Update: finished the canning. Ended up having 4 jars of pork roast. I had to really whack at that lovely roast. It was too big to work with well, and there weren't nature fissures in the meat along which to divide it.
Here's a picture to tempt your taste buds. Pork is on the left and in the back. Beef is on the right.
Looking at the roast beef, I see a lot of fat in there. I'll have to trim the fat off better the next time and use less oil in browning. Really wasn't thinking about how much fat would end up in the broth. I think these will be eaten first because I have no clue how long the jars can be stored before that lovely fat goes rancid. Mmmm, maybe a six-month limit will be placed on these beef roasts.
Speaking of rancid fat. My Dad in his zeal and going-to-Sam's-Club days, bought oil in 5 gallon containers. He built a lovely little rack for it that tips over to allow you to fill another container. Gads, I couldn't believe how heavy 5 gallons of oil is! It's gone rancid, and I can't even lift the thing to throw it away. Going to have to empty it some to get it in the trash. Bleh. What a chore.
2 comments:
What kind of juice is with the beef? It looks like au jus?
You can brown the beef in a little broth instead of oil. Works the same and lowers the amount of fat in the final jar. Or... Boiled beef. Stop groaning, it tastes better than you think. Boil in water with spices, onions and garlic. Strain off the veggies and use the juice you boiled it in after skimming off the foamy stuff or fresh broth with some fresh spices if you like. You can add chili powder, cumin, etc., for a lovely Mexican beef-flavor. It is great in tacos, burritos, etc. Best of all, you open the jar, warm and there you go.
It is the au jus. Browned the meat, added water to the skillet and cleaned that and put that broth in the roasting pan. Filled the roasting pan with additional water to half way up the roasts. Roasted in oven until medium done.
I'm not one much for boiled beef. That said, I boil pork shoulders all the time. Makes tasty pork for Mexican dishes and pulled pork sandwiches. The broth gets turned into posole (hominy and pork soup.) Yum.
Oh, and I boil my hamburger whenever I make tacos. I like the finer texture from boiling over the coarser one from skillet browning.
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