A staple of Turkish breakfast tables, this Turkish beef preparation is made by browning beef cubes in sheep tail fat and cooking them quickly in a pressure cooker. Once cooled, it is packed into jars and stored in the FREEZER. This is not shelf-stable canned meat: because meat is low-acid, it can be safely canned at home only in a pressure canner with a calibrated dial gauge; a household pressure cooker is not a pressure canner. The pressure cooker here is only for cooking.
Render the sheep tail fat in the pressure cooker over low heat.
Add the beef cubes and brown over high heat until they release their juices and the liquid evaporates.
Add the salt, black pepper, and cumin, then close the pressure cooker.
Once the pressure regulator starts rocking, cook over low heat for 25 minutes.
Remove the cooker from the heat and let the pressure release naturally for 15 minutes. Transfer the cooked beef to clean containers and store in the freezer.
Store the cooked beef in the FREEZER, not the pantry. Let it cool completely before freezing; freezing it while hot can create ice crystals and damage the texture. It can be stored in covered glass jars in the freezer for up to 3 months. Cooking in a pressure cooker does not make meat shelf-stable; a pressure canner is not the same as a pressure cooker. NEVER TASTE beef that smells suspicious or has changed color. Method limitation: USDA, Complete Guide to Home Canning (Agriculture Information Bulletin No. 539, revised 1994); NCHFP / University of Georgia.
Tarifteki 1 kiloluk ölçüyü iki katına çıkarıp kavanozlara doldurdum, dondurucuya kaldırdım. Sabahları hızlıca ısıtıp yemek güzel bir rutin oldu.
Kuyruk yağı oranını tarif kadar koymama rağmen sonuç bana fazla yağlı geldi, damak zevkime hiç uymadı; bir dahaki sefere yağ miktarını yarı yarıya azaltıp etin oranını artıracağım.
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