The dinner of a real Bavarian, as a rule, is not distinguished by any delights. Although for some of us the Bavarian pork knuckle recipe may seem like 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 the knee joints, is 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 preheated 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.
The 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. In the last minutes of the “match” you can turn 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 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.
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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.
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!
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, ground black pepper, dried thyme and rosemary leaves; you can also use dried rosemary.
Fill the knuckle with beer. Cover the top of the bowl with cling film and place 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, we 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!
Real Bavarian food is quite simple and uncomplicated. You don’t have to try to look for some unusual flavor bouquet in it. However, the Bavarian table can be called good and satisfying at the same time, and at the same time very tasty. According to experts, each dish preserves the traditions of Bavarian chefs, which have been developed and honed over centuries. One of the popular dishes that came to us from German cuisine is pork knuckle in beer. It’s simpler and tastier, and it’s difficult to come up with something.
Pork knuckle is called Schweinehaxe in Bavaria and is a classic of German cuisine. Its main advantages are that such a product can be eaten both hot and cold. However, to make the knuckle in beer truly unforgettable, you should check the recipe very carefully.
Pork knuckle recipe in beer
It will take a long time to cook the pork knuckle. However, as experts assure, this process will not be tedious for the housewife. After all, for the most part the meat will cook on its own. The main thing is to prepare it correctly.
To prepare shanks in beer you will need a whole list of ingredients. It traditionally includes:
- the knuckle itself weighs about 2 kg (alternatively, you can use two per kilogram)
- dark beer – 2 liters
- onion head
- 100 g carrots
- 1 head of garlic
- 3 pcs. bay leaf
- some cloves
- black peppercorns – 3 pcs.
- allspice peas – 5 pcs.
- a pinch of cumin
- 1 tbsp. salt
As for beer, you can take light beer, it all depends solely on your taste.
It is traditionally believed that dark beer has a brighter and richer taste, and as a result, men love it more. White, on the contrary, is more delicate. Therefore, you need to choose the appropriate option only according to your own taste.
When starting to cook, carefully inspect the knuckle. Usually stores offer meat that is already prepared. However, if the skin of your shank turns out to have stubble, you will first need to singe or shave the shank. You should not remove the skin: the meat will not be as juicy and tasty.
Wash the shank and place it in the pan. Pour beer over the meat until it is completely covered with liquid. Place the pan over high heat.
Choose a container for boiling shanks so that beer is consumed to a minimum. Therefore, the ideal option would be a tall and narrow pan, in which the meat will cover the entire bottom
Peel and coarsely chop the carrots, peel the onion, but do not chop. Stick a clove in it instead. Also chop the celery root coarsely. Garlic can be used either as a whole head or divided into cloves. When the beer boils, reduce the heat, skim off the foam and add vegetables and spices to the beer broth. Cover with a lid and simmer over low heat for another 2 hours. The only thing to keep in mind is that after an hour you need to turn the shank over so that it cooks better.
While the shank is cooking, you can prepare the side dish. Traditionally, pork knuckle in beer is served with sauerkraut. However, simply serving cabbage is wrong; it still needs to be cooked.
Therefore, to prepare the side dish you will also need a whole list of products:
- 1 kg sauerkraut
- onion – 1 head
- half a teaspoon of cumin
- the same amount of chopped coriander
- 4 tbsp. l. vegetable oil
- 3/4 cup broth
Start preparing the side dish by frying the onions. It needs to be cut into half rings and placed in a heated frying pan with vegetable oil, sautéed until golden brown.
Next, squeeze the cabbage out of the brine, add it to the frying pan where the onion is already being fried, and continue to fry over medium heat, stirring constantly. Then pour in the meat broth and sprinkle with spices. Turn the heat to low and continue to simmer for 30–40 minutes.
Don't forget about the sauce.
For it you will need:
- grain mustard – 1 tbsp.
- 1 tbsp. honey
Pour all components with 2 tbsp. Mix the beer broth thoroughly and set aside until the shank is cooked.
After two hours, the meat will be cooked, and you need to take it out and cool a little. Then coat the shanks with sauce to prepare them for baking. Place the sauerkraut on a baking sheet or mold, place the shank on top of it and place everything in the oven, which should already be preheated to 160°C. Bake the meat for 30 minutes, basting it with 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.
Table setting
In preparing pork knuckle, the correct presentation of this dish also plays a very important role. It is usually served like this: the shank itself is placed in the center of a large dish, cabbage and additional boiled potatoes are laid out along the edges. You can decorate the composition with small pickled cucumbers, fresh vegetables and herbs - lettuce, parsley, onions, dill, etc. Mustard, horseradish or lingonberry sauce are also used as an addition. All this splendor is supposed to be washed down with beer, of course.
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