The meat (I had veal) cut into small pieces, about 2x2 or 3x3 cm. I bought store chicken is not suitable, it turns out tasteless. So, if you take a chicken, the only home.

To make corned beef (at the rate of 1 tablespoon of salt per 1 kg meat), pepper to taste, mix well. You can add pepper, but I don't like it then banks to "pick out"

Lay the meat in a pre-cleaned jars (0,5 kg of meat is placed in a jar 0.5 l), well compacted.

In a big pot, put a towel, put our jars and cover them with lids. Fill with water 1-2 cm below the necks of the jars, loosely cover the pot with a lid and put on fire. Boil 3 hours from the moment of boiling (pork can be 2 hours), periodically adding water to the pan (water should simmer). The meat will try to jump out of banks, do not pay attention to him, then the lid of the nail. PS: Over the lids on the jars, this is the result of a strong boil.

Well, that's all, our tostock ready. Take out the jars (do not forget that they are hot), roll or spin of the lid, put the jars upside down, wrap it up with a towel until cool. Stored our stew in the fridge or cellar (I have the maximum storage time in the fridge made up of 3-4 months, the longer it would last). I hope someone will be useful to my recipe.