Knuckle in beer in German
A unique recipe for a meat dish that combines all the positive qualities of the diet. Vitamins, nutrients (collagen, protein), antioxidants - something without which our body will feel weaker. All these components are present in one serving of shank on a bed of sauerkraut. Braising in beer is not a new technique for cooking pork, but it is this method of cooking that makes the meat soft, tender and aromatic, and makes sauerkraut light and pleasant to taste.
The traditional recipe for German cuisine does not include potatoes, but you can add them to complete the dish and get a high-calorie, filling snack to go with beer. It is advisable to serve the dish hot to highlight the taste and aroma of ice-cold light beer.
Products:
- 0.8-1.5 kg pork shank;
- 1 teaspoon salt for cooking the shank;
- 2 liters of light beer of any brand, the cheapest one possible;
- 500 g sauerkraut;
- 100 g Korean carrots;
- 3 pcs. bay leaves;
- a teaspoon of peppercorns;
- 3-4 cloves of garlic;
- 1 mini chili pod;
- green onions, parsley for decoration;
- 5-6 potatoes for garnish.
Cooking pork knuckle in beer:
1.Prepare the food: clean the shank from dirt and remove any remaining bristles, cut the garlic into slices.
2. Boil the shank in a deep saucepan so that the entire cut fits into the container. Add bay leaf, garlic, pepper, chili to the pork and pour in beer.
3. Cooking time for meat is 2.5 hours. Before the beer boils, make sure that the foam does not “run away” by stirring the liquid with a spoon. Once it boils, turn down the heat and continue cooking on low.
4. As soon as the time is up, drain the broth from the pan in which the shank was cooked into a bowl, place the shank on a plate.
5. Peel the potatoes.
6. Take a deep frying pan or casserole (roasting pan), place sauerkraut and Korean carrots on the dry bottom of the container, place the knuckle on a bed of vegetables, and place peeled potatoes next to it. Pour in the broth left over from cooking and turn on the heat at full power.
Quickly bring the mixture to a boil, then turn down the heat a little and leave the dish to simmer for 1.5 hours. During this time, the collagen will completely dissolve, go into the broth, and then be absorbed again into the meat and cabbage.
7. When the time is up, there will be little liquid left in the pan, as it should be. It is important to watch the last 30 minutes so that the dish does not burn. To do this, you can stir the cabbage with a slotted spoon and slightly lift the meat. If the liquid has boiled away earlier, you can remove it from the heat and serve. It is important that the meat and cabbage stand on the fire for at least an hour. Then the cabbage will be soft after stewing, and the meat will absorb its aroma and acidity and become tender.
8. You can serve the shank whole on a large platter or in portions. To serve in portions, place the boiled potatoes and sauerkraut from the pan, and place a few slices of chopped pork knuckle on top.On top you can decorate the dish with coarsely chopped herbs.
