docsCanned Chipotle Beef
Ingredients
- 2 teaspoons oregano (dried)
- 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
- 1 tsp red pepper flake or 1/2tsp ground chili powder
- 50 g coriander (aka cilantro, fresh, chopped. ½ cup / 2 oz)
- 8 cloves garlic
- 5 chipotle chiles (half of a small tinned in adobo sauce)
- 200 g onion (sliced. 2 cups / 8 oz. Measured after prep. 2 medium onions)
- 1 kg stewing beef (chuck, round, or brisket) (2 lbs)
- Beef broth (hot)
Directions
- Put the oregano and salt in a large bowl or pot.
- Wash and chop the fresh coriander. Add to bowl.
- Wash, peel and slice the garlic. Add to bowl.
- Finely chop the chiles, add to bowl.
- Mix the contents of the bowl.
- Wash and peel onions. Slice, and add to bowl.
- Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
- Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
- Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
- Jar size choices: half-litre (1 US pint) or 1 litre (US quart.)
- Pack the warmed jars firmly (but not overly tightly) with mixture.
- Leave 3 cm (1 inch) headspace.
- Top up the jars with hot beef broth (or even just plain boiling water is fine.)
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
recipes/baking/canned_chipotle_beef.txt · Last modified: 2024/01/07 13:33 (external edit)