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.
- With the help of canning funnel, place meat with all its juices into the jars.
- 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 cold place for several months.
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.