Oh my goodness!!! This was a favorite way we cooked steak, when I was a kid growing up on our family farm! Except we called it *”cowboy steak,”* we each got our own small piece of meat in a jar (so we could season it however we wanted…for better or for worse🤣) but we also put potatoes and carrots in it (so it was like each person got their own personal Sunday pot roast!)….and then everyone’s jars got put into massive slow cookers, filled with boiling water- and left to simmer/cook all day. Then when we came in from the days work on the farm, we had our personal, custom made “meat ‘n taters” for dinner. 😋 It was always a favorite meal of us kids (all of my older siblings, my cousins and I looked forward to cowboy steak days!💖)!! To this very day, I still occasionally cook it like this with my nieces and nephews (they have just as much fun as we did with it!😁) ….except my seasoning skills have *vastly* improved and I’ve learned when to just put the rosemary DOWN!!! lol
Wasn't sure what to expect from the thw title. But see this is a good preservation technique makes so much sense. And really looks like a great pot roast in the end.
You cannot safely can meat this way. You need a pressure canner to can meat at 5-15 lbs of pressure for around 90 minutes, plus in 1 inch cubes, not a whole steak.
LOL-my dad was a butcher, so I thought everyone ate steak at least once a week. I could never understand why my friends were so quick to accept dinner invitations at my house when it was “just top sirloin” 😂
I saw the title and immediately thought "sure, you CAN cook a steak in a jar but why on earth would you want to?" As you spoke, I remembered that my grandmother used to can meat, so, yeah, it is a viable preservation method. Not one I am interested in doing, though. As you poured it out of the jar, I thought "Emmy should have stuck a potato in there, then she'd have a pot roast! "
This kind of information is valuable. There may not always be a time you have a freezer due to no electricity and have to resort to actually having livestock. Can't eat all that meat from a cow by the time it goes bad :/
My thought exactly; she said "it's like a stew"... of course it is! You just braised a great steak into a stew. What a waste or a ribeye! That said, this could actually work great for a not-so-premium cut like a chuck roast.
Canning meat… cool. Doing this to a rib eye cut is sacrilege, so your initial reaction was right. Kudos to Emmy though. Venturing where many won’t go for our entertainment and education!
I've had bottled moose, caribou, rabbit, cornish hen and there might have been a bit of salt but it was mostly just meat and gel. Jarring the meats really enhanced the flavor. I loved eating it right from the refrigerator with fresh warm buttered bread. The solid gel was so good and the fat formed a layer on the top of the jar and could easily be removed.
@@darellgrant8753 everyone has their own opinion and what you like or don't like isn't right or wrong. How does straight from the fridge sound? I'm really curious. It's not different in my opinion than having a sliced turkey sandwich from leftover turkey in the refrigerator.
@@darellgrant8753 -- I've always loved cold leftovers, being that I was born b4 microwaves were invented (in the mid 1970s, my older sister bought one for my mom on a payment plan bcuz the huge microwaves accompanied with a big cookbook cost about $800 back then, and minimum wage was just under $2 an hour)... it was just too much fuss to heat up cooked food b4 those came out 😊
Yeah, I was thinking my Sous Vide does this all the time, Also faster and super hard to mess up since you have to work really hard to overcook it sous vide.
More or less, yeah. Or maybe kind of like a semi sealed bain marie? Interesting way to make a pot roast. It does look like like it would taste good. Maybe more flavor stays in?
Yeah it's really not the piece to be using. It just fell apart into almost nothing. Probably very tasty buuuut the wrong meat. My guess is that this would be good for a tougher steak. Like a chuck steak? I don't really know my meat well. But I do think this would make a great cooking method to make 2-3 jars for just one person to have a meal or two. Less meat though but with veggies too. At least more onions & some potatoes anyway.
Basically what you did was can beef which you were planning to consume right away. In the future, however, it’s wise to use room temperature water with room temperature food and then bring to a boil. Otherwise you risk cracking your jar (we canners call it thermal shock) which happens even with canning jars. USDA recommends pressure canning meat and low acid foods but you can absolutely can meat in a three hour water bath process. The jar needs to be covered with at least an inch of water during that three hour boil. And always use a rack or towel in the pan, not so much for rattling but again to thwart thermal shock. I’ll bet your steak was very tender.
So would 3 hours be a viable substitute for a pressure canner? I'm think this recipe might work with less expensive cuts that would more typically be used for pot roast or stew.
@@rnptenafly in Europe, 3 hours waterbathed is standard for meats. In fact, North America is the only area of the world that does not waterbath like this in general. In some countries, pressure canners are illegal.
@@rnptenafly yes. People have been preserving meat and other low acid foods with water bath canning for generations. Here in the US we have access to pressure canners but most places overseas don’t so they continue to safely water bath their low acid foods. I prefer to pressure can meats because it only takes 90 minutes for quarts and 75 minutes for pints (at the required pressure setting for your particular altitude). If you haven’t canned before you might check with your county extension office; many offer canning classes. Or you could join a canning group on facebook; lots of helpful people there who will share their knowledge with you. Also check out some of the youtube sites for canning. There’s a wealth of information out there and lots of helpful and entertaining sites including this one. Good luck!
I've only ever canned fruit jams and tomatoes, and those don't require a pressure canner. I've always been intimidated by the thought I'd pressure canning. But I like to make soups and stews in large batches. I used to have a chest freezer and would freeze a lot of it. I don't have one anymore and wondered if I could can them instead. Is the canning process the main part of cooking for these items?
My nanny makes bottled moose and it is one of my favourite things ever. It was done out of necessity when my dad and his siblings were young but it has carried on past the hard times because of how amazing it is!
I can see how it would pre cook it an hour or so and then pat the meat dry and sear it. And great gravy and cooked potatoes to go with it. I assume one could put a pot in a pot.
I once did a lesser cut of beef and made a kinda roast. Or rather cut it in 3 chunks to fit it in the pot. Heavy emaille pot, seared it, pepper, salt, zest of orange , I think onions, and maybe garlic (no roasting) and later green olives (it was called beef provencale). After the sear (in olive oil or ghee) the pot was closed (well closing lid an wet towel can help and on the lowest temp the stove would allow (a ceran field so it is better to regulate than gas). and then letting it "sweat" for 90 minutes, maybe longer. I do not remember if I added water of not, maybe just a little to get the brown crust from the searing off the bottom The somewhat tough fibres had time to soften, the fat melted out or into the meat. The meat had time to reabsorb the fluids. And there was some browning of the broth going on.
The process is somewhat similar to Sous Vide but doesn’t have the precise temperature control of a circulation pump, and since the contents of the jar doesn’t have full contact with the glass I wouldn’t trust the heat transfer. You say that just want to cook the steak, not preserve it, you could do the same process in a vacuum sealed bag instead of the glass jar, and have safer results.
The shaker jar lid is simply forming a seal between the metal lid and the jar. Otherwise they would have to make an injection molded ring as a seal as the geometry of the lid/jar is build for all those ground spices.
I just watched the other video. Not Country living, the guy named Kadir. That was fascinating! We groan and Moab about making a simple meal in a kitchen full of every gadget in the world! Lol! He took time to make each dish over an open fire or hot coals but you could tell how much he enjoyed it. That “ steak sandwich “ looked better than any cheesesteak I have ever had and I live in Philly! I loved that he finished off his meal with a cup of coffee, with the sunset. Amazing. Thank you for bringing us that video and thank you for again making something delicious in an unusual and unexpected way. (I would still love to see that steak canned properly and opened after a few months or a year😄)
Me too..(Granda had livestock and farm land, Dad sold Poultry Feed and Hog Equipment) A piece that marbled should have just been on the edge of "moo-ing" 🐮 to be on my plate...😁 Sear it quickly, so it melts butter, then give it to me bloody rare, so I can mix my baked tater and sour~cream in the juicy-red juice..
I thought the same thing. This way of cooking is to tenderize cheaper cuts of meat. Also, I could eat the whole steak myself, with a baked potato and veggies.
Learning and absorbing information is great! Autodidacts unite! and i ADORE that huge white enamel pot you have! Another one of your fantastic thrift store finds? Also, they include the shaker with the bay leaf jar so you can reuse the jar as a shaker when you're done.
Thanks. That was interesting. Once I was on a long trip, and I had a limited expense budget. So, I ate light. The last night of the trip, we went to this place at eleven at night. I ordered the cheapest thing, which was a bowl of chicken soup. My boss was annoyed, and said, "Damn, don't eat that." He told the waitress, "Get him that." tapping on the menu. I didn't know what it was, but he said he would pay for it on his expense. He got three beers, and left for the hotel. A while later, the waitress brought a backed potato, and a steak so big, it stuck off the plate six inches. The waitress had a camera, and if I ate it in forty minutes, it was free. The waitress looked about thirteen, and she was standing their watching me. There was only another person in the place, and sat their staring at this giant steak. The waitress seemed annoyed. I wanted to ask her, if she had school in the moring, but it was summer. I said, "I can't eat all that, I'll get sick." The waitress said nothing. The waitress was as thin as bean stalk, so I asked her, "Do you want half this?" That seemed to wake her up, and she said "Really?" I said, "Yes really." She ran off like a shot, and came back with another plate. She also had more sour cream. I cut the steak in half, and gave her the big half. I also gave her half the baked potato. She ate the whole thing, in ten minutes. I did my best to eat the rest in forty. The waitress talked about her mom, and dad, and I was sure she was thirteen. She urged me to finish the steak, which I did. Then she took a picture, with her in the back ground, clean up plates. She said, "I can't give your money back, but we ate the whole thing in forty minutes." She said she would put my picture up.
I got a kinda similar story. I was traveling and wanted to get to my destination quickly so only ate some snack food , when i got to my destination i decided to treat myself at a actual restaurant. When the waitress seated me , i told her i was starving and to just bring me the biggest dish they serve. She said it's the Kings platter. I finished it and got a tee shirt and my picture on the wall. My family and friends teased me for a long time for unknowingly finishing a food challenge.😂
So glad I'm not the only one who shares 1 steak with my family. I cut it up and place it on a plate in the center of the table. We also serve rice with it and we add veggies along as well. Definitely filling!
Since this was originally a recipe for a meat preservation could you do a video where you actually keep the meat in the jar for an extended period of time and then compare it to a one just made? I would love to hear your thoughts on the difference of taste of meat just preserved and meat that has been preserved over a period of time.
I pressure can beef all the tine. It basically comes out tasting exactly like a slow tasted pot roast. It is a bit of a drier texture since I think some of the fat degrades with the temperature needed for canning. The technique shown in the video is not how you can near safely. You need a pressure canner
Emmy you've brought me so many amazing experiences! Your creativity is infectious. You're open to everything judgement free....im in tears. Thank you for blessing your subscribers with your friendship.
YUUUUUUUM! I would totally do this instead of cooking a giant roast in the crock pot since I live alone. Maybe add a few cut up red potatoes. I would also lay the jar on its side while it was cooking so the beef could marinade in its juices.
Just make sure you put a rack or cloth on the bottom so the jar doesn't bounce on the bottom and crack. Good luck with your future bottled meat recipes :-)
@@milliethomas9984 oh, good tip...I never thought of canning with the jars tipped or sideways, mainly because I worry about siphoning of food under the seal, especially as I take it out of the canner.
It should also work with a pot in pot approach - if you eat it soon, not for canning of course. The smaller pot would need a lid or a plate. And of course the larger pot should also allow covering or a lot of water has to be replaced and you need to check it all the time - never mind the waste of energy and moisture in the air. I made something comparable but w/o the water bath. A lesser cut of meat, big chunks (not one piece of roast, but cut into 3 - 4 pieces), searing the meat on all sides, then closing the lid and letting it simmer in its own juices. The vapor will condense on the inside if the lid is a good fit (or you could give a plate on it. So normally no water needed - maybe a spoon or two after the searing so it does not burn then. And it needs to be the lowest setting (I have an electric stove, not sure if gas could be regulated down that much). The heat that comes onto the meat is so mild as if it was the indirect heat from a water bath. It is surrounded by vapor and the broth that cooks out.
As soon as I saw a video on this I did my own version with a pressure canner. Half gallon jars, 2 ribeyes per, with tomatoes, potatoes, mushrooms, and seasoning. Very similar results in terms of consistency, which does feel like a bit of a waste, but it made an excellent stew.
I love the way you take time to appreciate all the fun little sounds that come with cooking! I also love the sound of the peppercorns going into the jar, and that satisfying pop when you break the seal on a jar.
@@boarbot7829 I totally agree. In fact, you’d get better flavor. A rib eye responds for optimum flavor to searing and not over medium-rare. This canning, low and slow could use a fat chuck roast. Yep.
Her husband's gotta be the luckiest man in the world. Imagine coming home from work and your wife's been experimenting with new recipes. Everyday he comes home and there's just something new on the table. It's like Culinary Roulette lol You don't know what's for dinner. You just know it's something you've probably never had before, cooked in some wacky way you've never heard of. Dinner's gotta be an adventure for this family. I love it so much
The technique is very similar to a moroccan tangia, except that tangia is cooked in a clay pot and takes 5 to 7 hours to cook, the meat is so tender and delicious!
We used to process one of our Black Angus steers in late winter each year & my Mom always canned about 100 quarts of the beef. Made for quick & easy meals later. Beef & noodles in about 15 minutes.
I just discovered his channel and that's what I thought the first time I saw him lol! He gives me male emmy vibes, especially when hes eating and describing his foods
Ever since I found Emmy channel she is the first video I have to watch and I've watched so many old videos I think I'm 70% watched them all. She is honestly so beautiful and her personality is wonderful 💗 I learn so much and even try to cook new things. Thx Emmy keep up the great work
I don't think I'd ever stew a ribeye. Not that I don't think it'd be good, but I much prefer stewing cheaper (tougher, leaner) cuts and saving the expensive ones for grilling medium rare. Still a very interesting method, though. Thanks, Emmy!
They included the shaker attachment to the jar of bay leaves so when the jar is empty you can clean it out and reuse it again, even for something that needs shaking 👍😉
I would add a cpl tiny fingering potatoes to the bottom (can mash them on the plate afterwards to help sop up the juices) + some mushrooms (Mmm, steak & mushrooms pair so nicely together)! Utter deliciousness!!
Please do an entire series on small batch food preservation. Everyone could have a small stash of food in case they had unexpected company to feed or got sick and couldn’t cook, etc.
Home canners have been doing this with meat for years...you're just bottling meat. Although you need a proper pressure canner for meats and low acid foods, but just cooking it for quick consumption can be done in any pot. I cried a tear though when I saw you put such a beautiful steak in that jar though 😪 that thing deserves a grill lol
@@PolySammo yes, but sous vide is done at controlled temperatures so it doesn't get hot enough to cook the steak to mush. I like my steak pink in the middle with pink juices on the plate...this is cooked more like a pot roast.
i was thinking the same thing! And then when she said it took on the flavor of a roast i was thinking that's an expensive Roast and a waste of a perfectly Great ribeye!!! BUt was a good video just the same..
@@marytramp5678 yes, it definitely gives people ideas to cook foods in different ways and to experiment with different flavours. Nothing wrong with it, I just would have used chuck roast instead, and grilled the steak lol
Id highly recommend takin that steak juice on its own and boilin it down after to thicken it up and make a rly nice sauce for this. Just as ya said near the end heh
I'll guess it would work with a cheap cut of beef as well. I do the same thing with beef ribs wrapped in a foil pouch (with seasoning) cooked in the toaster oven at 275'F for 3 hrs, and it comes out as tender!
I don't think I would have used an actual cut that would be considered a steak. Now I would use a medium or thin Chuck steak or roast. Steak to me is cooked to medium rare. LoL and topped with sauteed mushrooms!
Regarding the shaker top on whole bay leaves, there's a pretty simple explanation & that is that most companies jar both ground & whole on the same machine & it's easier & less expensive to just allow the same lidding process for both varieties than to remove the shaker tops or having a completely separate machine that does everything but add the shaker. There are some people who prefer to buy whole & grind them their selves so they do end up using the shaker.
Boris says you should have two bayleaves at the least, also i think it's so the bayleaves and air out a bit so it's not too moist/humid in the container
@@PolishBigfootCircle11 This is lighthearted fun. I'm very sorry you missed it. I was well aware of the,"t" in the word and even if, it could have been a typo. Please be kind. Peace and blessings to you 🙏
I've only ever had them break if it's an old or defective jar and probably had nicks or weak spots, and when I did something stupid like bottling whole plums cold packed (they expanded in the canning process) or putting a hot jar on a cold surface. It's a rare occurrence if you're used to canning...I've been doing it most of my 40-year existence.
@@applegal3058 They were special edition jars and were blue. They had no nicks. In fact, the bottoms came right off. Guess you don’t know everything like you thought you did, huh? 65 year existence.
@@VickiTakacs. I had the same thing happen with green special edition jars too...hence my 'defective' part of my comment. And I never said I knew everything lol I just said it's rare in my experience. Have a great day Vicki.
You've definitely essentially made an old school slow cooker. I certainly wouldn't cook a ribeye this way, but this could be perfect for cheaper "tougher" cuts of meat, as the prolonged cook time breaks down the sinewy fibers of tougher meats. Might just have to try this. Nice video!
I love your videos, and love you Emmy. To the people reading this.. if you plan to can meat and preserve it for later, please make sure you read safety measures prior to cooking and storing. Otherwise, if you plan to eat it right after it is done then carry on 🙏❤
In the UK there are some really old recipes for jugged hare, or potted meat or shrimps that which is kind of reminiscent of this. I love food history ☺️
If you were to pressure can it to make it shelf stable you could do it for half the time of boiling. I think it's about an hour and 10 minutes for beef. I make stew all the time like this. I cut up the steak, the onions, the garlic, the celery, the carrots, and potatoes. Put a little bit in each jar and can. Oh I also add my own beef broth with it. So, so good! My kind of MRE, meals ready to eat.
Sounds like me and my "duh" moment, lol! I thought I couldn't use aluminum foil in my Crock-Pot, yea, I guess I thought it was like the microwave, lololol!
I can bacon for my family. Place strips on parchment paper...do another layer of bacon, another layer of parchment paper, keep going until it will fit snugly into jar once rolled up..(you may have to trim bacon if it's too long) Put into quart jar with garlic cloves and basil. Process according to your pressure canner instructions... Works great, cooks up nice and most importantly...its tasty, delicious, and it LASTS!!
Hi Emmy what is ur preferred cut of steak since u mentioned ur family & urself eat 1 big whole steak with rice together which I think sounds very nice! The recipe looks so good & I love ur videos so much queen! Would love 2 make 4 my family, and girlfriend like that 2!!!
Me: Emmy is so relatable
Emmy: This is enough steak for my whole family
Me: nevermind...
😆
Me: "I am my own whole fanily"
🤣🤣🤣
@@SylviaRustyFae still not enough steak, only 1 lb
@@FirstLast-gw5mg Im presumin side dishes too xD
Oh my goodness!!!
This was a favorite way we cooked steak, when I was a kid growing up on our family farm!
Except we called it *”cowboy steak,”* we each got our own small piece of meat in a jar (so we could season it however we wanted…for better or for worse🤣) but we also put potatoes and carrots in it (so it was like each person got their own personal Sunday pot roast!)….and then everyone’s jars got put into massive slow cookers, filled with boiling water- and left to simmer/cook all day.
Then when we came in from the days work on the farm, we had our personal, custom made “meat ‘n taters” for dinner. 😋
It was always a favorite meal of us kids (all of my older siblings, my cousins and I looked forward to cowboy steak days!💖)!!
To this very day, I still occasionally cook it like this with my nieces and nephews (they have just as much fun as we did with it!😁) ….except my seasoning skills have *vastly* improved and I’ve learned when to just put the rosemary DOWN!!! lol
Aww I loved reading this 🥺
@@chickennugget6233 Me too, so wholesome and entertaining. 😁
We did something similar, but in tin foil pouches. It was always fun for us!
Hello 👋 how are you doing?
This sounds like a neat thing to try camping sometime. Could totally do this in a pot over a fire.
Enough steak for the whole family? 😭 wow. I’m embarrassed because I could eat that whole thing by myself 😩
Right same here lol
Exactly what I was thinking 😒
Don't feel bad, my family, and I, eat Ribeyes, like that all the time! Yum yum 😋
No need to be embarrassed love because I know I could eat that whole thing myself 🤣
LOL, I could eat two, easily. 😝
Wasn't sure what to expect from the thw title. But see this is a good preservation technique makes so much sense. And really looks like a great pot roast in the end.
You cannot safely can meat this way. You need a pressure canner to can meat at 5-15 lbs of pressure for around 90 minutes, plus in 1 inch cubes, not a whole steak.
th-cam.com/video/wlmCIWRnsWA/w-d-xo.html
Emmy saying that steak was a enough servings to feed her whole family has me re-evaluating my life choices.
I mean, don't forget, two of the four family members are little bitty boys....
A portion should be around the size of a deck of cards.
@@pheart2381 I'll remember that. This is so eye opening to me tbh.
That steak didn’t make it long enough to be shared.
A portion should be, volumewise, roughly the size & thickness of the diner's palm.
Now when you add the tomatoes, do you have to say "bloop" or is that an optional part of the recipe?
You have to, allows them to know to fall
Pretty sure the ‘bloop’ is required 😆
it is optional but does add to the flavor, especially to those that heard it. psychology/the human mind is weird.
it's absolutely mandatory... nobody may omit that part... 😀
Must bloop. 🔴
When I was a kid, that was how we ate steak too! One steak for the entire family, with rice, and maybe some veggies.
Nice!
LOL-my dad was a butcher, so I thought everyone ate steak at least once a week. I could never understand why my friends were so quick to accept dinner invitations at my house when it was “just top sirloin” 😂
Hello 👋 how are you doing?
I saw the title and immediately thought "sure, you CAN cook a steak in a jar but why on earth would you want to?" As you spoke, I remembered that my grandmother used to can meat, so, yeah, it is a viable preservation method. Not one I am interested in doing, though. As you poured it out of the jar, I thought "Emmy should have stuck a potato in there, then she'd have a pot roast! "
This kind of information is valuable. There may not always be a time you have a freezer due to no electricity and have to resort to actually having livestock. Can't eat all that meat from a cow by the time it goes bad :/
My thought exactly; she said "it's like a stew"... of course it is! You just braised a great steak into a stew. What a waste or a ribeye! That said, this could actually work great for a not-so-premium cut like a chuck roast.
@@fretless05 as long as it's eaten it's not wasted
Canning meat… cool. Doing this to a rib eye cut is sacrilege, so your initial reaction was right. Kudos to Emmy though. Venturing where many won’t go for our entertainment and education!
@@fretless05You nailed it! I said out loud a few minutes in, do it to chuck, don’t do it to a ribeye! 😭🤣
I've had bottled moose, caribou, rabbit, cornish hen and there might have been a bit of salt but it was mostly just meat and gel. Jarring the meats really enhanced the flavor. I loved eating it right from the refrigerator with fresh warm buttered bread. The solid gel was so good and the fat formed a layer on the top of the jar and could easily be removed.
Straight from thr fridge honestly sounds...nevermind...as long as u enjoyed it
❤
@@darellgrant8753
everyone has their own opinion and what you like or don't like isn't right or wrong. How does straight from the fridge sound? I'm really curious. It's not different in my opinion than having a sliced turkey sandwich from leftover turkey in the refrigerator.
I was hoping Emmy would reply but I honestly wasn't expecting a reply. I'm sure she has an extremely busy life full of things she needs to do.
@@darellgrant8753 -- I've always loved cold leftovers, being that I was born b4 microwaves were invented (in the mid 1970s, my older sister bought one for my mom on a payment plan bcuz the huge microwaves accompanied with a big cookbook cost about $800 back then, and minimum wage was just under $2 an hour)... it was just too much fuss to heat up cooked food b4 those came out 😊
I love cold meat aspic, it's delicious.
So it looks like a variant on a sous vide steak or more like you mentioned slow cooker/stew.
It does looks delish. Thanks for posting.
I was thinking that too. That sous vide method
Ya, wonder if you could cut the time in half and finish it on a BBQ for a crust .
Yeah, I was thinking my Sous Vide does this all the time, Also faster and super hard to mess up since you have to work really hard to overcook it sous vide.
I thought the same thing, except sous vide wouldn't be boiling hot.
More or less, yeah. Or maybe kind of like a semi sealed bain marie? Interesting way to make a pot roast. It does look like like it would taste good. Maybe more flavor stays in?
It looks like a delicious stew. However, I have to say that owing a beef farm, seeing this beautiful ribeye turned into a stew meat caused me pain.
Me, too! Thank you 😊
Yeah it's really not the piece to be using. It just fell apart into almost nothing. Probably very tasty buuuut the wrong meat.
My guess is that this would be good for a tougher steak. Like a chuck steak?
I don't really know my meat well. But I do think this would make a great cooking method to make 2-3 jars for just one person to have a meal or two.
Less meat though but with veggies too. At least more onions & some potatoes anyway.
IKR?? 😫😭
i swear you will never run out of weird recipes love it
Basically what you did was can beef which you were planning to consume right away. In the future, however, it’s wise to use room temperature water with room temperature food and then bring to a boil. Otherwise you risk cracking your jar (we canners call it thermal shock) which happens even with canning jars. USDA recommends pressure canning meat and low acid foods but you can absolutely can meat in a three hour water bath process. The jar needs to be covered with at least an inch of water during that three hour boil. And always use a rack or towel in the pan, not so much for rattling but again to thwart thermal shock. I’ll bet your steak was very tender.
So would 3 hours be a viable substitute for a pressure canner?
I'm think this recipe might work with less expensive cuts that would more typically be used for pot roast or stew.
@@rnptenafly in Europe, 3 hours waterbathed is standard for meats. In fact, North America is the only area of the world that does not waterbath like this in general. In some countries, pressure canners are illegal.
@@rnptenafly yes. People have been preserving meat and other low acid foods with water bath canning for generations. Here in the US we have access to pressure canners but most places overseas don’t so they continue to safely water bath their low acid foods. I prefer to pressure can meats because it only takes 90 minutes for quarts and 75 minutes for pints (at the required pressure setting for your particular altitude). If you haven’t canned before you might check with your county extension office; many offer canning classes. Or you could join a canning group on facebook; lots of helpful people there who will share their knowledge with you. Also check out some of the youtube sites for canning. There’s a wealth of information out there and lots of helpful and entertaining sites including this one. Good luck!
I've only ever canned fruit jams and tomatoes, and those don't require a pressure canner. I've always been intimidated by the thought I'd pressure canning. But I like to make soups and stews in large batches. I used to have a chest freezer and would freeze a lot of it. I don't have one anymore and wondered if I could can them instead.
Is the canning process the main part of cooking for these items?
My nanny makes bottled moose and it is one of my favourite things ever. It was done out of necessity when my dad and his siblings were young but it has carried on past the hard times because of how amazing it is!
Makes absolute sense.
We pressure can stew meat every year, along with fish and tons of other foods.
I imagined it would come out awful, but that looked delicious. Definitely more like a stew.
Add a couple small potatoes and carrots. turn the broth into gravy and voila!
I can see how it would pre cook it an hour or so and then pat the meat dry and sear it. And great gravy and cooked potatoes to go with it. I assume one could put a pot in a pot.
I once did a lesser cut of beef and made a kinda roast. Or rather cut it in 3 chunks to fit it in the pot. Heavy emaille pot, seared it, pepper, salt, zest of orange , I think onions, and maybe garlic (no roasting) and later green olives (it was called beef provencale). After the sear (in olive oil or ghee) the pot was closed (well closing lid an wet towel can help and on the lowest temp the stove would allow (a ceran field so it is better to regulate than gas). and then letting it "sweat" for 90 minutes, maybe longer. I do not remember if I added water of not, maybe just a little to get the brown crust from the searing off the bottom
The somewhat tough fibres had time to soften, the fat melted out or into the meat.
The meat had time to reabsorb the fluids. And there was some browning of the broth going on.
Flying Onion sounds like a band composed of semi-retired roadies.
The process is somewhat similar to Sous Vide but doesn’t have the precise temperature control of a circulation pump, and since the contents of the jar doesn’t have full contact with the glass I wouldn’t trust the heat transfer. You say that just want to cook the steak, not preserve it, you could do the same process in a vacuum sealed bag instead of the glass jar, and have safer results.
The shaker jar lid is simply forming a seal between the metal lid and the jar. Otherwise they would have to make an injection molded ring as a seal as the geometry of the lid/jar is build for all those ground spices.
I just watched the other video. Not Country living, the guy named Kadir. That was fascinating! We groan and Moab about making a simple meal in a kitchen full of every gadget in the world! Lol! He took time to make each dish over an open fire or hot coals but you could tell how much he enjoyed it. That “ steak sandwich “ looked better than any cheesesteak I have ever had and I live in Philly! I loved that he finished off his meal with a cup of coffee, with the sunset. Amazing. Thank you for bringing us that video and thank you for again making something delicious in an unusual and unexpected way. (I would still love to see that steak canned properly and opened after a few months or a year😄)
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I almost cried when you put that beautiful ribeye in the jar 😩. I bet this method would be great for cheaper cuts of meat.
I totally agree. Growing up on, and now owning, a beef farm.....this pained me.
Me too..(Granda had livestock and farm land, Dad sold Poultry Feed and Hog Equipment)
A piece that marbled should have just been on the edge of "moo-ing" 🐮 to be on my plate...😁
Sear it quickly, so it melts butter, then give it to me bloody rare, so I can mix my baked tater and sour~cream in the juicy-red juice..
I would use chuck steak or chuck roast for this.
I thought the same! Cool technique though.
I thought the same thing. This way of cooking is to tenderize cheaper cuts of meat. Also, I could eat the whole steak myself, with a baked potato and veggies.
Learning and absorbing information is great! Autodidacts unite!
and i ADORE that huge white enamel pot you have! Another one of your fantastic thrift store finds?
Also, they include the shaker with the bay leaf jar so you can reuse the jar as a shaker when you're done.
Thanks. That was interesting. Once I was on a long trip, and I had a limited expense budget. So, I ate light. The last night of the trip, we went to this place at eleven at night. I ordered the cheapest thing, which was a bowl of chicken soup. My boss was annoyed, and said, "Damn, don't eat that." He told the waitress, "Get him that." tapping on the menu. I didn't know what it was, but he said he would pay for it on his expense. He got three beers, and left for the hotel. A while later, the waitress brought a backed potato, and a steak so big, it stuck off the plate six inches. The waitress had a camera, and if I ate it in forty minutes, it was free. The waitress looked about thirteen, and she was standing their watching me. There was only another person in the place, and sat their staring at this giant steak. The waitress seemed annoyed. I wanted to ask her, if she had school in the moring, but it was summer. I said, "I can't eat all that, I'll get sick." The waitress said nothing. The waitress was as thin as bean stalk, so I asked her, "Do you want half this?" That seemed to wake her up, and she said "Really?" I said, "Yes really." She ran off like a shot, and came back with another plate. She also had more sour cream. I cut the steak in half, and gave her the big half. I also gave her half the baked potato. She ate the whole thing, in ten minutes. I did my best to eat the rest in forty. The waitress talked about her mom, and dad, and I was sure she was thirteen. She urged me to finish the steak, which I did. Then she took a picture, with her in the back ground, clean up plates. She said, "I can't give your money back, but we ate the whole thing in forty minutes." She said she would put my picture up.
I got a kinda similar story. I was traveling and wanted to get to my destination quickly so only ate some snack food , when i got to my destination i decided to treat myself at a actual restaurant. When the waitress seated me , i told her i was starving and to just bring me the biggest dish they serve. She said it's the Kings platter. I finished it and got a tee shirt and my picture on the wall. My family and friends teased me for a long time for unknowingly finishing a food challenge.😂
such a cool story!
Sweet story!
So glad I'm not the only one who shares 1 steak with my family. I cut it up and place it on a plate in the center of the table. We also serve rice with it and we add veggies along as well. Definitely filling!
I love how the steak looks like it has a face with the tomato eyes and bay leaf mouth!
Ha! I went back and had a look and now it’s all I can see! 😀
I can't believe I missed that during editing. 😆
With a garlic nose! Haha
I wondered if anyone else noticed that
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I love how Emmy educate herself and then educate us in a beautiful way❤
Emmy . Thank you.
Since this was originally a recipe for a meat preservation could you do a video where you actually keep the meat in the jar for an extended period of time and then compare it to a one just made? I would love to hear your thoughts on the difference of taste of meat just preserved and meat that has been preserved over a period of time.
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I pressure can beef all the tine. It basically comes out tasting exactly like a slow tasted pot roast. It is a bit of a drier texture since I think some of the fat degrades with the temperature needed for canning. The technique shown in the video is not how you can near safely. You need a pressure canner
Yes!!! Great 💡
@@myhearts419 I'd like to know more about you if you don't mind 🙂
Emmy you've brought me so many amazing experiences! Your creativity is infectious. You're open to everything judgement free....im in tears. Thank you for blessing your subscribers with your friendship.
YUUUUUUUM! I would totally do this instead of cooking a giant roast in the crock pot since I live alone. Maybe add a few cut up red potatoes. I would also lay the jar on its side while it was cooking so the beef could marinade in its juices.
Just make sure you put a rack or cloth on the bottom so the jar doesn't bounce on the bottom and crack. Good luck with your future bottled meat recipes :-)
@@applegal3058 Thanks! I know nothing about this and was going omit the towel bc we didn't care about noise lol.
Good idea to really tighten the lid too. I've canned and tried laying a jar sideways to fit in the pot and it lost a quarter of the liquid😬
@@milliethomas9984 oh, good tip...I never thought of canning with the jars tipped or sideways, mainly because I worry about siphoning of food under the seal, especially as I take it out of the canner.
It should also work with a pot in pot approach - if you eat it soon, not for canning of course. The smaller pot would need a lid or a plate. And of course the larger pot should also allow covering or a lot of water has to be replaced and you need to check it all the time - never mind the waste of energy and moisture in the air.
I made something comparable but w/o the water bath.
A lesser cut of meat, big chunks (not one piece of roast, but cut into 3 - 4 pieces), searing the meat on all sides, then closing the lid and letting it simmer in its own juices. The vapor will condense on the inside if the lid is a good fit (or you could give a plate on it. So normally no water needed - maybe a spoon or two after the searing so it does not burn then.
And it needs to be the lowest setting (I have an electric stove, not sure if gas could be regulated down that much). The heat that comes onto the meat is so mild as if it was the indirect heat from a water bath.
It is surrounded by vapor and the broth that cooks out.
As soon as I saw a video on this I did my own version with a pressure canner. Half gallon jars, 2 ribeyes per, with tomatoes, potatoes, mushrooms, and seasoning. Very similar results in terms of consistency, which does feel like a bit of a waste, but it made an excellent stew.
Mildly disappointed that she didn't gently say "nice hiss" when she unsealed the jar 😂😂😂 Perfect moment to honor Steve
Lol or when ready she could have said "let's get this out onto a tray...nice!" 🤣
🤣 I was like “oh perfect cooking for a single person”
I love the way you take time to appreciate all the fun little sounds that come with cooking! I also love the sound of the peppercorns going into the jar, and that satisfying pop when you break the seal on a jar.
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@@jamesglenn641 why are you like this?
@@jamesglenn641 commenting on EVERY comment with a female photo trying to chat. That is creepy and gross.
This would be a great life hack for college folks and non-cooks ngl
i feel like college people would just use the burner that they can boil on to instead just cook it normally
Who’s in college buying steaks 😆
@@Jashleya199 fair enough lol
@@Jashleya199 tbh I feel this could be, and should be, done with a cheaper cut of meat.
@@boarbot7829 I totally agree. In fact, you’d get better flavor. A rib eye responds for optimum flavor to searing and not over medium-rare. This canning, low and slow could use a fat chuck roast. Yep.
The Flying Onion is the name of the school newspaper where I used to teach XD
I love how you dipped into the canning world💕 I'd love to see more videos on that 🥰 have you ever heard of cowboy candy 🤔😘
Her husband's gotta be the luckiest man in the world. Imagine coming home from work and your wife's been experimenting with new recipes. Everyday he comes home and there's just something new on the table.
It's like Culinary Roulette lol
You don't know what's for dinner. You just know it's something you've probably never had before, cooked in some wacky way you've never heard of.
Dinner's gotta be an adventure for this family. I love it so much
Until it's an aspic 🤣
Isn't that like that jelly you find in spam cans? Barf lmao
The technique is very similar to a moroccan tangia, except that tangia is cooked in a clay pot and takes 5 to 7 hours to cook, the meat is so tender and delicious!
I love it when she goes "umm hmm"! What an uplifting and pleasant person Emmy is!
So tell her not us.
We used to process one of our Black Angus steers in late winter each year & my Mom always canned about 100 quarts of the beef. Made for quick & easy meals later. Beef & noodles in about 15 minutes.
the shaker lid on the whole bay leaves made me laugh harder than i should have
I can't be the only one who saw a face when Emmy put the tomatoes in the jar...? Pareidolia is wild.
I noticed it too
Yes 😆
yep i saw a face kinda freaky lol
🍅👄🍅
Yup yup yuuuyp saw it too, and was expecting Em to say something, but alas she didn't.
I will definitely be making this. It looks fantastically delicious. Thanks for another awesome video.
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That looked like the best beef stew ever. Loved the sound effects ’bloop’.
“Nice hiss. Let’s get this out on to a tray.”
Nice
Wait that one steak can feed your whole family???? Dang I’m fat lol 😂
I could too if I was really starving, but this could feed 2 people comfortably.
@@NyttAura lol I’m a 6 foot man I can eat that plus a baked potato and vegetables 😂😂😂
Me too can eat 2 of these with fried eggs n a bottle of sapporo
A collab between you and Masaru, the skin-diving fisher out in Okinawa, would be so cool.
I just discovered his channel and that's what I thought the first time I saw him lol! He gives me male emmy vibes, especially when hes eating and describing his foods
That is fabulous Emmy! Thank you. My grandkids and daughter need to get in on this one for sure. Meat eaters way more than me. Happy Labor Day🙏🍅🥩
Oh, sous vide in a jar! That makes sense. The sous vide bags are easier to deal with because of the rattling thing but it would save on plastics.
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Omgg I remember watching her years ago!! So glad I found her again
Cool.
Pressure cooking in a jar.
I'd love to see air fryer recipes seeing as it is my only mode of cooking.
Ever since I found Emmy channel she is the first video I have to watch and I've watched so many old videos I think I'm 70% watched them all. She is honestly so beautiful and her personality is wonderful 💗 I learn so much and even try to cook new things. Thx Emmy keep up the great work
I love how Emmy never stops being creative!!!
Why are you telling us? Say it to her. I'm sure she won't bite. ( Right Emmy?).
I don't think I'd ever stew a ribeye. Not that I don't think it'd be good, but I much prefer stewing cheaper (tougher, leaner) cuts and saving the expensive ones for grilling medium rare.
Still a very interesting method, though. Thanks, Emmy!
Agreed!
The shaker top is there only to hold the tamper proof cover.
4:25 😂😂😂
Smiling steak 🥩😂😂😂
4:24 is when the steak became sentient, that steak has feelings and you can see those feelings in its face
Been watching for years Emmy, love it, God bless you and your whole family
They included the shaker attachment to the jar of bay leaves so when the jar is empty you can clean it out and reuse it again, even for something that needs shaking 👍😉
I would add a cpl tiny fingering potatoes to the bottom (can mash them on the plate afterwards to help sop up the juices) + some mushrooms (Mmm, steak & mushrooms pair so nicely together)! Utter deliciousness!!
Please do an entire series on small batch food preservation. Everyone could have a small stash of food in case they had unexpected company to feed or got sick and couldn’t cook, etc.
Home canners have been doing this with meat for years...you're just bottling meat. Although you need a proper pressure canner for meats and low acid foods, but just cooking it for quick consumption can be done in any pot.
I cried a tear though when I saw you put such a beautiful steak in that jar though 😪 that thing deserves a grill lol
Sous vide before grilling
@@PolySammo yes, but sous vide is done at controlled temperatures so it doesn't get hot enough to cook the steak to mush. I like my steak pink in the middle with pink juices on the plate...this is cooked more like a pot roast.
@@PolySammo of course, to each their own. It's personal preference.
i was thinking the same thing! And then when she said it took on the flavor of a roast i was thinking that's an expensive Roast and a waste of a perfectly Great ribeye!!! BUt was a good video just the same..
@@marytramp5678 yes, it definitely gives people ideas to cook foods in different ways and to experiment with different flavours. Nothing wrong with it, I just would have used chuck roast instead, and grilled the steak lol
A magical way to make a $30 steak taste like a $7 pot roast.
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I love when my fav Emmy finds my fav Country Life vlog!!
Elated
Am I the only one that saw a cute face when Emmy put the basil leaf and two cherry tomatoes in the jar? So freaking cute. 😊
Sounds like a luxury pot roast!
I wasn't sure what to expect, but that looks really good.
I have a feeling Emmy can feed a wedding party with our 72 oz steaks in Texas 🤠
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I never comment but you always deserve it, You are my favorite to watch for all these different techniques
I am both disturbed and intrigued by this method of cooking 🥩👀
It seems like Sous Vide with a jar instead of a bag.
4:25
Sad steak face 😕
I see faces in random places and the tomatoes and bay leaf made me giggle 😂
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Hello from the Bay Area, Emmy!! Love you!! Thank you for helping me find my love of Japanese food and culture 😍
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Id highly recommend takin that steak juice on its own and boilin it down after to thicken it up and make a rly nice sauce for this. Just as ya said near the end heh
I’m pretty sure they add the shaker top on bay leaves because you can choose to grind them yourself.
Oh my gosh! I love how you referenced Country Life Vlog! Xoxoxoxoxox
I'll guess it would work with a cheap cut of beef as well. I do the same thing with beef ribs wrapped in a foil pouch (with seasoning) cooked in the toaster oven at 275'F for 3 hrs, and it comes out as tender!
Looks Great Emmy, I would of added some baby potatoes
and some thin baby carrots to round out the meal.
Love the idea like Suveed cooking.
I don't think I would have used an actual cut that would be considered a steak. Now I would use a medium or thin Chuck steak or roast. Steak to me is cooked to medium rare. LoL and topped with sauteed mushrooms!
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Regarding the shaker top on whole bay leaves, there's a pretty simple explanation & that is that most companies jar both ground & whole on the same machine & it's easier & less expensive to just allow the same lidding process for both varieties than to remove the shaker tops or having a completely separate machine that does everything but add the shaker. There are some people who prefer to buy whole & grind them their selves so they do end up using the shaker.
Boris says you should have two bayleaves at the least, also i think it's so the bayleaves and air out a bit so it's not too moist/humid in the container
So funny. The logistics then, "I just want to cook meat in a glass jar." Periodt!
There is no t at the end of the world 'period'
Talk about statistically lower IQ scores.
@@PolishBigfootCircle11 This is lighthearted fun. I'm very sorry you missed it. I was well aware of the,"t" in the word and even if, it could have been a typo. Please be kind. Peace and blessings to you 🙏
That pretty much sums it up. 😊
Don't fool yourself about canning jars not breaking. They do break.
I've only ever had them break if it's an old or defective jar and probably had nicks or weak spots, and when I did something stupid like bottling whole plums cold packed (they expanded in the canning process) or putting a hot jar on a cold surface. It's a rare occurrence if you're used to canning...I've been doing it most of my 40-year existence.
@@applegal3058 They were special edition jars and were blue. They had no nicks. In fact, the bottoms came right off. Guess you don’t know everything like you thought you did, huh? 65 year existence.
@@VickiTakacs. I had the same thing happen with green special edition jars too...hence my 'defective' part of my comment. And I never said I knew everything lol I just said it's rare in my experience. Have a great day Vicki.
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@@jamesglenn6731 good, how are you doing today?
Thank You ...I Never Knew this could be Done in a Canning Jar...with Ribeye My Favorite Steak....
This is so fun! Also, I love how you magically made a face with the bay leaf and tomatoes 🤗.
At 4:28 the steak was like "dont do me like this"... I love this channel and will probably do a steak like that too!!
You've definitely essentially made an old school slow cooker. I certainly wouldn't cook a ribeye this way, but this could be perfect for cheaper "tougher" cuts of meat, as the prolonged cook time breaks down the sinewy fibers of tougher meats. Might just have to try this. Nice video!
4:26 my mans was fearing for his life
My new way of making steak!!! Thanks so much! I learn so much from your videos 🤗
I love you because you love the sound of peppercorns dropping into a glass jar lol
I love your videos, and love you Emmy. To the people reading this.. if you plan to can meat and preserve it for later, please make sure you read safety measures prior to cooking and storing.
Otherwise, if you plan to eat it right after it is done then carry on 🙏❤
'Unctuous' is my new goal for steaks
Watching this 2 years later, I also saw the Country Life channel. I think brisket would be an amazing cut for this method.
In the UK there are some really old recipes for jugged hare, or potted meat or shrimps that which is kind of reminiscent of this. I love food history ☺️
My mom used to do this with wild venison, my dad was a big hunter. Our basement was wall was lined up with jars of this.
emmy's glasses are so cute. they look huge
If you were to pressure can it to make it shelf stable you could do it for half the time of boiling. I think it's about an hour and 10 minutes for beef. I make stew all the time like this. I cut up the steak, the onions, the garlic, the celery, the carrots, and potatoes. Put a little bit in each jar and can. Oh I also add my own beef broth with it. So, so good! My kind of MRE, meals ready to eat.
When she added the tomatoes, it looked like a little face in the jar with the bay leaf as a mouth and the tomatoes as eyes. So cute
Sounds like me and my "duh" moment, lol! I thought I couldn't use aluminum foil in my Crock-Pot, yea, I guess I thought it was like the microwave, lololol!
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I can bacon for my family.
Place strips on parchment paper...do another layer of bacon, another layer of parchment paper, keep going until it will fit snugly into jar once rolled up..(you may have to trim bacon if it's too long)
Put into quart jar with garlic cloves and basil.
Process according to your pressure canner instructions...
Works great, cooks up nice and most importantly...its tasty, delicious, and it LASTS!!
Hi Emmy what is ur preferred cut of steak since u mentioned ur family & urself eat 1 big whole steak with rice together which I think sounds very nice! The recipe looks so good & I love ur videos so much queen! Would love 2 make 4 my family, and girlfriend like that 2!!!