preparing the Meat:
Cut the meat into medium-sized pieces, suitable for the size of your pots.
In a bowl, combine the salt, ground pepper, paprika, and hot spices (if using). Coat the pieces of meat in this spice mixture until well coated.
Filling the pots:
Place a bay leaf and half a garlic clove in the bottom of each jar.
Add the pieces of meat, pressing them in gently.
Sprinkle with a few grinds of black pepper.
Sterilization and Cooking:
Seal the jars tightly.
Place a cloth on the bottom of a large pot to prevent cracking.
Place the jars in the pot and cover with water.
Bring the water to a boil, then reduce the heat and simmer for 3 hours.
Cooling and Storing:
After cooking, remove the jars from the water and let them cool to room temperature.
Refrigerate the meat once it has cooled. The meat can be stored for up to 30 days.
