Pork Knuckle Roll Stuffed with Beef

A tender, juicy dish with an incredibly rich, deep flavor.

Recipe author

Servings:

Ground black pepper

Bay leaf

Garlic (about one head per knuckle)

Pork knuckle (1 or 2 pieces)

600

Beef

Onion (or 2)

Salt

Fresh herbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 19 g

Fats 36 % 12 g

Carbohydrates 6 % 2 g

198 kcal

GI: 100 / 0 / 0

Soak the knuckle in water for a couple of hours, scrape the inspection stamps and any other debris off the skin, and start cooking. As an option, you can add some fried mushrooms along with the beef or in place of it (I made mine without mushrooms). Simmer the meat as you would for an aspic, in water, for at least 4–5 hours. Add a peeled onion plus black and allspice peppercorns to the water. Salt about 30 minutes before the end of cooking, and add the bay leaf about 5 minutes before the end. Transfer the cooked meat to a platter and let it cool. Finely chop the garlic. Lay the cooled knuckle on a clean piece of cheesecloth and remove the bone. Sprinkle with garlic, pepper, salt if needed, and herbs. In place of the bone, tuck the beef into the center (you can use mushrooms too, or both). Pull the cheesecloth to bring the edges of the knuckle together and roll it up as tightly as possible. Fold in the ends of the cheesecloth, set the rolled knuckle into a suitable pot, and weigh it down (with a 2–3 lb / 1–1.5 kg weight) in the refrigerator for 6–7 hours. Enjoy!

Caloric content of the products possible in the composition of the dish

Quince pastille

Quince jam with lemon

Watermelon honey

Homemade soup noodles

Fruit compote

Blackberry jam for winter

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