A German shank recipe can seem very complicated. However, it is not. The dish is easy to prepare, but it takes a lot of time. A little patience, and the result is a juicy, aromatic and tasty shank in German. It is worth noting that this dish was first prepared in Germany. Here such a knuckle is called “ice ice” - “ice leg”. So, consider a few simple recipes.
Classic cooking
To surprise your loved ones with an extraordinary dish, you will need:
- 2.5 liters of water;
- 2.5 tsp salts;
- 0.5 tsp white sugar;
- 1.5 tsp dry mustard;
- 2 cloves of garlic;
- pork knuckle;
- spices: bay leaf, pepper, preferably peas, juniper berries.
Prepare the meat
From this set of products you can make a shank in German, which will appeal to both households and guests. Moreover, outwardly such a dish looks appetizing.
For starters, it’s worth preparing the pork knuckle. If necessary, you can burn it to remove small hairs. Then the knuckle should be cleaned and rinsed thoroughly. Finally, the product should be placed in a container and completely filled with cold water. The knuckle should stand for two days. It is recommended to change the water every 6 hours.
What's next?
To make the shank in German juicy, it should be cooked in brine. To do this, pour water into a deep container, add white sugar, salt, juniper fruits, bay leaves, pepper to it. In the finished brine, put the knuckle and leave it in it for 12 hours. In this case, it is better to put the container in a cool place.
After the specified time, it is necessary to drain half of the brine. Mustard should be added to the shank. The volume of fluid must be brought to the original. To do this, pour in a container of clean water. In such a brine, the knuckle must be boiled for 2 hours, until it becomes soft.
Ready meat should be removed from the liquid, cooled and coated with a mixture prepared from 1 tsp. dry mustard, garlic and honey. In conclusion, the German pork knuckle must be baked in the oven. As a result, an appetizing golden crust should form on it.
Beer Recipe
It turns out very unusual pork shank in beer. To prepare it you will need:
- pork knuckle;
- onion head;
- 3 tbsp. l oils based on natural cream;
- 8 cloves of garlic;
- 2 liters of beer - exceptionally dark;
- spices, for example, bay leaf, marjoram, basil, caraway seeds, pepper;
- salt.
Start cooking
Before cooking shanks in German, it is worth preparing the products. Meat must be cleaned of hairs and then thoroughly washed in running water. The surface of the shank should be cut in many places, and then rubbed with a mixture of spices and spices. So that the meat is well saturated with them, it is worth placing it in the refrigerator for about 12 hours. Spices are better not to spare.
The pickled shank should be removed from the refrigerator and placed in a deep pan. It is also recommended to add chopped onions, garlic, bay leaf. All this should be filled with dark beer. You need to cook pork in such a brine for 2-3 hours, periodically removing the foam.
After the specified time, the knuckle should be removed from the brine, pour water, preferably cold, and again placed on the hob. Beer with spices is still useful. Therefore, it is not worth pouring it. Cook the pork for another 3 hours. In conclusion, the meat should be removed from the liquid, put on a baking sheet, carefully greased with oil. Bake the dish until golden brown, occasionally pouring with brine. Pork knuckle in beer is ready.
Modern cooking option
You can prepare the leg in another way. This will require:
- pork knuckle;
- carrots, preferably medium in size;
- large onion head;
- 4-5 cloves of garlic;
- laurel leaf;
- salt.
In this case, you need to cook the icing. To do this, you will need:
- 2 tbsp. l natural honey;
- 2 tbsp. l soya bean sauce;
- basil, caraway seeds, pepper, mustard, red pepper.
Cooking steps
To begin with, it is worth peeling and thoroughly washing the pork. The knuckle should be placed in a pan with sufficiently thick walls. Pork must be poured with water, preferably below room temperature, and placed on the hob. When the contents of the container boil, drain the liquid and rinse the shank. Then the pork must be transferred again to the pan, pour everything with water, and then bring the contents of the container to a boil.
Carrots, onions, bay leaves and, of course, pepper should also be put here. In such a broth, pork should be simmered for two hours. After the specified time, the knuckle should be removed from the container and rub with pre-prepared spices. The processed pork must be transferred to a baking sheet, pre-oiled. Bake the leg for half an hour until a pleasant crust forms on the eyes.
During this time, it is worth preparing the fill. In a deep container, mix soy sauce, mustard, red pepper. In spices, it is worth introducing preheated honey. The mixture must be heated. But bring to a boil is not recommended. Ready sauce should pour the shank, and then place it in the oven for another 5 minutes.
What to serve?
A wonderful meat dish is perfectly emphasized by a classic side dish. In Germany, shank is served in German with cabbage or with potatoes. At the same time, there are many options for preparing side dishes. Traditionally, such a dish is used with red cabbage in combination with jam, to create which sour berries are used, or with apples. In addition, iceberg is usually served in Germany with pea porridge.
A good alternative is boiled potatoes or mashed potatoes made from it. Before serving, such a dish is recommended to decorate with chopped herbs. Drink the shank in German with a real beer. As for spices and sauces, pickled peppers, horseradish or mustard are ideal for such a dish.