Step-by-Step Instructions
1. Cut the Meat
Choose a fattier cut of beef like the neck, as it will stay moist and flavorful. Cut the meat into small chunks, about the size of a walnut, so they fit easily into jars.
2. Fry the Meat
Heat a generous splash of vegetable oil in a large pan. Add the meat and fry until it begins to brown. This step enhances flavor and helps seal in the juices.
3. Add Chopped Onions
Finely chop two onions and add them to the pan. Stir well and continue frying until the onions soften and become golden.
4. Add Carrots and Spices
Dice the carrots into small cubes and add them to the pan. Season with:
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of dry spice mix
- Black pepper to taste
- 1 teaspoon of sweet ground paprika
Continue stirring and cooking until the vegetables are soft and the meat is coated in a rich, fragrant mixture.
5. Prepare the Rice
Wash the rice thoroughly until the water runs clear. This helps remove excess starch and prevents clumping during the cooking process.
Assembling the Jars
6. Layering the Ingredients
In each sterilized 0.7-liter jar, follow this layering method:
- Bottom Layer: 3 tablespoons of washed rice
- Middle Layer: A generous spoonful of the meat and vegetable mixture
- Next Layer: More rice
- Top Layer: Another spoonful of the meat mixture
- Final Layer: Finish with rice, but leave about 2 fingers’ width of space from the top of the jar.
This layering ensures even cooking and an appealing look when opened.
7. Add Boiling Water and Vinegar
Fill each jar to the top with boiling water, making sure everything is submerged. Add 1 tablespoon of 9% vinegar to each jar – this adds acidity, which helps with preservation and enhances the flavor.
8. Seal the Jars
Wipe the rims of each jar carefully to remove any residue, and seal tightly with new, undamaged lids. This step is essential to prevent contamination and ensure the jars vacuum-seal properly.
Cooking the Jars
9. Prepare the Pot
Place a clean cloth or towel at the bottom of a large pot to prevent jars from touching the direct heat or cracking. Arrange the sealed jars inside, and pour hot water into the pot until it reaches the level of the jar lids.
10. Cook for 4 Hours
Bring the water to a boil, then reduce the heat and simmer for 4 hours. Monitor the water level and add more if it evaporates. This extended cooking time ensures the meat is tender and fully cooked, and it helps create a seal as the jars cool.
