Pork knuckle baked in beer in the oven

Step-by-step preparation

Cooking time: 20 hr

1. STEP 1

   

   How to cook shank in beer? Prepare all the necessary ingredients. Since the skin in this dish is also edible, choose a shank with soft skin. It should be easily pierced with a knife. Take good quality soy sauce and beer so as not to spoil the taste of the meat. Use naturally fermented soy sauce. Beer - light or dark - take it at your discretion. Take a juicy lemon.

2. STEP 2

   

   Start by preparing the shanks. It must be fresh. If you are using a frozen shank, defrost it properly. To do this, leave for 8-10 hours in the refrigerator, and then 2-3 hours at room temperature. Defrosting in water or the microwave will make the meat dry and the taste will be spoiled. Wash the shank well and soak it in water at room temperature for about 30 minutes.

3. STEP 3

   

   How to marinate shanks in beer? Prepare the marinade. To do this, take a deep bowl with a volume of about a liter. Peel and rinse the garlic. Finely chop 2 cloves using a knife or any other method convenient for you. Leave the rest for now, they will come in handy later.

4. STEP 4

   

   Add mustard, soy sauce, salt and pepper to the garlic. Stir until smooth.

5. STEP 5

   

   Squeeze the juice of half a lemon into the marinade, add beer, and mix everything.

6. STEP 6

   

   After soaking, wipe the shank with a towel and use a wide knife to carefully scrape off the top layer from the entire surface. Pay special attention to the skin.

7. STEP 7

   

   Pour the marinade over the shank and keep it in it at room temperature for at least 6 hours. I usually put the shank in the evening and leave it overnight. Turn over periodically to ensure the meat is thoroughly coated.

8. STEP 8

   

   Take the remaining garlic, cut each clove lengthwise into 2-3 pieces. With such cutting, it will be convenient to stuff the knuckle with it. Stuff the shank with garlic so that it is evenly saturated with the aroma of garlic. If you don't have a special scooping knife, you can use a knife with a long, sharp blade. Pierce the shank from the wide cut side along the bone and move the pieces of garlic deeper along the blade.

9. STEP 9

   

   Place the shank in a roasting bag and place on a baking sheet. To avoid an emergency when baking, pierce the sleeve with a needle in several places. This is done so that the steam formed in the first minutes of baking escapes and does not tear the sleeve. Place the shank in an oven preheated to 150 degrees so that the baking process does not turn into cooking. Bake on a shelf below average for 1.5-2 hours.

Comments on the recipe

Margarita

08.09.2023

5

I tried Knuckle for the first time in Prague. I didn't understand the dish. It didn't look like hot jellied meat. I didn't understand the dish. Second time in Estonia. And it was very tasty. For a long time I didn’t dare to try again. I thought it was very difficult, long and painful. No! Not so! I found this wonderful recipe. Yes, of course, it takes a little long (marinate it there, bake it there), but without any strain. I love these dishes. I only deviated from the recipe after hours of marinating (mine stayed in the marinade a little longer). The knuckle turned out amazing, soft. juicy, the meat falls off the bone. The only thing is that it didn’t seem very salty to me. But I’m a salt eater, so I can’t fault the recipe))) My husband checked it out. In general, the dish should be on my table

limiti

08.09.2023

4.8

Super! I know this version of roasting shanks in beer in Czech style. A little different.

amateur

08.09.2023

4.7

Is the beer light or dark?

Ella

08.09.2023

4.7

Thank you so much for the recipe! Just today they brought me two gorgeous shanks from the front legs (the meat is more tender there) and I have until Saturday to marinate and cook them. Thanks again.

Ella

08.09.2023

4.5

The knuckle turned out great!” It flew away in five minutes. Thanks for the recipe.

Nadeem

08.09.2023

4.6

I wonder if the knuckle stays in the refrigerator for only a couple of hours, and not a day, will it turn out just as tasty??

Nadezhda Vasilenko

08.09.2023

4.7

Sorry, I don’t understand. Keep it at room temperature for six hours or in the refrigerator?