Beef and Pork Stew

Appetizers | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The number of servings is indicated by default.

Ingredients

Veal Tenderloin - 17.6 oz
Pork tenderloin - 17.6 oz
Green peppercorns - to taste
Bay leaf - to taste
Salt - to taste

Step by Step guide

Step 1

The meat should be taken without bones or sinews. Rinse with cold water. Cut the meat into medium-sized pieces along the fibers. Place in a pot and cover with water, 1–1.5 cm above the meat. Do not salt.

Step 2

Place the pot on the heat. After boiling, skim off the foam with a slotted spoon. Add 10–12 black peppercorns. Cook on low heat for 2 hours. Do not salt.

Step 3

After 2 hours, you can add salt to the meat.

Step 4

After another 1–1.5 hours, add bay leaves (2–3 leaves) and adjust the salt (if necessary). Cook with the bay leaves for about 15 minutes, then remove the bay leaves.

Step 5

Without turning off the heat, remove the meat and distribute it into prepared sterilized glass jars. I washed the jars with dishwashing detergent and poured boiling water over them. The lids must also be boiled.

Step 6

Pour the broth over the meat in the jars to the top. Seal with lids. Turn them upside down and leave to cool. After that, you can store them in the refrigerator.