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Today I will tell you how to prepare a real culinary masterpiece from an ordinary pork knuckle and surprise not only everyone present, but also yourself. Pork knuckle is affordable and very tasty if cooked correctly.

There are many ways to cook it, but today we will talk about the recipe for Bavarian pork knuckle. Well, the Germans love beer and all sorts of delicious things to go with it, and if all this is also affordable, you can’t imagine anything better. Although the process of preparing the shank itself is quite long, it will not take much of your personal time.

Recipe for pork knuckle in beer, baked in the oven

Kitchen appliances and utensils: deep, tall saucepan, deep baking sheet, hob, oven.

Ingredients

Choosing the right ingredients

Take the pork knuckles, which are very meaty. If there is a lot of fat in them, then there will be nothing to eat. Also, they must have skin without obvious damage.
Take a high pan so that the meat fits tightly and beer consumption is minimal.
The traditional beer for this dish is dark, lively. It is this that saturates the meat well and saturates it with an unforgettable taste. This beer is considered masculine. IN as a last resort, depending on your preference, you can use light live beer. It is very important that the beer is natural, not store-bought in bottles., then the taste of the meat will be exactly what you are striving for.
Adjust the amount of spices, vegetables and herbs yourself, but it is in this proportion that the taste of the meat turns out aromatic and rich.

Marinate the knuckle

Wash and clean two pork knuckles well. Remove seals and burnt areas from their surface with a knife or scraper. It is advisable to leave the shank skin intact.
Wash, peel and cut one carrot into slices. Peel two onions, rinse and cut into 4 parts.
Place clean shanks in a very large saucepan and add onions and carrots.
Wash 150 g of celery and add to the meat.
Send here 6 peas of any pepper, assorted, and ¼ tsp. cumin.
Peel and rinse a head of garlic, about 6 cloves, cut them in half and add to the meat.
Add two teaspoons or one dessert spoon of salt and 150 g of soy sauce.
Pour 1.5 liters of dark, live beer over the meat.
If the meat is not completely covered, you can add a little water.
Now you can leave the shank to marinate in dark beer overnight or for several hours. If you don’t have time, cover with a lid and you can put it on the stove right away.

Bake the knuckle

After boiling, turn the heat to low and cook the meat for an hour on each side. Then place the shanks in a separate bowl and leave to cool for 20 minutes. Before the shanks cool, you can turn the oven to 160 degrees and make the sauce.
Take the same amount of honey and mustard, for example, 30 g each, and mix them until smooth. If desired, you can replace honey with mayonnaise.
Coat the shanks with sauce. Thanks to it, we can get a golden brown crust of meat.
In Germany and the Czech Republic, it is customary to bake such meat with a side dish and we will do the same. Peel and wash 10 potato tubers, cut them in half.
Wash 7 apples, cut three of them into slices, and you don’t have to remove the seed pod. We will bake the rest whole.
Cover a baking sheet with foil and place a layer of vegetables on it with which you cooked the shank. Then lay out a layer of sliced apples, pour over them with beer broth, about 700 g.
Place shanks on top, 4 whole apples, sauerkraut - any amount - and potatoes, which need to be additionally salted. Place the cabbage tightly in 1-2 places so that it cannot burn during baking.
Place the baking sheet in the oven, which is already set to 160°C, for 30 minutes. While baking, pour the remaining broth over the top of our assortment twice, and you can also brush the meat with sauce.
You can serve directly on the baking sheet.

If you don't like garlic or any of the other seasonings listed above, use less, but don't omit them altogether, to ensure your meat is flavorful.
You can bake in the oven for an hour, then the meat will separate from the bone on its own. In this case, add the vegetables half an hour before they are fully cooked so as not to burn.
This dish is considered masculine and is served with beer. If you are a woman and also want to enjoy it, but for you this meat is very fatty, during cooking, add the meat that you will eat.
Using the same principle, you can cook shanks in beer in a slow cooker.. First, you need to cook it in the “Stew” program for 2.5 hours, then in the “Baking” program for up to 1 hour, turning it over so that it can bake well on all sides.
Since this dish is equally popular both in Germany and the Czech Republic, the recipe for knuckle in beer in Czech is no different from the Bavarian one, only its name sounds interesting in this country - baked boar's knee. Now, if you serve a knuckle and call it that name, your guests will be pleasantly surprised.

Video recipe for cooking pork knuckle in beer

And now you can watch the entire process of preparing shanks marinated in beer. I prepared especially for you detailed video about this product.

Serving options

One knuckle is considered a serving. It can be served with all the garnish received on a round cutting board. This is exactly what they do in those countries where such a dish is traditional.
You can also serve the entire dish directly on a baking sheet, occupying the center of the table. This food can be eaten in any form.

Cooking options

I want to leave you with a few more simple recipes for meat dishes that you can offer to your guests or simply serve for dinner at home.

I share with you very much festive dish, which will head your table at any event -. To prepare it, fillet mignon is used and nothing else, unless you want to spoil the taste of the delicious dish. The meat is baked in puff pastry; this method of cooking is its main difference from other meat dishes.
My favorite recipes include. I highly recommend that you include dishes prepared using this method in your menu. They are prepared quite simply and quickly, and the taste is excellent. Half an hour before the end of cooking, I always remove the foil or cut the sleeve so that upper part the meat is browned.
If possible, prepare. With the advent of technology in our lives, cooking has become an exciting process. It takes us less time to prepare food, and the food turns out very tasty and juicy.
I can offer you our usual cooking recipes. It is very interesting that for the first time such a dish was prepared from bear meat, and only later they began to cook from these animals. Let's stick to our Slavic traditions and serve this dish for every holiday.

So you and I have replenished our culinary piggy banks simple recipe delicious meat dish. Be sure to use it more often, make your family and loved ones happy. If you have any questions or suggestions while cooking, you can write them in the comments, I will definitely take a look. And now I wish you success and bon appetit!

Knuckle in beer is a very popular dish in Bavaria; it is prepared with both dark and light beer. With dark beer, the knuckle turns out to have a very rich, I would say, “masculine” taste. But if we cook it with light beer, we will get a knuckle with a more delicate “feminine” taste. It's up to you to decide what beer to use, I will cook the shank with light beer.

Of course, it’s hard to imagine Bavarian-style pork knuckle with beer without beautiful golden brown skin and sauerkraut served with it. Let's not deviate from traditions, everything will be there: a beautiful crust on the knuckle and delicious cabbage.

Let's prepare all the products according to the list, be patient and get started.

Place the shank in a deep bowl. Add salt, black ground pepper, dried thyme and rosemary leaves, you can also use dried rosemary.

Fill the knuckle with beer. Cover the top of the bowl cling film and put the shank in the refrigerator to marinate for at least 3-4 hours. I marinate the shanks overnight.

I prefer to add vegetables not to the marinade, but during the process of cooking the shanks. From vegetables we take onions, carrots and celery stalks.

Cut the onion into segments. Cut the carrots into slices, celery into cubes.

Place the shank into a deep pan. Add chopped vegetables and pour over the beer in which the shank was marinated. You can also add a sprig of rosemary. Let the beer boil in the pan. Cover the pan with a lid and cook the shank over low heat for 60-70 minutes.

While the shank is cooking, prepare the side dish for it. Place the sauerkraut in the pan without squeezing out the liquid it contained in the jar. Add garlic, cumin, cinnamon and a little salt to taste, passed through a press. Simmer the cabbage, stirring, over medium heat for 5-7 minutes.

Remove the boiled shank from the pan. Let it cool a little and use a knife to score the skin crosswise.

Using 50 ml of beer in which the shank was boiled, honey and soy sauce, prepare a marinade for lubricating the shank during baking.

Using a silicone brush, coat the skin with marinade.

Place the fried sauerkraut in a baking dish, transfer the vegetables and the remaining beer from the pan and place the knuckle on top. Cover the pan with foil. Place the form with the shank in an oven preheated to 180 degrees C for 40-50 minutes.

At the 20th minute, remove the pan from the oven, remove the foil and brush the top of the shank with marinade, return the shank to the oven and bake until cooked and golden brown without foil.

Pork knuckle in Bavarian beer is ready! On the dish, first place the side dish of sauerkraut with vegetables, and then the shank. We serve the knuckle with mustard, horseradish, and beer, of course!

Bon appetit!

The dinner of a real Bavarian, as a rule, is not distinguished by any delights. Although for some of us the recipe for Bavarian pork knuckle may seem something exclusive and extravagant, believe me, this is not at all the case. The situation is as follows: everything is simple. Firstly, this pig can be easily purchased at any self-respecting supermarket or collective farm market. Secondly, this product is inexpensive and accessible (as, indeed, beer and all other ingredients) to the widest segments of society. So this begs the question: why not use the Bavarian pork knuckle recipe, for example, for the coming holidays? Well, are you ready to try it? Then let's begin!

Pork knuckle in Bavarian style: recipe with photos

This part of the carcass (legs, usually the front) adjacent to knee joints, also called the lower leg or forearm. When a butcher prepares meat products, the border for separation from other parts will be the knee/elbow joint. One of the most successful ways to prepare shanks is to marinate them in beer and then bake them in the oven. By the way, in Bavaria itself this dish is called Schweinshaxe; it is served, for example, at Oktoberfest, the famous beer festival. In the Czech Republic, knuckle is better known as “Baked Boar’s Knee”. It goes well with beer and any well-known strong drinks. Today we will look at the German “classics of the genre”.

Recipe for Bavarian pork knuckle in beer

It would be advisable to use fresh rather than frozen product, then the flavors will be richer, the meat will be softer and more tender. But overall it tastes better. The skin of this part of the carcass must be carefully freed from bristles (for example, you can scrape it with a knife or even shave it). You cannot remove the skin, as some of the authentic taste will be lost.

A little about beer. You need to take only high-quality ones, with bright hop aromas, without an alcohol tone. The Germans soak the knuckle in a dark foamy drink - it is considered the most rich. But to get the most tender meat, they also take light beer, but not too strong. After the oven, by the way, all the alcohol should evaporate: the finished dish will be non-alcoholic.

Ingredients

We will need: pork knuckle - total weight two kilos (you can take two small ones or one heavy one), one and a half liters of beer - dark, weak, a couple of onions, a couple of medium-sized carrots, a head of garlic, bay leaf, spices in the form of peppercorns and cumin with cloves and coriander. You will also need about a kilogram of sauerkraut, a little vegetable oil (this is for a side dish). And for the sauce for the meat, take a couple of spoons of mustard, the same amount of honey and half a glass of broth. The set of spices can be changed at your discretion; these ingredients indicate the traditional “Bavarian” mixture. All gourmets agree that the most suitable side dish in a Bavarian pork knuckle recipe is pre-prepared sauerkraut plus honey sauce. But according to the wishes and personal preferences of the home cook, you can serve the meat on its own or with some other side dish of your choice (for example, vegetables and rice).

How to cook meat

The recipe for cooking pork knuckle in Bavarian style does not look too complicated: even a not particularly experienced housewife can do this in the kitchen.

Place the washed and dried shanks in a saucepan. Fill with beer. It should completely cover the meat, so you need to choose the size of the container so as to use up the required amount of foam.
Place the vessel with the knuckle over high heat and bring it to a boil. While it is boiling, cut the peeled carrots into large pieces, as well as the celery root. We stick clove buds into a whole onion (pre-peeled), and simply divide the garlic into cloves and peel it.
Remove the foam from the boiling foamy drink, add peeled and chopped vegetables along with spices to the container. Reduce the heat on the stove to minimum. Simmer the meat in beer for about two hours, covered. After an hour, the meat needs to be turned over.

Garnish

The recipe for Bavarian-style pork knuckle in the oven is also famous for its side dish served with the meat.

In a heated frying pan with vegetable oil, fry the onion, cut into half rings (until golden).
Squeeze the sauerkraut (preferably sour, but without vinegar) from the brine, then place it in a frying pan.
Fry everything over low heat until soft, reduce the heat to minimum, pour in beer broth (take from the pan), simmer for another half hour.

Sauce

Everything is even simpler here. Mix honey with mustard and broth in a separate container. You can just use a fork or a whisk. Or you can do everything in a blender for greater homogeneity. By the way, some people use mustard with grains for the dish - this will give the sauce a special piquancy.

Final

Remove the boiled shank from the beer broth, cool slightly, generously coat with mustard and honey sauce and place on a baking sheet.
Preheat the oven to 160 degrees, bake for 20-30 minutes until golden brown. Every 5 minutes, pour the sauce with beer broth over the meat. On last minutes“matcha” can be turned on the grill.
We take the finished dish out of the oven and place the whole dish in the center of a plate that is not too small in size for serving. The remaining space can be filled with a side dish - sauerkraut, stewed with onions. You can additionally decorate it, for example, with vegetables and chopped herbs.

As you can see, there is nothing complicated in the Bavarian pork knuckle recipe. The only thing you have to stock up on is time. And, of course, the appropriate ingredients. Yes, and bon appetit everyone!

Pork knuckle is the part of the front leg adjacent to the knee joint, also called drumstick, forearm or pork butt. When preparing meat, the boundaries of separation from other parts are the knee and elbow joints. One of the most successful cooking options is marinating the shanks in beer and then baking them in the oven. In Bavaria, this dish is called “Schweinehaxe” and is served at Oktoberfest, and in the Czech Republic, baked knuckle is known as “Baked Boar’s Knee” and is combined not only with beer, but also with any strong alcohol. We will look at a classic German recipe.

It is advisable to use fresh meat, then the smell will be richer and the taste softer. First, the skin must be thoroughly cleaned of bristles by scraping with a knife or shaving. You cannot remove the skin - some of the taste disappears.

You need high-quality beer with a bright hop aroma and no obvious alcohol tones. In Germany, knuckles are baked in dark beer, as it is considered richer, however, to get very tender meat, you can also use a light variety. After baking in the oven, all the alcohol will evaporate, so the finished dish will 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;
onions – 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;
cloves – 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 ingredients indicate the traditional Bavarian composition. 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 preparation.

Beer knuckle recipe

1. Place the washed and dried shank in a cooking pot. Pour beer.

Attention! The beer should completely cover the meat, so choose the volume of the pan so as to consume a minimum of foamy drink.

2. Place over high heat and bring the shank 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, covered. After 60 minutes from adding the spices, turn the meat over.

5. Prepare the side dish: in a heated frying pan with vegetable oil Fry the onion, sliced into thin half rings, until golden brown. Squeeze the cabbage from the brine and place in a frying pan. Fry over medium heat until soft, then reduce power to minimum, pour in beer broth from the pan and simmer for 30-40 minutes.

6. Make the sauce: mix honey, mustard and broth in a deep container.

7. Remove the cooked shank from the beer, cool slightly, generously coat with sauce on all sides and place on a baking sheet.

8. Preheat the oven to 160°C, bake the shank for 30 minutes until golden brown, pouring the remaining sauce and beer broth from the pan over the meat every 5-6 minutes.

9. Remove the finished dish from the oven and place in 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 strong alcoholic drinks, and warm or cold with beer.

I offer a famous delicacy of German cuisine, the taste of which amazes even sophisticated gourmets. Want to enjoy it at home? Then remember this simple and very cool recipe.

Description of preparation:

Ingredients:

Pork knuckle - 2 Kilograms (+ 150 ml)
Beer - 2 Liters
Vegetables - To taste (carrots, celery, garlic)
Spices - To taste (bay leaf, cloves, allspice, cumin, etc.)
Salt - 1 tbsp. spoon
Mustard - 1 tbsp. spoon
Honey - 1 tbsp. spoon
Soy sauce - 1 tbsp. spoon

Number of servings: 6-8

How to cook “Pork knuckle in beer in Bavarian style”

1. Wash the shank, peel it if necessary and place it in a pan suitable size. Pour in dark beer and put on fire.

2. At the same time, prepare vegetables and spices. Wash them, dry them and clean them.

3. After boiling, place them in a saucepan. Add salt and leave to simmer over low heat. In total, cook the shank for about 2 hours.

4. Remove the finished shank from the beer and cool slightly.

5. To get an appetizing and tasty crust when baking, prepare the sauce by combining honey, mustard, soy sauce and 150 milliliters of beer. Mix everything thoroughly.

6. Place the shank in a heat-resistant form (in in this case it is baked on a bed of cabbage). Lubricate it with sauce and place it in an oven preheated to 200 degrees.

7. During baking, brush the shank with sauce every 5-7 minutes. Baking will take about 30-40 minutes. Serve with a side dish of your choice, caramelized apples, cranberries. Bon appetit!