Bavarian cuisine is the favorite of many gourmets because of its ease of preparation and variety. Despite its unusual dishes, this cuisine does not have any complex recipes, and intricate combinations of taste too. Any dish of Bavarian cuisine is prepared simply and using the most common ingredients. Even the recipe for pork knuckle in beer will please the most inept housewives with the simplicity of its preparation. This is very tasty and more than easy to prepare, which came to us from the distant Middle Ages. This is a classic of German cuisine and a simple recipe for any celebration in domestic homes.
How to cook and eat pork knuckle
To make it soft and browned, it is very important to follow in order all the simplest stages of its preparation. In addition, the cooking process itself takes a very long time, so before starting cooking, you need to free yourself for the next few hours. The process itself, of course, will not tire the cook, because the meat is cooked on its own, but it is still very necessary to carefully prepare all the ingredients and monitor the processes. In addition to cooking, the knuckle will still need to be baked, and this is again the attention of the cook.
The advantage of this dish is that it can be consumed both hot and cold as a snack. The only difficulty in cooking lies in the strict adherence to the recipe itself.
Recipe for shank in beer
The list of products for making shank in beer is very impressive and it is advisable not to refuse any of these ingredients, then the aromas of spices will transfer their taste and aroma to the meat and it will turn out divine.
Ingredients:
- a shank weighing about 2 kg (you can safely choose smaller shank, but then take 2-3 pieces)
- 2 liters of dark or light beer (optional)
- 1 head of onion
- 1 head of garlic
- 1 carrot
- 100 g celery
- 3 bay leaves
- several inflorescences of carnations
- 5 peas allspice
- a pinch of cumin
- 1 tbsp salt.
For sauce:
- 1 tbsp grain mustard
- 1 tbsp honey.
Sometimes other herbs are added to this recipe, such as oregano, coriander, suneli hops, but this is all only at the request of the cook himself and those who will consume the final result.
Cooking method:
First of all, you need to inspect the steering wheel itself. It is best, of course, to buy a shank already prepared for cooking. But if there is a need, then it must be thoroughly cleaned with a knife, and also remove hairs from the skin. The skin itself does not need to be removed, because then the meat will lose its juiciness and softness during the cooking process. The washed shank must be poured with beer and put on a large fire. When the meat boils on the bone, it is necessary to remove the foam and reduce the heat.
It is advisable to choose a pan not wide, but narrow, so that the meat is completely covered with beer.
While it boils, prepare the rest of the ingredients. Just peel the onion, and stick a few stars of cloves into the onion head.
Peel the garlic with cloves, although sometimes they cook a whole head of garlic right in the pan. Coarsely chop carrots and celery. When the beer boils and the foam is removed, add the vegetables to the meat, and add all the spices at once. The pan is covered with a lid and the knuckle with vegetables and spices is cooked over low heat for about 2 hours.
After an hour of languishing the meat, the knuckle must be turned over so that it is thoroughly boiled from different sides.
After boiling the shank, it must be slightly cooled and prepared for baking. To do this, it is prepared from honey and mustard, in which it is also necessary to add a little beer broth, in which meat was cooked on the bone. With this sauce, the knuckle must be well greased, and then put on a baking sheet, into which you must first pour the remaining beer broth after cooking with vegetables.
The shank is baked in the oven at 160-180 degrees for about 30 minutes. Every 5 minutes, the oven must be opened and the shank should be poured with broth so that it turns out juicy and a beautiful golden color. This is perhaps the most time-consuming stage of preparation, which takes not so much time as it requires attention.
How else can you cook a knuckle in beer
It goes without saying that the options for preparing such popular dish there is just an incredible amount. Among the cooking methods, many hostesses immediately bake the knuckle in the oven in beer, or, more correctly, boil it in beer sauce initially in the oven. If initially only bake the shank in the oven, then it is marinated in the baking sauce for about 8-12 hours. In any case, the meat is tasty and very appetizing in taste. It is very important to monitor the juiciness.
An interesting video on the topic: “Simple, but not quick recipe: pork knuckle in beer ":
To prepare the Bavarian pork knuckle, you will need the following ingredients:
Pork knuckle- 2 kg;
- dark beer - 2 l;
- celery - 150 g;
- carrots - 1 pc.;
- garlic - 1 head;
- cloves - to taste;
- bay leaf - 3-4 pieces;
- allspice - 3-4 peas;
- cumin - 1 pinch;
- salt - 1 tbsp.
For the sauerkraut garnish:
Sauerkraut - 800 g;
- onion - 1 pc.;
- cumin - 0.5 tsp;
- broth - 150 ml;
- vegetable oil - 3-4 tbsp.
For sauce:
1 st. a spoonful of grain mustard
1 st. honey spoon
2 tbsp. spoons of beer broth
Soy sauce optional
How to cook Bavarian pork knuckle:
- Serve the Bavarian-style pork knuckle on a large platter and garnish around the edges. sauerkraut and fresh herbs. In addition to the sauce, you can serve Bavarian-style horseradish or mustard to the sivna knuckle.
Examine the steering wheel. If there is stubble left on the skin, singe it off.
Wash the pork thoroughly and place it in a pot. Pour in the beer so that it completely covers the meat. Put the pot on high heat and let it boil.
Peel, wash and cut carrots. Peel the onion from the husk and stick a clove into it. Cut the celery root into large slices. Divide the garlic into cloves and peel.
When the beer boils, remove the resulting foam, reduce the heat to a minimum. Put vegetables in a saucepan, add spices. Cover the pot with a lid and continue to cook for two hours.
For garnish from sauerkraut:cut the peeled and washed onion into thin half rings. Put the pan on the fire. Pour in the oil. When the oil is hot, add the onion. Fry it until golden brown.
Squeeze the sauerkraut well from the brine and put it in the pan with the onions. Continue frying, stirring occasionally. Pour the broth into the pan and add the spices. Reduce the heat and continue to simmer the cabbage for half an hour.
For the sauce: Mix grain mustard with an equal amount of honey. Add a couple of tablespoons of beer broth. For more piquancy, you can pour a small amount of soy sauce. Mix thoroughly.
When the meat is cooked, take it out of the pot. Let it cool down a bit. Then generously brush it with the sauce. Put the stewed sauerkraut on a baking sheet. Place the shank on top of the garnish. Place the baking sheet in an oven preheated to 160 ° C and bake the dish for half an hour, periodically pouring it with either broth or the remaining sauce.
Another great recipe holiday dish from pork - in our video!
Pork knuckle in beer (German: Schweinehaxe) is a classic of German cuisine and an indispensable participant in all beer festivals. Another name for this dish is Bavarian Pork Knuckle. Baked knuckle very hearty meal and a couple of rudders is quite possible to feed big family or a group of friends. A combination of crispy fried pork skin and soft, tender meat, aromas of spices and the rich smell of beer is unlikely to leave anyone indifferent. The main advantage of the shank is that, compared to other parts of the carcass, it is inexpensive, and, despite the large bone, contains a lot of meat. Cooking pork knuckle in beer will take time, however, this process will not be tedious, since for the most part the meat will cook on its own, you just have to watch the process and inhale the spicy aromas that fill your home.
knuckle(pork shank) - part of the pork ham, adjacent to the knee joint; lower leg or forearm. It consists mainly of connective tissues and coarse muscles. The boundaries of the separation of the semi-finished product are the knee or elbow joint and the line of separation of the leg. For the preparation of second hot dishes, the back knuckle is more often used as it is more fleshy, the front knuckle is usually used for cooking soups and jelly. From the shank you can cook or
You will need:
- pork knuckle 2 pcs
- beer 1.5 liters
- onion 1 pc
- carrot 1 piece
- garlic 1 head
- salt 2 tsp
- allspice peas 1 tsp
- rosemary 1 tbsp
- cumin 1 tsp
- bay leaf 2-3 pieces
- carnation 4 pcs
- garlic 3 cloves
- rosemary 1 tsp
- paprika 1 tsp
- pinch of salt
- honey 1 tbsp
- mustard 1 tsp
- beer broth 1 tbsp.
Any beer can be used, but with a dark taste it will be richer. It is better to use fresh rosemary, it gives a bright pronounced aroma and is very friendly with any, but in the absence of fresh, add dry spice.
I advise you to bake whole with the knuckle and whole heads of garlic - they perfectly complement the finished dish.
Step by step photo recipe:
If you bought a knuckle on the market, carefully scrape the skin, remove stubble and possible defects on the skin, wash well and dry with a paper towel. Vacuum-packed shank from the supermarket is already cleaned and prepared for cooking, it is enough to rinse it with water and dry it with a paper towel.
Cut the shank in several places and pierce the meat along the bone with a knife so that the marinade penetrates into it better.
Pour in beer, add salt, place a plate on top to prevent vegetables from floating up, cover and refrigerate for at least 5 hours (preferably overnight) to marinate.
Once marinated, remove the meat from the pot and strain the marinade to remove the spices.
Return the meat, carrots and onions to the pot, pour over the strained beer marinade.
Bring the meat to a boil, remove the foam, cover and cook with a slight boil for 1.5-2 hours.
Transfer the boiled shanks to a baking sheet, add 1 glass of beer broth in which they were cooked. Lubricate the shank with glaze, put in a preheated oven t 180 ° C for 1.5 -2 hours.
For glaze, grind garlic, rosemary and salt in a mortar. Add honey, mustard, paprika and beer broth, stir until smooth.
Every 10-15 minutes grease the knuckle with glaze. When the top is browned, turn the shank over and bake the other side. If necessary, add beer broth to the baking sheet with the shanks.
This is how a finished pork knuckle in beer looks like - one of those dishes that men cook with pleasure.
Germans eat knuckle with stew and spätzle (German: Spätzle) - a variety pasta, something between and . Can be served with , . Boiled will also come in handy.
Before serving, the shank is cut, the bone is removed and cut into portions.
Shank meat, divided into fibers, fits perfectly into burgers and sandwiches, it can be wrapped in thin lavash along with herbs and any additives. You can also put baked garlic cloves and apples cut into slices there - they, in secret, are in this brutal male dish I like it the most)))
Glaze for baking in the oven:
- garlic 3 cloves
- rosemary 1 tsp
- paprika 1 tsp
- pinch of salt
- honey 1 tbsp
- mustard 1 tsp
- beer broth 1 tbsp.
Wash the shanks, dry them with a paper towel, cut in several places and pierce with a knife along the bone so that the marinade penetrates into it better.
Put spices and garlic on the bottom of the pan, put the shank on top, add onions and carrots. Pour in beer, add salt, place a plate on top to prevent vegetables from floating up, cover and refrigerate for at least 5 hours (preferably overnight) to marinate.
Once marinated, remove the meat from the pot and strain the marinade to remove the spices.
Return the meat, carrots and onions to the pot, pour over the strained beer marinade. Bring to a boil, remove the foam, cover with a lid and cook with a slight boil for 1.5-2 hours.
Transfer the boiled shanks to a baking sheet, add 1 glass of beer broth in which they were cooked. Lubricate the shank with glaze, put in a preheated oven t 180 ° C for 1.5 -2 hours.
For glaze, grind garlic, rosemary and salt in a mortar. Add honey, mustard, paprika and beer broth, stir until smooth.
Every 10-15 minutes grease the knuckle with glaze. When the top is browned, turn the shank over and bake the other side. If necessary, add beer broth to the baking sheet with the shanks.
In contact with
Pork knuckle in beer — a traditional dish in Czech - baked boar knee and in german kitchens. The difference is mainly in the serving - in the Czech Republic it is usually served on a board and, if there is one, potatoes serve as a side dish. In Germany, stew serves as a side dish. Mustard and horseradish are also served.
Since both side dishes are great with pork knuckle in beer, it was decided to cook both of them. So the dish turned out to be both German and Czech at the same time.
Prepare pork knuckle in beer long enough - 4-4½ hours, but cooking requires very little work, so this dish is worth it to spend time on it.
The combination of crispy fried pork skin and soft, tender meat, aromas of spices and the smell of dark beer is unlikely to leave anyone indifferent. Wash down the knuckle, of course, with cold beer.
For pork knuckle in beer you will need
- Pork knuckle. 1-2-3 pcs.
- Dark beer. 500 ml.
- Carrot. 1 PC.
- Celery. Stem or root.
- Onion. 1 medium bulb.
- Garlic. Several teeth.
- Tomato. 1 PC.
- Parsley. Small bundle.
- Salt. Taste.
- Sugar or honey. 2 tablespoons.
- Caraway. Taste.
- Rosemary. Taste.
- Bay leaf. 2-3 pcs.
- Black peppercorns. 1 teaspoon.
- Juniper berries. Optional.
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Cooking pork knuckle in beer.
Beer is best to take the highest quality. I usually use Irish Guinness for beer dishes. Especially if I cook - there this stout is necessary by definition.
All vegetables, except for garlic, are randomly chopped. Just peel the garlic and cut it in half. Tie a bunch of parsley with kitchen string.
Sprinkle some salt on a cutting board and dip the sliced garlic in the salt with force. Salt sticks well to the cut.
Using a thin knife, we make punctures in the shank along the bone, without affecting the skin. Insert garlic and salt into the resulting hole.
Thus, during cooking, the meat will be salted from the inside at the same time.
We put the knuckle stuffed with garlic in a saucepan, add all the chopped vegetables, cumin, rosemary, juniper berries, salt, black peppercorns and bay leaf.
Pour 250 ml of dark beer into the pan, then add water so that the liquid almost completely covers the meat.
We put the pan on the fire, bring to a boil and cook over low heat, with a very weak boil for two and a half hours. If the liquid boils away, then add a little boiling water.
We take out the cooked shank from the pan, clean it from vegetables and let it cool slightly.
In the remaining 250 ml of beer, put 2 tablespoons of sugar or honey.
Stir until completely dissolved.
Preheat the oven to 220ºC - 230ºC.
We put it on a baking sheet, and if it works out, then we put the knuckle and generously grease it with glaze.
Potatoes and were used as a side dish. Put them on the same baking sheet, so that they do not touch each other.
Sauerkraut, like tomatoes, prevents potatoes from cooking well.
Salt and pepper the potatoes to taste.
Pork knuckle - part of the front leg adjacent to the knee structure, also called the lower leg, forearm or Ham. When harvesting meat, the boundaries of separation from other parts are the knee and elbow joints. One of the most successful cooking options is marinating the shank in beer, followed by baking in the oven. In Bavaria, this dish is called "Schweinehaxe" and is served at Oktoberfest, and in the Czech Republic, the baked shank is known as "Boar Knee Liver" and is combined not only with beer, but also with any strong liquor. We will consider a classic German recipe.
It is advisable to use fresh meat, then the smell will be richer and the taste softer. Previously, the skin must be thoroughly cleaned of bristles by scraping with a knife or shaving. You can not remove the skin - part of the taste disappears.
Requires quality beer with a bright hop aroma and no obvious alcohol tones. In Germany, the knuckle is baked in dark beer, since it is considered more saturated, however, to get very tender meat, you can take a light variety. After baking in the oven, all the alcohol will evaporate, so the finished dish will turn out to be non-alcoholic.
Ingredients for 4-6 servings:
- pork knuckle - 2 kg (you can take 2 pieces of 1 kg each);
- beer (usually dark) - 1.5-2 liters;
- onion - 1 piece (medium);
- carrots - 100 grams;
- celery - 100 grams;
- garlic - 1 head;
- bay leaf - 3 pieces;
- black peppercorns - 3 pieces;
- allspice peas - 5 pieces;
- cumin - 1 pinch;
- salt - 1 tablespoon;
- carnation - 3-5 buds;
- for garnish:
- sauerkraut - 1 kg;
- onion - 1 piece;
- cumin - half a teaspoon;
- coriander (chopped) - half a teaspoon;
- vegetable oil - 4 tablespoons;
- beer broth - ¾ cup;
- for the sauce:
- mustard - 2 tablespoons;
- honey (liquid) - 2 tablespoons;
- broth - 100 ml.
The set of spices can be changed at your discretion, the traditional Bavarian composition is indicated in the ingredients. The most suitable side dish for pork knuckle is properly prepared sauerkraut with honey sauce, but you can simply serve the meat, skipping the fifth and sixth stages of cooking.
Recipe for shank in beer
1. Put the washed and dried knuckle into a cooking pot. Fill with beer.
Attention! Beer should completely cover the meat, so choose the volume of the pan so that you use up a minimum of foamy drink.
2. Put on a strong fire and bring the knuckle in beer to a boil.
3. While the mixture is boiling, cut the peeled carrots into large circles, celery into large pieces. Stick clove buds into a whole peeled onion, and simply divide the garlic into cloves and remove the peel.
4. Remove foam from boiling beer, add vegetables and spices to the pan. Reduce the power of the stove to a minimum. Boil the shank in beer for 2 hours under the lid. Turn the meat over after 60 minutes of adding the spices.
5. Prepare a side dish: in a heated pan with vegetable oil fry the onion cut into thin half rings until golden brown. Squeeze the cabbage from the brine and put it in the pan. Fry over medium heat until soft, then reduce the power to a minimum, pour in the beer broth from the pan and simmer for 30-40 minutes.
6. Make the sauce: mix honey, mustard and broth in a deep bowl.
7. Remove the cooked shank from the beer, cool slightly, generously grease with sauce on all sides and put on a baking sheet
8. Preheat the oven to 160 ° C, bake the shank for 30 minutes to appear golden crust, basting the meat with the remaining sauce and beer broth from the pot every 5-6 minutes.
9. Remove the finished dish from the oven, put it on the center of a large serving plate. Fill the remaining space with stewed sauerkraut. You can additionally decorate with vegetables or chopped herbs.
Serve meat hot with vodka and other spirits, warm or cold with beer.
