John Myers
Ingredients for 1 servings:
- 300 g minced meat, beef or pork as desired, also mixed
- 1 tbsp oil
- 1 medium-sized onion(s), finely diced
- 1 garlic clove(s)
- Broth, from 1/4 cube
- 2 tsp dried Italian herbs (marjoram, thyme, rosemary, sage, oregano, basil and savory)
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
to be used for many minced dishes
Brown the minced meat in oil. Fry the onion and garlic. Add the stock, add the herbs, and season generously with salt and pepper. Pour the mixture into a clean, hot jam jar (hot water), leaving a 1 cm rim free. Carefully remove any grease from the rim. Screw the hot lid (pour in hot water) tightly back on. Heat it up again in the oven with a fan at 200 degrees Celsius for about 10 minutes. I always stay nearby. As soon as bubbles start to rise from the bottom and the lid bulges outward, remove the jar from the oven and immediately weigh it down with a heavy object. I always use a large can. This is for safety, as lids don’t always close properly. After a short time, it starts to bubble inside the jar, forming a vacuum. Once the lid has drawn inward, the can can be thrown away. Don’t try to open the lid; it will only close tightly once it has cooled down. The contents are well preserved and will keep for months even without refrigeration (at cellar temperature). Note from Chefkoch.de: Since the canning time chosen here is quite short, we recommend following these instructions: http://www.chefkoch.de/forum/2,15,176602/Einkochen-im-Backofen-erprobte-Methode-Els-chen.html
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