Meat for the winter in the bank, recipes five minutes. Preserving, stewing meat for the winter

Recipe-five-minute canning of meat for the winter

Necessary ingredients:

• 
  meat (beef or pork);


• 
  salt;


• 
  water.

Step-by-step instruction:

1. 
   Thoroughly wash and clean the meat from the films and excess fat. We cut it into cubes of medium size, so that we can easily pass into the jar.


2. 
   Next, we prepare the brine, keeping the proportion of 100 gr. Salts on 1 liter. water. Boil the brine, add pieces of meat. We cook without spices for 5-7 minutes, constantly removing the foam.
   
   
   On a note! Try not to digest the product. If the red juice from the meat stopped standing out, then it's ready.
   
   


3. 
   In the prepared bank we lay our meat and fill it with brine. After that, the can is tightly closed. After full cooling we put in a cold place.

Recipe-five-minute: stew in cans with vegetables and balsamic vinegar

Necessary ingredients:

• 
  meat (beef or pork);


• 
  carrot;


• 
  dill;


• 
  salt;


• 
  balsamic vinegar;


• 
  water.

Step-by-step instruction:

1. 
   My meat. We prepare the brine, keeping the proportion of 80 gr. salt / 1 liter. water. Boil the brine, add slices of meat and chopped carrots. We cook for 15 minutes. For 2 minutes before the readiness, we add balsamic vinegar in the proportion of 2 tablespoons / 1 liter. water.
   
   
   Attention: Balsamic vinegar should be added shortly before the end of cooking, as it is peculiar to evaporate.
   
   


2. 
   In a prepared bank, we carefully fold the meat withcarrots, shifting a sprig of dill. Fill up with brine. We close the can tightly. After cooling we store it in a cold place. Meat in brine with balsamic vinegar and vegetables is dense, fragrant, with a piquant taste.

Cook quickly and delicious!