Pork knuckle in beer in Czech

Step-by-step cooking

1. Step 1:

   

   How to bake pork knuckle in beer in Czech? First of all, prepare all the necessary products that are specified in the recipe. Scorch the knuckle to get rid of the remaining bristles. Wash the pork leg thoroughly. Wash onion, carrot, garlic, celery well. I usually do not remove the peel from vegetables, you can pre-peel onions, carrots and garlic cloves.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   And at this time, prepare a side dish of sauerkraut. If the cabbage is very sour, then throw it into a colander and rinse it under a stream of cold running water. Peel the onion and cut it into half rings or slightly smaller.

5. Step 5:

   

   Heat vegetable oil in a frying pan with a thick bottom. Send the onion to fry. Cook, stirring, until the desired degree of roasting.

6. Step 6:

   

   Squeeze the cabbage from excess moisture and send it to the fried onion. Stir and cook for a few minutes. Pour in the 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, stir the cabbage. If you see that there is no liquid left in the pan, add just a little boiling water and continue cooking.

8. 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.

9. Step 8:

   

   Remove the boiled knuckle from the broth and cool slightly.

10. Step 9:

    

    Spread the sauce well on all sides.

11. Step 10:

    

    Put sauerkraut in a baking dish in an even layer. For this recipe, I prefer to use a goose coop, in it the dish turns out amazing.

12. Step 11:

    

    Put the knuckle on top of the cabbage. Place in a preheated oven for 30-60 minutes. Set the temperature from 160 to 180 degrees, focus on the capabilities of your oven. I usually cover the goose with a lid, simmer at a low temperature in the oven for about half an hour, then remove the lid, increase the temperature slightly and leave until a ruddy, appetizing crust appears.

13. Step 12:

    

    During the baking process, pour beer broth over the knuckle alternately and lubricate with the remaining sauce. Serve until it cools down.