Pork knuckle cooked with spices and dark beer is the pride of Czech cuisine. The dish turns out to be very tasty, tender and rich and is great for a large company.
It is necessary
-
- pork knee;
- water - 1 glass;
- onions - 2 pieces;
- mustard - 50 grams;
- black peppercorns - 1 teaspoon;
- bay leaf - 3-4 pieces;
- ground black pepper - 1 pinch;
- ground sweet paprika - ½ teaspoon;
- cumin - 1 teaspoon;
- vegetable oil - ½ cup;
- dark beer - 300 milliliters;
- garlic - 5 cloves.
Instructions
Step 1
Wash the pork knee thoroughly, soak in cold water for 1-2 hours and scrub well. Using a sharp knife, cut the skin of a pork knee across to a depth of about 2 centimeters.
Step 2
Thoroughly grind the peppercorns, cumin and garlic, mix with salt, mustard, sweet paprika and rub the knee with this mixture well on all sides.
Step 3
Put the knee in a dish greased with vegetable oil, cover with chopped onion in half rings, add ground pepper, bay leaf and a little caraway seeds. Pour dark beer over everything and wrap the form tightly with foil on top.
Step 4
Put the knee prepared for baking in a preheated oven to 180-200 degrees and bake for 1, 5-2 hours.
Step 5
After this time, carefully open the foil and add some water if necessary.
Step 6
When the meat is tender, remove the foil and let the knee bake until crispy.
Step 7
Place the cooked knee on a platter, serve traditionally with mustard and grated horseradish.
Step 8
There is another great way to prepare pork knee, which is very famous in Czech cuisine: Prepare the knee: wash, soak and scrape. Boil water, salt, put bay leaf, caraway seeds, black pepper (ground and peas) and a couple of whole onions in it. Dip a knee in boiling broth and cook until cooked for about 1.5-2 hours. When the meat begins to lag behind the bone, very carefully put the knee in a mold, previously greased with a mixture of mustard, 1 tablespoon of vegetable oil, sweet paprika, crushed garlic, caraway seeds and pepper and bake in a preheated oven to 180-200 degrees until golden brown …
Step 9
Serve the finished dish with mustard, horseradish, hot peppers or sauerkraut.
