By tradition, such a knuckle is prepared in Germany (and in each land-region with its own nuances) in winter. So this is a very winter dish, New Year's. In a close friendly company, but over a glass of beer, at one of the New Year's Eve dinners, serve this dish to the table. It's so amazing that after a portion of tender, fragrant meat you will see that life is serene and beautiful!
| Cook Time | 60 minutes |
| Servings |
Ingredients
Main:
- 1 piece Knuckle pork, weighing 1.2-1.1 kg
Broth-marinade:
- 2 liters Water
- 2,5 teaspoons Salt
- 0,5 teaspoons Sugar
- 1 teaspoon Mustard powder
- 0,5 teaspoons Seasoning nutmeg or juniper 5-7 berries
- 1 tablespoon Celery root cut into cubes or one carrot rings
- 3 pieces Bay leaf
- 10 pieces Allspice (peas)
The mixture for baking:
- 1,5 tablespoons Honey
- 4 cloves Garlic
- 1,5 teaspoons Red hot pepper paprika -1 tsp. , burning-0.5 tsp. mix
- 1 teaspoon Mustard powder
Ingredients
Main:
Broth-marinade:
The mixture for baking:
|
|
Instructions
- It is not difficult to prepare a knuckle, but it must be prepared in advance. First you need to soak in water, and then in the marinade. Thoroughly clean and soak in cold water for 6-12 hours. The knuckle should be completely submerged in water. During this time, change the water twice.
- Now prepare the marinade. For extinguishing, it is better to take a deep and narrow pan so that only the knuckle fits into it. Heat the water a little and add some prepared spices - bay leaf, allspice, salt and sugar. Stir until the sugar and salt are completely dissolved. Immerse the knuckle in the cooled marinade and put it in the refrigerator for 10-12 hours.
- After pickling, pour in 1 liter of brine and add the same amount of pure water, 1 tsp mustard, ground nutmeg or juniper berries, roots (celery root or carrot). Cook on low heat for 2-2. 5 hours or until the meat is completely soft, turning it over periodically. Then remove the knuckle from the broth and cool.
- Prepare the baking mixture. Grate or squeeze garlic, mix with honey, mustard powder and a mixture of red peppers,
- lubricate the knuckle with this mixture from all sides, leave a little for re-lubrication. Put the sauerkraut in a baking dish (do not ignore this moment). Fill it with broth, a couple of tablespoons. Place the prepared knuckle on top. We send it to a preheated 180 degree oven. Bake for 30-40 minutes until a uniform golden crust is formed. In the middle of baking, turn the knuckle over and brush with the remaining mixture. If there is a grill in your oven, turn it on, the crust will become even tastier! In the process of extinguishing, the fat from the knuckle melted.
- Traditionally, the knuckle is served with sauerkraut, in which it was baked, and with tender potatoes, boiled or mashed in puree...
Related posts:
Knuckle Baked in a Fragrant Marinade Recipe
Terrine of Pork Knuckle Recipe
Terrine of Pork Knuckle with Pickles Recipe
Pork Knuckle Mini-Terrines with Olives, Capers and Sun-Dried Tomatoes Recipe
Pork Baked with Vegetables and Cheese Recipe
Pork Brisket and Ribs Baked with Potatoes Recipe
Pork baked Recipe
Baked Pork with Cheese Recipe
Pork Baked with Potatoes in Hay Recipe
Barbecue Pork Ribs Recipe
Funchoza with Pork “Red Dragon» Recipe
Roast Pork with Apple Recipe