The baked boar knee has long been a peculiar symbol of traditional Czech cuisine. It is served in almost all restaurants in this country with a lot of dark beer and stewed cabbage. It should be noted that the baked boar knee, the recipe of which involves traditional cooking methods, is actually brewed, contrary to its name, and is only kept in the oven to give a tasty crust.
Ingredients
To prepare the dish you will need:
- pork knuckle - 2kg;
- onions - 2pcs;
- dark beer - 2 liters;
- cloves;
- carrots - 1 pc;
- caraway seeds;
- Bay leaf;
- celery root - 100g;
- sauerkraut - 1 kg;
- honey - 1 tbsp;
- grain mustard - 1 tbsp;
- allspice;
- salt;
- garlic - 1 head.
Preparation and cooking
First of all, you need to determine the size of the pan, which is ideal for this recipe. The boar knee should be completely mixed there, but the container should not be too large so as not to increase the consumption of beer. It is necessary to place well-washed meat in it. Next, pour beer there so that it completely covers the knuckle. After that, put the pan on the fire and bring its contents to a boil.
At this point, we begin to prepare vegetables. Peel the carrots and cut into large cubes. We also do with celery. Also, a boar knee, the recipe of which is based on traditional cooking, requires certain processing of onions. The root system is cut off from it and stuffed with cloves, so that in this state it is placed in a pan after boiling water and removing noise. There we send a head of garlic, bay leaf, caraway seeds, cooked vegetables, salt and allspice. After that, boil the knee for two hours. The recipe does not mean covering the pan with a lid, but some chefs do it.
Garnish and sauce
While the knuckle is preparing, it is necessary to peel the second onion and cut it into half rings. Then it is fried in a small amount of vegetable oil and sauerkraut is added to the pan. It is worth noting that the boar knee, the recipe of which involves a classic serving, can also use fresh vegetables as a side dish, but it is this kind of salting in combination with caraway seeds and pork that will give the necessary taste. You can add a few spices to the cabbage and stew it for about thirty minutes, adding a small amount of water or broth.
At the same time, you can proceed to the sauce. It will be needed in order to lubricate the boar knee before baking. The recipe for its preparation is quite simple. Mustard must be mixed with honey, and to get the required consistency, you can add a little broth.
Roasting
After the shank is cooked, stewed cabbage is spread on the baking dish, on top of which the meat is laid. Then the shank is greased with sauce and put in a furnace, which is heated to 160 degrees. Fifteen minutes later, the knee is turned over, and the cabbage is mixed. All again watered with sauce and baked for another twenty minutes. After that, the dish is laid out on a plate and served to the table.