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Pork knuckle in beer: a real Bavarian recipe. Video
Real Bavarian food is quite simple and straightforward. You don’t have to try to look for some unusual flavor bouquet in it. However, the Bavarian table can be called solid and satisfying at the same time, while very tasty. According to experts, each dish preserves the traditions of Bavarian chefs, which have evolved and perfected over the centuries. One of the popular dishes that came to us from German cuisine is pork knuckle in beer. It is simpler and tastier than her and it is difficult to come up with something.
Pork knuckle in Bavaria is called Schweinehaxe and is a classic of German cuisine. Its main advantages are that such a product can be eaten both hot and cold. However, in order for the shank in beer to turn out to be truly unforgettable, you should very carefully check the recipe.
Pork knuckle in beer recipe
It will take a long time to cook the pork knuckle. However, as experts assure, this process will not be tedious for the hostess. Most of the meat will cook on its own. The main thing is to prepare it correctly.
To prepare a shank in beer, you will need a whole list of products. It traditionally includes:
- directly the knuckle itself weighing about 2 kg (as an option, you can use two per kilogram)
- dark beer – 2 liters
- onion head
- 100 г моркови
- 100 g celery
- 1 head of garlic
- No 3. lavrovogo list
- a little clove
- black peppercorns – 3 pcs.
- allspice peas – 5 pcs.
- pinch of cumin
- 1 tbsp. salt
As for beer, you can take light beer, it all depends solely on your taste.
Traditionally, dark beer is considered to have a brighter and richer taste, as a result of which men love it more. White, on the other hand, is more delicate. Therefore, you need to choose the right option only from your own taste.
Before cooking, carefully examine the shank. Usually in stores they offer meat already prepared. However, if the skin near your shank is stubbled, you will first need to singe or shave the shank. You should not remove the skin: the meat will not be so juicy and tasty.
Wash the shank and place it in a saucepan. Pour the beer over the meat so that it is completely covered with liquid. Place the pot over high heat.
Choose a container for boiling the shank so that beer is consumed to a minimum. Therefore, the ideal option would be a tall and narrow saucepan, in which the meat will cover the entire bottom.
Peel and coarsely chop the carrots, peel the onions, but do not cut them. Stick a clove in it instead. Chop the celery root coarsely. Garlic can be used whole or divided into cloves. When the beer comes to a boil, reduce the heat, remove the foam and add vegetables and spices to the beer broth. Cover and simmer for another 2 hours. The only thing to consider is that after an hour the knuckle needs to be turned over so that it cooks better.
While the shank is cooking, you can prepare a side dish. Traditionally, pork knuckle in beer is served with sauerkraut. However, simply serving the cabbage is wrong, it still needs to be cooked.
Therefore, to prepare a side dish, you will also need a whole list of products:
- 1 kg sauerkraut
- onions – 1 head
- half a teaspoon of cumin
- the same amount of chopped coriander
- 4 Art. l. vegetable oil
- 3/4 cup broth
Start your garnish by frying the onions. It needs to be cut into half rings and put in a preheated pan with vegetable oil, sauté until golden brown.
Next, squeeze the cabbage from the brine, add to the pan, where the onions are already fried, and continue to fry over medium heat, stirring constantly. Then pour in the meat broth, sprinkle with spices. Set the fire to low and continue to extinguish for 30-40 minutes.
Don’t forget the sauce, too.
For it you will need:
- grain mustard – 1 tablespoon
- 1 tbsp. Teddy bear.
Pour all components with 2 tablespoons. mix the beer broth thoroughly and set aside until the knuckle is cooked.
After two hours, the meat will be cooked, and you need to take it out and cool it a little. Then coat the shank with the sauce to prepare it for baking. Put sauerkraut on a baking sheet or dish, place the shank on top of it and put everything in the oven, which should already be preheated to 160 ° C. You need to bake the meat for 30 minutes, pouring the remaining sauce and beer broth every 5 minutes. This contributes to the formation of a beautiful golden crust. Also, do not forget to stir the cabbage so that it does not burn.
In the preparation of pork shank, the correct serving of this dish also plays a very important role. It is usually served like this: the shank itself is laid out on the center of a large dish, cabbage and additionally boiled potatoes are laid out along the edges. You can decorate the composition with small pickled cucumbers, fresh vegetables and herbs – salad, parsley, onion, dill, etc. Mustard, horseradish or lingonberry sauce are also used as an addition. All this splendor is supposed to be washed down, of course, with beer.
Options for cooking pork knuckle in beer
Naturally, this recipe is not the only correct one. There are, of course, a huge number of variations. So, for example, housewives often ignore the moment of boiling the shank and immediately begin to bake it. True, in this case, it is advisable to marinate the meat in advance, at least a day in advance. This will make it more juicy and tasty.
Also, sometimes in addition to honey and mustard, soy sauce is also added to the marinade. This makes the meat more spicy. And sometimes the knuckle is simply prepared with a minimum of products: meat itself, beer, mustard, herbs and spices. In any case, it turns out very tasty and original.