Tushonka is stewed meat that is stored canned, popular among Slavic people.
It is commonly used in recipes with buckwheat, pasta, or eaten with bread. During the World War II this was one of the main dished used by the Soviet military. This method of storing meat, was adapted by Slavic culture and is still common in many countries of the Soviet Union. I think the closest thing that could represent Tushonka in USA, is Spam.
I often purchase the Army Brand Tushonka at a local Russian store. Army Brand Tushonka is delicious, but very fatty. Making homemade is an easy process, less costly and you control the ingredients.
Recipe
Ingredients
- 8 lb Lean Pork or Beef
- 1 cup Water
- 6 Dry Bay Leaves
- 2 tbsp Black Pepper
- 9 Garlic Cloves
- Salt to taste
Instructions
- Cut meat into one inch cubes, cut out as much fat out of the meat, as possible.
- In a dutch oven, season meat with salt, pepper, bay leaves and garlic cloves. Bake at 250F for 4 hours, about 6 hours for beef.
- To sterilize jars, preheat the oven to 250F. Wash jars and lids, place them in the oven for about 15 minutes or until completely dry. Fill each jar with the meat.
- While the meat is still hot, close all lids really tight. Flip them upside down for several hours, this process helps seal the lids.
- Tushonka can be stored in a fridge for several months.
where I can by that
Hey Liza, if you mean where you can buy Tushonka, it is sold in many Eastern European stores.
What type of cut of beef would you recommend? And what kind of cut for pork?
A roast would work really well here but really any cut would work.
How long*
:)Made it with beef. And added 1 tbsp onion and garlic powder each. Its amazing! Tastes so good! Thank you so much for the recipe! I also have a question: Want to try, making chicken long would i need to cook it?
Hey Luba, thank you for sharing. I think the cooking time for chicken would be shorter but I haven't made it with chicken before so I can't give you an exact timeline. I think keeping an eye on it would be a good idea.
Natalya, what kind of cut of pork meat do you use and for the chicken, do you use just use the whole chicken?
For the chicken, I use dark meat and move skin and bones. For pork, I use any cut that is great for a roast. Bone is fine, it can give it more flavor.
How long can this be stored for unrefrigerated, but kept out of sunlight?
For safety reasons we keep it in a fridge or a garage during winter months. It can stay there for a few months.
Another question, how can i do it in an instant pot?
Yes, I am not 100% sure how long it will take. At least 35 minutes on high pressure.
For how long can it actually be stored for?
When refrigerated, up to 3 months.
Is it really 2 tbs not 2 tsp of pepper?? And about how much salt do you put?
2 tbsp for 8 lb of meat. Salt is hard to suggest because each brand of slat can be different. I would say season generously, about 2-3 tbsp.
The Master Food Preserver in me is saying "Please, please, please pressure can this."
Oh lol. 🙂 very good idea!
Hello you have listed water as an ingredient in your ingredients list. Where do you use water in this recipe!?
Into a pot with meat. Thanks for pointing that out.
Are you supposed to take out the garlic cloves before you put everything in the cans?
Yes and bay leaves. Only put meat into jars.
Natasha, just wanted to say thank you for such an easy and delicious tushonka... I made it yesterday and today used it in potato babka. Super delicious. ?
Thanks you! So awesome that you loved it! Now tell me what is potato babka?
just made it.... it is so good.
So awesome! I think the lunch menu reminded you guys of this recipe 🙂
Hello Natasha. This looks awesome. My mom-in-law makes canned meat but she places her meat in the glass cans and then cooks it in the oven for 4-6 hours. Have you ever tried doing that?
I have tried that many years ago. For some reason I stick to the old fashion way, using one pot 🙂
Can I make it in the kazanok? How different is it from the dutch oven?
Isn't it made from iron? Dutch oven is also made out of iron. You can use anything you wish, just depending on the pot that's how long it would cook.
Do you know how much salt is needed for this ?
It's about 1.5 tablespoon.
you can also use this:
http://www.amazon.com/All-Ame…
Thanks for sharing this. One day when I have a bigger kitchen 🙂 My pantry and kitchen is very small, I have a very limited amount of supplies 🙂
I need to go buy myself a dutch oven. My sister made this recipe and my husband loved it. Thanks for the recipe Natalya.
That is great to hear. 🙂 You can cook it in a slow cooker or low heat on a stove top.
How long and on what heat can this be cooked in the slow cooker?
You can cook it on high for the same amount but you can check sometimes to see if it's cooked.
I think that would work on a very low heat, hardly simmering. You may need to add a little bit of water to it.
Ok.. what if I don't have a dutch oven, can I make this on stove top.?
I am sure that the process is very similar. The cooking time may need to be longer in a slow cooker.
Hey.. this is a great recipe. Will make it soon. Have you heard of this being done but in slow cooker? I went to school with a guy who's wife made really good tushonka. I know he said it was slow cooked. Wish I got the recipe then.