Boar knee in Czech

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake boar's knee in Czech? Prepare the products according to the list. Choose a medium-sized pork knuckle for this dish. And make sure there is more meat on it, not fat. Wash and dry the carrots.

2. STEP 2

   

   Wash the pork knuckle thoroughly under running water. Clean the skin with a brush to remove all dirt. If there are any hairs left on it, burn them over a gas burner. Peel the onions and carrots and cut into four parts. Peel the garlic cloves. Place the pork leg into a large saucepan. Add chopped vegetables, bay leaf, spices and herbs, salt. Pour the beer. The knuckle should be halfway in the liquid. If there is not enough beer, you can add some water.

3. STEP 3

   

   Place the pan with the shank to simmer over low heat. Bring to a boil, cover with a lid. Cook the shank for about 1 hour over low heat (use your stove as a guide).

4. STEP 4

   

   After an hour, open the lid and turn the shank over to the other side so that it cooks evenly. Cover the pan with a lid again. Leave to cook for another hour.

5. STEP 5

   

   Prepare ingredients for glaze.

6. STEP 6

   

   Mix honey and mustard in a separate bowl.

7. STEP 7

   

   Take a baking dish and place the boiled shank into it. Pour some broth from the pan in which the meat was cooked into the bottom of the pan.

8. STEP 8

   

   Using a brush, brush the top of the cooked shanks with the honey mustard glaze.

9. STEP 9

   

   Bake the shank in the oven at about 180°C until nicely golden brown for about one hour. Focus on the features of your oven. Check the meat periodically and brush it with honey mustard glaze twice during baking.

Comments on the recipe

Teena

19.08.2023

4.8

Gorgeous! I usually just bake pork knuckle in foil this way. I recommend!

Natalia M

19.08.2023

4.5

I've been bookmarking this recipe for a long time to make for Christmas. I really wanted something not standard and tasty. I left the knuckle when cutting a whole pork leg, I deliberately left more meat. As a result, she gained three kilograms, and accordingly increased the amount of other ingredients. Of what needed to be added to the beer, I didn’t have hot pepper, and I didn’t want to add it, since the children were treating themselves. Additionally, I added parsley sprigs to the broth. I cooked the shank a little longer to ensure it was thoroughly cooked, sometimes adding boiling water. During the cooking process, I turned the shank over on different sides. The smell is peculiar, of course) But in this case there is a hood and an open window) I did all this on the eve of the holiday. I left the finished shank to cool in the broth and finally cooled it in the refrigerator. The next day I took the knuckle out of the “jelly”) I didn’t pour the broth into the mold, the knuckle itself was covered with a layer of frozen jelly and fat. So I just put it in a mold and put it in a preheated oven. After 10 minutes I took it out and brushed it with glaze. I baked it for a total of 45 minutes. Every 15 minutes I smeared it with mustard and honey. This dish was a hit! There were many guests, four families, and everyone tried this wonderful meat. I assume that the alcohol evaporated during cooking, but the meat was imbued with the taste of dark beer. The glaze is tangy-sweet and the skin is simply gorgeous. I just really love the skin)) The meat steamed perfectly, it became soft, tender, and aromatic. Served with boiled potatoes. I am very glad that I prepared this wonderful dish! Katyusha, thank you so much for the recipe! I recommend everyone to try Czech boar's knee using this recipe, it's amazing!