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

Instructions

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