Canned Meat in Glass Jars Made of Large Beef Leg for the Winter!

beef leg

🥗Healthier: lean beef

💰Cheaper: pork leg

Lean beef reduces fat content while pork leg is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola oil is budget-friendly.

bay leaves

🥗Healthier: dried basil

💰Cheaper: dried oregano

Dried basil offers similar flavor with health benefits, while oregano is often cheaper.

preservatives

🥗Healthier: natural vinegar

💰Cheaper: lemon juice

Natural vinegar is healthier, while lemon juice can be a cost-effective alternative.

Prepare the beef leg by trimming excess fat and cutting into manageable pieces.

Season the beef with salt and spices, ensuring even coverage.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sear the beef pieces in the hot oil until browned on all sides, about 5-7 minutes.

Remove the beef from the pot and set aside.

In the same pot, add chopped onions, garlic, carrots, and celery; sauté until softened, about 3-4 minutes.

Return the beef to the pot and add enough water to cover the meat.

Add bay leaves, peppercorns, thyme, and parsley to the pot.

Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours until the beef is tender.

Once cooked, remove the beef and strain the broth if desired.

Pack the beef into sterilized cans, covering with broth.

Seal the cans tightly and process in a pressure canner according to manufacturer's instructions.

Cool the cans completely before storing in a cool, dark place.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary