Pork knuckle in beer in Czech style

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake pork knuckle in beer in Czech? First of all, prepare all the necessary products that are indicated in the recipe. Singe the knuckle to get rid of any remaining stubble. Wash the pork butt thoroughly. Wash the onions, carrots, garlic, and celery well. I usually don’t peel vegetables; you can first peel the onions, carrots and garlic cloves.

2. STEP 2

   

   Place the pork knuckle into a large saucepan, add all the vegetables, peppercorns and bay leaf. If desired, at this stage you can add other roots and spices such as: leeks, parsley stems or roots, juniper berries and others.

3. STEP 3

   

   Pour in dark beer; it should completely cover the meat and vegetables. Place the pan over high heat. After boiling, add salt to taste (I needed about 1 tablespoon of fine salt), remove the resulting foam, reduce the flame to minimum and cook the shank under a closed lid for about one and a half to two hours.

4. STEP 4

   

   Meanwhile, prepare a side dish of sauerkraut. If the cabbage is very sour, then drain it in a colander and rinse under cold running water. Peel the onion and cut into half rings or a little smaller.

5. STEP 5

   

   Heat vegetable oil in a thick-bottomed frying pan. Send the onions to fry. Cook, stirring, until desired degree of browning.

6. STEP 6

   

   Squeeze excess moisture from the cabbage and add to the fried onions. Stirring, cook for a few minutes. Pour in broth or plain water, add spices (ground pepper, garlic and a pinch of sugar if necessary), stir and cook under a closed lid over moderate heat for 30 minutes. Sometimes open the lid and stir the cabbage. If you see that there is no liquid left in the pan, add just a little boiling water and continue cooking.

7. STEP 7

   

   Prepare the sauce. In a small container, mix honey, beer broth and grain mustard. At this stage you can add a little soy sauce.

8. STEP 8

   

   Remove the boiled shank from the broth and cool slightly.

9. STEP 9

   

   Coat well with sauce on all sides.

10. STEP 10

    

    Place sauerkraut in an even layer in a baking dish. For this recipe, I prefer to use a casserole dish; it turns out an amazing dish.

11. STEP 11

    

    Place the shank on top of the cabbage. Place in a preheated oven for 30-60 minutes. Set the temperature to 160 - 180 degrees, depending on the capabilities of your oven. I usually cover the casserole with a lid, simmer at low temperature in the oven for about half an hour, then remove the lid, slightly increase the temperature and leave until a golden, appetizing crust appears. Times are approximate, check your oven. Read more below the steps.

12. STEP 12

    

    During baking, pour beer broth over the shanks one by one and brush with the remaining sauce. Serve while still hot.

Comments on the recipe

Olya1989

27.09.2023

4.6

The dish is simply classy! See another option for cooking shanks in beer.

Natalia M

27.09.2023

4.7

I unexpectedly found myself with two bottles of light beer, real Czech beer by the way). We are not beer drinkers, but I immediately had an association with knuckle. This is so delicious! On the website I found a suitable recipe for pork knuckle in beer in Czech. I took a large 2 kg knuckle. It only fit in a large cauldron; it was just convenient to cook it in. In addition to beer, I added a glass of water so that the shank was almost hidden in the broth. During the cooking process I turned it over several times. I put onions, garlic, bay leaves, allspice, carrots into the broth and added garlic arrows of my own for more flavor. I salted it so that the broth was slightly salted. The shank was cooked after boiling for exactly 2 hours over low heat under a tightly closed lid (with a hole). The smell is strong of beer, I advise you to turn on the hood). I stewed the cabbage as usual, for about half an hour. I like it when sauerkraut is slightly crunchy, so I decided not to bake it, but to place it on a dish with the finished shank. After boiling, I coated the shank with marinade, just used regular homemade mustard. Bake for 30 minutes at 200 degrees until golden brown but soft. This dish is simply gorgeous! It is nourishing, tasty and incredibly aromatic! I like the boiled option much better, because the meat is very well saturated with all the flavors and aromas from the inside. Zhemchuzhina, thank you very much for this wonderful recipe!

IgorArt

27.09.2023

4.8

Pork knuckle in dark beer - Mmm, brutal, bright representative of Czech cuisine. A lot of meat, a lot of meat taste, meat, I love meat =), with a slight bitterness and piquant hints of spices with a slight sweetness of honey.

Manyasha

27.09.2023

4.9

Cool recipe, I’ll pick it up. Thank you!

Teacher

27.09.2023

5

The long marinating and cooking paid for itself! We got the perfect Czech-style pork knuckle in beer: tender, soft, juicy, with an appetizing crust! A masterpiece recipe, thank you!!!