By tradition, such a knuckle is prepared in Germany (and in each land-region with its own nuances) in the winter. So it is a very winter dish, new year 's. In a close friendly company , but with a glass of beer , at one of the dinners for new year's holidays, serve this dish to the table . It is so amazing that after a portion of tender , fragrant meat, you will see that life is serene and beautiful!
Preparing the knuckle is not difficult, 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 to 12 hours. The knuckle should be completely in the water.
During this time, change the water twice.
Now prepare the marinade. It is better to take a deep and narrow pot for stewing, so that only the knuckle fits.
Heat the water a little and add some of the prepared spices-Bay leaf, allspice, salt, and sugar. Stir until sugar and salt are completely dissolved. In the cooled marinade, immerse the knuckle and put it in the refrigerator for 10-12 hours.
After marinating, pour 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 over 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 mixture for baking.
Grate or squeeze the garlic, mix with honey, mustard powder and a mixture of red peppers,
coat the knuckle with this mixture on all sides, leave a little for re-lubrication.
Put the sauerkraut in the baking dish (don't ignore this point). Pour the broth over it, a couple of tablespoons. Put the prepared knuckle on top.
Send in 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 was melted from the knuckle.
Traditionally, the knuckle is served with sour cabbage, in which it was baked and with tender potatoes, boiled or mashed...