How to make a shank in beer?

Shank in beer - a national dish of German cuisine. You need to cook it using a foamy hop drink, which is also considered traditional for the Germans. They serve shank, as a rule, with different vegetables: bell pepper, sauerkraut or tomatoes.

Shank in beer: how to choose the right one?

The pork shank has several names: drumstick, ham or front part of the pig’s leg. You can cook a dish using a knuckle using traditional recipes from different countries. Pork shank, which is cooked in Bavarian (classic recipe), is especially famous.

To make the dish truly tasty and appetizing, you need to take into account important rules.

1. When choosing a knuckle for cooking, you must give preference to the front leg, which is considered more meaty. It does not contain veins, therefore, in its structure, it is much better suited for baking in the oven.
2. The meat on the bone should be pink, fresh, marbled from thin veins of fat - this is the main sign that the animal was not old.
3. There should be a lot of meat in the ham. You should not choose a shank with a lot of fat. Natural fat from the skin and fatty veins is quite enough.
4. The skin on the shank should be of medium thickness. In addition, special attention should be paid to its integrity. The peel should be intact, otherwise the knuckle will not evenly bake, and the meat will quickly lose its juiciness.
   

For cooking, you can give preference to both dark and light beer. The only difference is that when using dark beer, the marinade is more tart.

Shank in beer: recipe with photo

An oven-baked knuckle is considered by Westerners as an ideal beer snack. Recently, the dish began to enjoy wide popularity among residents of the post-Soviet space. The classic recipe without various "national" features will appeal to lovers of tender and tasty meat.

For cooking, you need such products:

• shank - 2 pcs.;
• beer - 2 l;
• garlic - 3 teeth .;
• onion - 2 pcs.;
• bay leaf - 3 pcs.;
• mustard - 1 tbsp. l

Practical part

To start making beer with a shank (photo of the dish is in the article) follows with the preparation of meat. To do this, you need to rinse, clean and pour beer, adding seasonings and spices. The onion must be peeled, cut into half rings and added to the meat.

After that, you need to put the shank in the refrigerator for a day so that it is marinated. After the necessary time has passed, the container in which the shank was marinated should be put on low heat and cook over low heat for 4 hours.

After this, the boiled meat should be stuffed with garlic, spread with mustard and pour over light beer. In a preheated oven, put the knuckle on a baking sheet and bake the dish at a temperature of about 180 ° C for 1.5 hours.

Czech shank recipe

The knuckle in beer in Czech, or, as it is also called, “boar's knee”, is a national dish in the homeland of the most delicious foamy drink. Sauerkraut baked for this purpose in the oven is perfect as a side dish for that dish. It can be put out on its own with a tomato or used as a “pillow” for roasting the shank. The presented recipe demonstrates cooking shanks in Czech without boiling meat.

For cooking, you will need the following ingredients:

• shank - 2 kg;
• cabbage - 500 g;
• beer - 2 l .;
• onion - 1 pc.;
• garlic - 1 goal .;
• mustard - 2 tsp.

To prepare a dish, you first need to prepare the main ingredient. The stage of cooking meat can be missed by doing this in 3 ways: by marinating the shank in beer for some time, leaving it in the refrigerator for a day or putting the meat out in the oven for about 4 hours.

The knob must be washed and cleaned. Then make small cuts and stuff with garlic. Season with salt, pepper and season with bay leaf, pepper, cloves, oregano and rosemary. After that, we lower the meat into a container, fill it with beer and leave for half a day.

To prepare the marinade, you must mix soy sauce with mustard. To get a more original taste, experienced chefs add a little honey and mustard seeds to the dressing.

Making sauerkraut garnish

At this time, you can start preparing the side dish for the shank. To do this, peel, chop the onion and fry it until half cooked in a pan. Then add the sauerkraut and, having mixed, put out a few more minutes.

In the Czech Republic, berries such as cranberries or lingonberries are added to stewed cabbage. In our country, preference is given to tomato paste, due to which cabbage loses excess acid and becomes the perfect complement to tender meat. So that the cabbage does not burn during stewing, it can be poured with beer, in which the shank was marinated.

After preparing the side dish, it is necessary to smear the shank with sauce, put it on cabbage and place the resulting dish on a baking sheet in the oven for 2.5-3 hours.