Beef With Buckwheat Groats
|beef||530 g||1.16 lb|
|buckwheat grouts (dry)||350 g||12.3 oz|
|jowl (or bacon) without the skin||100 g||3.5 oz|
|lard||2 g||1/2 tsp|
|beef or pork bones for making stock||300 g||0.66 lb|
|Ingredients for 1 kg of material|
|salt||15 g||2.5 tsp|
|pepper||1.2 g||1/2 tsp|
|allspice||1 berry||1 berry|
|bay leaf||one leaf||one leaf|
|fresh parsley||10 g||0.3 oz|
|fresh celery||20 g||0.7 oz|
|fresh onion||30 g||1 oz|
- Cut beef into 1 inch (25 mm) pieces. Cut jowl (bacon) into 1/2" (12 mm) pieces or grind through 1/2" (12 mm) plate.
- Cut onion into thin discs and fry in lard until golden.
- Place bones in 600 ml (20 oz) water and simmer at 194-203° F, 90-95° C for 3 hours. Add allspice, bay leaf, celery and parsley. Simmer additional 60 minutes. Strain the stock.
- Wash buckwheat grouts. Place ground jowl/bacon in a pot and heat until there is some fat. Add buckwheat grouts, and 200 ml (7.76 oz) bone stock and slow cook for 60 minutes, stirring often. At the end, add fried onions and mix all together.
- Add meat pieces to the pot and mix all together.
- Pack 120 g (4.23 oz) of the product into the can and pour 80 ml ( 2.71 oz) bone stock, leaving 1/2 headspace.
- Exhaust cans to 170° F, 77° C meat temperature.
- Seal and process at once at 250° F, 121° C: 307x200.25 - 45 min