Delicious pork knuckle in dark beer in Bavarian, Czech style: the best recipes. How to cook pork knuckle in Czech, Bavarian style with dark beer, sauerkraut, honey and mustard in the oven and slow cooker: recipe. Pork knuckle in beer

Many national cuisines of the world consider the recipe for pork knuckle baked in the oven with beer to be one of their most favorite dishes. Gourmets, food lovers, famous chefs prepare it on holidays or for friendly parties. The dish turns out very satisfying and tasty.

Therefore, baked shin is an excellent snack for beer or other strong alcohol. Juicy pulp, aromatic crust, and unique taste make this delicacy popular. And what is not unimportant is that the price of pork knuckle is not high. Try making this appetizer at home and impress your guests with your culinary skills.

Bavarian recipe for shanks in beer

Compound:

• Pork knuckle - 1.5 kg;
• Dark beer - 1.5 l;
• Light beer – 200 ml;
• Onions - 2 pcs;
• Carrots - 1 piece;
• Salted cabbage - 600 gr;
• Garlic - 2 cloves;
• Honey - 2 tbsp. l;
• Brown sugar - 2 tbsp;
• Mustard - 2 tbsp;
• Sunflower oil – 2 tbsp;
• Bay leaf – 2 pcs;
• Coriander, cumin, pepper, cloves, salt - to taste.

Preparation:

1. Wash the knuckle in cool water, cut off the seals if necessary, place in a deep saucepan. Pour in light beer, add coarsely chopped carrots, one onion and garlic. Add spices and bay leaf. Let it simmer over low heat for two hours.
2. Preparing the sauce. Pour dark beer into the pan, add honey, sugar, mustard, two tablespoons of broth. Cook until sugar dissolves, add salt to taste at the end.
3. Cool the prepared shank. Make shallow cuts with a knife. Place on a baking sheet and pour over the sauce. Preheat the oven to 180°C, place the shank in it for 20-25 minutes. Then carefully turn it over, pour the sauce over it and bake for another 20 minutes.
4. Preparing the side dish. While the shank is baking, pour oil into a hot frying pan and fry the remaining onion until golden brown. Add sauerkraut, pour in a few tablespoons of broth and simmer over low heat for 35-40 minutes. For variety, you can add spices and herbs. The dish is ready to be served!

Video recipe for making Bavarian shanks.

Knuckle in dark beer baked in the oven

Ingredients:

• sweet and sour apples – 2-1 pcs;
• one carrot;
• pork knuckle - about 1.5 kilograms;
• one onion;
• black peppercorns;
• allspice;
• two bay leaves;
• salt;
• dark beer – 1⁄2 liters;
• a tablespoon of honey;
• a tablespoon of mustard beans;
• a teaspoon of cumin.

Cooking process:

1. First, you need to rinse the knuckle thoroughly. Then make cuts at equal intervals and place in a saucepan.
2. Peel the onion and carrot. Cut the carrots into large pieces. Cut the apples into slices.
3. Place a whole onion, coarsely chopped carrots, apples, peppercorns and allspice, bay leaf and salt in a saucepan with the shank. Fill everything with water, bring to a boil and cook over low heat for about 2 hours. Don’t forget to skim off the foam.
4. After this, remove the dish from the heat and, without removing it from the pan, cool.
5. Now mix mustard, honey, dark beer in a small saucepan and heat over low heat, stirring. If desired, the sauce can be made more spicy or sweet by selecting the right ingredients.
6. Place the shank in a refractory dish, pour over the sauce, sprinkle with caraway seeds and bake at 190 degrees until crispy and golden brown. Every 10 minutes, baste the shank with the sauce that has separated out. Pork knuckle in beer is ready. You can serve with fresh vegetables, horseradish or mustard.

Czech shank recipe in beer

This popular delicacy in the Czech Republic is called “Baked Boar’s Knee”. The recipe is prepared in the same way as the first two, first the drumstick is boiled in beer with vegetables, and then baked in the oven.

Ingredients:

• Pork knuckle – 1-1.5 kg;
• Dark beer – 1 l;
• Carrots – 1 piece;
• Onions – 1 piece;
• Garlic – 1 head;
• Honey – 2 tbsp.
• Bay leaf 1 pc;
• Fresh tomato – 1 piece;
• Parsley, celery - to taste;
• Salt, spices - to taste.

Preparation of the shank:

1. Peel the onion and carrots and chop coarsely. Peel two to three cloves of garlic and cut lengthwise. Place everything in the duck pot, pour in half the beer. Add tomato, celery, parsley, bay leaf, spices and salt.
2. Cook on low for 2 hours. If the liquid level has decreased too much, you can add hot water.
3. Add honey to the remaining beer and heat on gas until the honey dissolves.
4. Pour some of the sauce over the boiled shank and place in an oven preheated to 200°C for 30-40 minutes, then turn it over, pour over the remaining sauce, and reduce the heat on the stove to 180°C. Bake for another 20 minutes. Every 10 minutes, turn over and pour the released juice over the shank. You can serve the shank with any side dish - cabbage, potatoes. Bon appetit!

1. At the first stage, wash the shank and place it in a deep pan. Add peeled onions, carrots, garlic. For aroma, add cloves, bay leaves, and allspice. Fill everything with light beer to taste and put on fire. Cook for about 2 hours after boiling over very low heat.

2. To bake the shank in the oven, you need to prepare the sauce. To do this, combine honey, sugar, mustard, a couple of tablespoons of broth and pour dark beer over everything. Place on the fire and simmer until the sugar is completely dissolved. Add salt to taste.

3. Take out the cooked knuckle, cool a little to make small cuts with a sharp knife. Place in a heatproof dish and pour over the sauce. Place in an oven preheated to 180 degrees for 20-25 minutes. Then carefully turn over, pour the sauce over again and bake for another 20 minutes.

4. At the same time, prepare cabbage as a side dish. Fry the onion in a frying pan until golden brown, add the cabbage and pour in a small amount of broth. Simmer over low heat, stirring, for 35 minutes. You can add your favorite spices to taste. That's all, a delicious and satisfying dish is ready to be served!

To prepare 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 pcs.;
- allspice – 3-4 peas;
- cumin – 1 pinch;
- salt – 1 tbsp.

For the sauerkraut side dish:

Sauerkraut – 800 g;
- onion – 1 pc.;
- cumin – 0.5 tsp;
- broth – 150 ml;
- vegetable oil – 3-4 tbsp.

For the sauce:

1 tbsp. spoon of grain mustard

1 tbsp. spoon of honey

2 tbsp. spoons of beer broth

Soy sauce optional

How to cook Bavarian pork knuckle:

Inspect the knuckle. If there is any stubble left on the skin, singe it.

Wash the pork thoroughly and place it in the pan. Pour in the beer so that it completely covers the meat. Place the pan on high heat and leave to simmer.

Peel, wash and chop the carrots. Peel the onion and stick a clove into it. Cut the celery root into large slices. Divide the garlic into cloves and peel.

When the beer boils, skim off any foam that has formed and reduce the heat to low. Place vegetables in a pan and add spices. Cover the pan with a lid and continue to cook for two hours.

For a garnish of sauerkraut:cut the peeled and washed onion into thin half rings. Place the frying pan on the fire. Pour in the oil. When the oil is hot, add the onions. Fry it until golden brown.

Squeeze the sauerkraut well from the brine and place it in the frying pan with the onions. Continue to fry, stirring occasionally. Pour broth into the pan and add spices. Reduce heat and continue to simmer the cabbage for half an hour.

For the sauce: mix grain mustard with the same amount of honey. Add a couple of spoons of beer broth. For extra piquancy, you can add a small amount of soy sauce. Mix thoroughly.

When the meat is cooked, remove it from the pan. Let cool slightly. Then generously coat it with sauce. Place the stewed sauerkraut on a baking sheet. Place the shank on top of the side dish. Place the baking sheet in an oven preheated to 160°C and bake the dish for half an hour, periodically pouring it with broth or the remaining sauce.


1. Serve the Bavarian-style pork knuckle on a large platter and garnish the edges with sauerkraut and fresh herbs. In addition to the sauce, you can serve horseradish or mustard with the Bavarian-style shank.

Another recipe for a wonderful festive pork dish is in our video!

Pork knuckle in beer- a traditional dish in Czech - baked boar's knee and in German cuisines. The difference is mainly in the presentation - in the Czech Republic it is usually served on a board and potatoes are used as a side dish, if any. In Germany, stewed meat serves as a side dish. Mustard and horseradish are also required.

Since both side dishes go well with pork knuckle in beer, it was decided to cook them both. So the dish turned out to be both German and Czech at the same time.

Prepare pork knuckle in beer quite long - 4-4½ hours, but preparation requires very little work, so this dish is worth spending time on.

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. Naturally, you need to wash down the knuckle 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 onion.
• Garlic. A few cloves.
• Tomato. 1 PC.
• Parsley. A small bunch.
• Salt. Taste.
• Sugar or honey. 2 tablespoons.
• Caraway. Taste.
• Rosemary. Taste.
• Bay leaf. 2-3 pcs.
• Black peppercorns. 1 teaspoon.
• Juniper berries. Optional.

Cooking pork knuckle in beer.

It is best to take the highest quality beer. I usually use Irish Guinness for dishes with beer. Moreover, if I cook, this stout is necessary by definition.

All vegetables, with the exception of garlic, are randomly chopped. Just peel the garlic and cut it in half. We tie a bunch of parsley with culinary thread.

Sprinkle a little salt on a cutting board and forcefully dip the cut side of the chopped garlic into the salt. Salt sticks well to the cut.

Using a thin knife, we make punctures in the shank along the bone, without touching the skin. Insert the garlic and salt into the resulting hole.

This way, when cooking, the meat will also be salted from the inside.

Place the shank 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.

Place the pan on the fire, bring to a boil and cook over low heat, at a very low simmer for two and a half hours. If the liquid boils away, add boiling water little by little.

We take the cooked shank out of the pan, peel it from the vegetables and let it cool slightly.

Add 2 tablespoons of sugar or honey to the remaining 250 ml of beer.

Stir until completely dissolved.

Preheat the oven to 220ºC - 230ºC.

We put it on a baking sheet, and if it works, we put the shank and generously grease it with glaze.

Potatoes and were used as a side dish. Place 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 is a delicious dish that is suitable for holidays and every day. This article contains many recipes for preparing such meat.

You always want to cook something special for the holiday table. Chefs from around the world create incredible recipes for meat dishes. The combination of a unique tasting sauce and pork is bliss not only for a gourmet, but also for an ordinary person. Let's plunge into the world of real German cuisine and make pork knuckle in beer. The result is an original masterpiece of culinary art, with juicy meat stewed in a spicy sauce.

Delicious pork knuckle in dark beer with Bavarian-style sauerkraut in the oven: a classic step-by-step recipe

If you want to prepare something tasty and unusual for a holiday table or on an ordinary day, make a delicious and spicy shank, boiled in beer and stewed in a sauce with a magical sweetish flavor. Here is a classic step-by-step recipe for delicious pork knuckle in dark beer with Bavarian-style sauerkraut in the oven:

Prepare the following products:

Prepare like this:

1. Place the pork knuckle, washed under the tap, in a large saucepan. Also add a peeled onion, carrots (cut in half) and a clove of garlic here.
2. Add seasonings: bay leaf, cloves, peppercorns.
3. Pour light beer over all ingredients and set to simmer on gas. Cook for 2 hours over low heat.
4. Now prepare the sauce in a saucepan: mix honey, brown sugar (can be replaced with white), mustard. Add a little broth and pour dark beer over all ingredients.
5. Put it on gas and add a little salt. Cook until the granulated sugar and honey grains are completely dissolved.
6. Remove the finished shank from the water, cool slightly and make cuts in the skin across the bone. This is necessary so that the meat is well soaked in the sauce.
7. Place the shank in a large frying pan without a handle or other form with high sides and pour in the sauce. Bake in the oven for 25-30 minutes at 180 degrees. After 10 minutes, turn the piece over and continue cooking for the remaining time.

While the meat is cooking, you can make the side dish. For example, fried sauerkraut.

• Remove the cabbage from the barrel or pan in which it was salted and squeeze out the brine.
• Pour a little oil into the pan and add the cabbage.
• Chop the onion and fry separately until golden brown. Add it to the cabbage.
• Fry the vegetables until done. At the end, add ground black pepper and, if necessary, add salt to taste. Serve hot with the knuckle.

Also suitable as a side dish are fried potatoes, french fries in cubes, mashed potatoes with fried onions and stewed cabbage with onions and carrots.

Delicious pork knuckle in dark beer in Bavarian style: a delicious recipe in a slow cooker

A multicooker is a real assistant for modern housewives. Cooking pork in a slow cooker is quick and easy. Meat prepared in this way can be served whole or cut into thin pieces. This recipe will help you cook meat in a special marinade sauce and seasonings. You will need a few ingredients, but the meat will turn out excellent. Here is a delicious recipe for pork knuckle in dark beer in Bavarian style, first simmered in the oven and then in a slow cooker:

Prepare the following ingredients:

When preparing, follow these instructions:

1. Rinse the meat and scrape the skin.
2. Chop the garlic, add rosemary, salt, lemon zest, hot and black pepper and juniper.
3. Mix all these ingredients and add olive oil and honey. Mix everything again.
4. Rub the shank with the resulting sauce. Wrap in foil and place on a baking sheet. Bake in the oven at 200 degrees for 1.5 hours. In the oven, the meat will be perfectly soaked in the marinade and will be cooked through.
5. Then remove the meat from the oven, remove it from the foil and place it in the multicooker bowl. Add 0.5 cups of water. Turn on the “Extinguishing” program for 1 hour.

Due to the fact that the meat is first fried in the oven, it acquires a special taste. We bring it to the ideal degree of juiciness in a slow cooker. As a result, the knuckle turns out appetizing and tender.

Delicious pork knuckle in dark beer in Czech style: delicious recipe

Czech cuisine differs from German cuisine in that its dishes are more juicy. They are usually prepared in the oven. Moreover, not only meat, but also side dishes will be cooked in the oven. Tomato is added to sauerkraut, and the shank is seasoned with soy and mustard sauce. Delicious recipe for pork knuckle in dark beer in Czech:

Now start cooking:

1. In this recipe, you can not cook the meat, but marinate it in beer for 6-8 hours or simmer it in the oven for 4 hours. Today we will marinate the meat. So, wash the knuckle and scrape the skin with a knife.
2. Make small cuts and insert garlic cloves, coat the meat with pepper and salt on top.
3. Pour beer over the stuffed meat and leave it for 6 hours.
4. At this time, fry the sauerkraut in a frying pan according to the recipe described above, but with the addition of a tablespoon of tomato. You can replace the tomato with lingonberries or cranberries.
5. Now make the gravy: combine soy sauce and mustard. If you have honey in the house, then add 1 teaspoon of this product. It will add piquancy to the dish. Coat the meat with this sauce and place it on the sauerkraut that we have prepared. Bake in the oven for 2 hours at 200 degrees.
6. To prevent cabbage slices from burning on the bottom of the dish or frying pan, pour the beer in which the meat was marinated over the dish.

When the shank turns a delicate brown color, you can remove the dish from the oven. Place on a platter along with the cabbage and serve hot.

Delicious pork knuckle with honey and mustard: delicious recipe

Another recipe for shanks with honey and mustard, but these products will be used in larger quantities. They will give the dish a unique taste. Your family and guests will be delighted with the dish prepared using this method. The honey mustard crust is very tasty and makes the meat piquant and unusual in taste. Here is a delicious recipe for pork knuckle with honey and mustard:

Buy these products:

Prepare like this:

1. Wash the meat, put it in a saucepan, add water and cook over low heat for an hour and a half. Don't forget to skim off the foam.
2. Then add peeled and halved carrots and onions. Season with allspice and add bay leaf and salt. Cook the meat with spices for another 1 hour.
3. Then remove the meat from the water, cool and make cuts. Insert 1 clove of garlic into each slot.
4. Take out a baking dish with high sides. Cover it with foil so that you can wrap it around the shank later. Place the garlic-stuffed meat on this foil.
5. Prepare the sauce: Stir honey, soy sauce and mustard in a separate bowl.
6. Coat the meat with the resulting sauce. Wrap the ends of the foil around the shank and place the pan in the oven.
7. Bake the meat in the oven for 1 hour. 15 minutes before the end of the process, turn the knuckle to fry the crust. You can turn on the “Grill” function if you have one in your oven.

Serve the meat with a side dish or as a separate dish. You don’t even need different sauces for it, as the shank turns out juicy and very tasty.

How long does it take to bake Bavarian and Czech style pork knuckle in the oven and slow cooker?

If the housewife has little experience in preparing meat dishes, then she always has a feeling of uncertainty that she can prepare the dish tasty and appetizing. This is especially true for cooking a whole bird, fish or shank. After all, if you overcook the meat in the oven, it will turn out tough and tasteless, and if you fry it for less than the allotted time, it will be raw.

How long does it take to bake Bavarian and Czech style pork knuckle in the oven and slow cooker?

• If you boil this part of the pork in water or beer for at least an hour, then bake it in the oven for 1-1.5 hours.
• If the meat was not boiled beforehand, but only marinated in sauce, then you will have to bake it for at least 2-2.5 hours.
• If you did not boil or marinate the meat, then you need to fry it in the oven for at least 3.5-4 hours. But in this case it can turn out tough.
• Therefore, it is better not to use an oven to cook meat without marinade, but to simmer the shank in a slow cooker for 2 hours. The sauce adds piquancy and a pleasant aroma to the meat.

If you do not use a marinade, then add pepper, garlic, mustard and honey to the multicooker bowl so that the meat does not turn out bland.

What side dish should I serve with Bavarian and Czech baked pork knuckle?

A side dish is an addition to a dish that should be in perfect harmony with it. After all, if you put an inappropriate side dish on the meat, then you can spoil the taste of the main meat dish. What side dish is best to serve with Bavarian and Czech baked pork knuckle?

In Bavaria, as in the Czech Republic, pork is usually served with stewed sauerkraut. Only slices of Czech cabbage are stewed with cranberries or lingonberries. You can replace them with tomato. Whether German or Czech, you can find pork knuckle in cafes and restaurants, served with French fries. But usually a little of this side dish is put on the plate so that a person can fully enjoy the taste of fried meat.

How to cook Bavarian and Czech pork knuckle in the oven and slow cooker, tasty and juicy: chef's advice

Real chefs know all the secrets of preparing the most tender meat. After all, a pork dish will only bring pleasure when the fried pieces melt in your mouth. How to cook pork knuckle in Bavarian and Czech style in the oven and slow cooker, tasty and juicy? Here are the chef's tips:

• Choose young pork meat. This piece will be ideal in terms of juiciness and fat content.
• Be prepared for the meat to fry in the oven for a long time. Any carcass and a whole piece of meat such as a shank must be roasted in the oven for at least 2 hours.
• If you're worried that you won't be able to keep an eye on the meat and cook it properly, then cook it in a slow cooker. Just put a piece in a bowl and turn on the stewing mode, and for 1.5-2 hours you can forget about the meat.
• Be sure to marinate the meat before frying.. The sauce will soak it up and give it extra juiciness.
• Instead of marinade, you can use cooking in water or beer.
• To make the shank aromatic, stuff the raw meat with garlic and other spices.

After reading the recipes for preparing shanks, you may think that it is a long process. But believe me, once you try this dish, it will become a family tradition for you in preparing dishes for the holiday table. Juicy, nutritious and tender meat will please everyone without exception. Bon appetit!

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