The drumstick, that is, that section of pork carcass that is adjacent to the knee joint, is considered good meat. Delicious dishes are prepared from the shanks - also called this part of the ham. If everything is done correctly, the meat is not ashamed to serve on the festive table. And in the Czech Republic , the shrimp baked in the oven is the hallmark of national cuisine. The recipe for this and other similar dishes we will now consider.
This delicious winter dish is traditionally served in the Czech Republic (and also in Germany) with sour stewed cabbage and a glass of cold beer. Fragrant, hot, with a seductive crust, the pork knuckle asks in the mouth. Juicy and fatty meat in a tender with acid garnish gives indescribable pleasure. Stewing cabbage correctly is also an art, but here we will learn how to bake a shank deliciously. We will prepare it in three stages. First - cooking. So, in addition to the main second course, we also get a base for soup or jelly.
Thoroughly wash my knee, scrape off the dirt with a knife from my skin. Chop the garlic finely, mix with other spices (mainly peppers and dry herbs), rub the shank. Fill with water and set to cook for two hours. The second stage is shpigirovanie and pickling. We make cuts on the skin of the knee, stick the longitudinal halves of garlic cloves into the holes. Mix half a liter of dark beer with a spoon or two of honey. We turn on the oven to warm up at 200 ° C. We put the shank in the form, pour the marinade. Thirty minutes later,
bake the shank in the oven for about an hour. We regularly open the door and pour meat on beer. If the latter has quickly evaporated, add a new one, so have one more bottle in stock.
In Russia, the shank was baked without prior cooking. This process is longer, but less time consuming. We knee the knee with garlic, as in the previous recipe. Then coat with a mixture of salt with pepper, mustard and dry seasonings. Let the meat soak in spices for about two hours at room temperature.
We heat the oven to 180-200 °. We bake the shank in the oven for one and a half to two hours, if the knee is medium in size. From time to time, meat must be turned over. We check readiness by poking a toothpick in the thickest place. If it is not blood that is secreted, but transparent juice, then you can remove the pan.
But that is not all. Our ancestors cooked shank in a Russian oven, with a special thermal mode. Therefore, when we bake the knuckle in the oven, we need to wrap our knee in foil after the process and cover it with a blanket. So the meat will be doped with residual heat.
To further speed up the process of preparing the pork knee, you can make it in foil or culinary sleeve. Then the meat will not need to be turned over. We mix mustard and soy sauce in equal proportions. We rub the shank with this composition, do not forget to salt and pepper. Wrap in foil or put in a sleeve. We bake the shank in the oven, as described above. Twenty minutes before turning off the oven, carefully unfold the package so that a crispy crust forms on the meat. If your oven has a tendency to burn dishes from below, lay your knee on chopped potato mugs. On this bed, the meat will not burn, and you will have a delicious side dish to the dish.