Beef With Buckwheat Groats

Materials Metric US
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


  1. 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.
  2. Cut onion into thin discs and fry in lard until golden.
  3. 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.
  4. 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.
  5. Add meat pieces to the pot and mix all together.
  6. 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.
  7. Exhaust cans to 170° F, 77° C meat temperature.
  8. Seal and process at once at 250° F, 121° C: 307x200.25 - 45 min

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