Meat Stew in Mason Jars
- ¾ kilogram Goulash meat (neck or shoulder, such as from Gams, Deer)
- freshly ground peppers
- Pastry flour (to tack)
- clarified butter (for frying)
- 1 onion
- 1 bunch Root system
- 2 sprigs thyme
- 1 teaspoon green peppers (without liquid)
- 2 bay leaves
- 1 teaspoon Juniper berries
- 1 garlic
- 1 tablespoon squeezed lingonberry (compote)
- 100 milliliters Red wine
- water (as needed)
- 2 large Mason jars (with rubber ring, cover, retaining clip)
Cut the stew meat into 2 cm (approximately ¾ inch) cubes.
Heat the clarified butter in a large Dutch oven.
Season the stew meat with salt and pepper, coat with flour and fry well in hot clarified butter.
Meanwhile, trim the root system, peel and cut into uniform small cubes. Add the roots to the stew meat and saute for a few minutes. When the setw meat is browned all around, add the thyme leaves, pepper, bay leaves, juniper berries, lingonberry and garlic. Pour the red wine, pour a little water so that the meat is covered, and cook for about 45 minutes. Stir often and pour the water as needed.
Fill a deep baking tray with warm water up to 1 cm high (approximately ½ inch) and place in the oven.
Pour the stew into the mason jars, close immediately and place into the baking tray in the oven and bake in a preheated oven at 130°C (fan: 110°C, gas mark 1) (approximately 260°F) for 10 minutes. The cooking time begins when "pearls" form in the liquid.