Pork shank is the pride of Bavarian cuisine, whose traditions, in view of geographical proximity, were adopted by the Czech Republic. Now people from all over the world come to one of the beer capitals of the world in order to taste a real Czech spinach for a mug of foamy - a veprevo knee. In order to enjoy the national delicacy, you do not need to leave the home city, you just need to buy the necessary products and start cooking, guided by our recipes.
The recipe for cooking pork shank in Czech
Ingredients:
For meat:
- pork shank - 5 kg;
- good dark ale - 2.3 liters;
- vegetable broth - 2.3 liters;
- a bouquet of laurel, thyme and rosemary;
- celery (stems) - 5-6 pieces;
- white onions - 130 g;
- carrots - 130 g;
- sweet pepper - 250 g;
- parsnip - 100 g;
- garlic cloves - 5 pcs .;
- brown sugar - 40 g.
For glaze:
- Dijon mustard - 1 item;
- honey - 60 g;
- garlic cloves - 5-6 pieces.
Preparation
We put the wheel in a deep pan or brazier and fill it with a mixture of beer and broth. Next, put our fragrant bouquet of dried herbs, sliced slices of celery, carrots, onions, parsnips and sweet peppers. We put the container on the fire and after the liquid reaches the boil in it, we reduce heat and stew meat for 3 hours or until it starts to move away from the bone.
We bring the temperature of the oven to 160 ° C. We shift the wheel to the baking sheet, to the bottom of which we pour 2 cups of the liquid remaining after quenching. We put together the mustard, the slightly warmed honey and the garlic passed through the press. Lubricate the knee with glaze, cover with foil and move the baking tray into the oven. Baked shank in Czech will be ready after 1 1/2 hours, but before you take out the dish from the oven, grease it with the remnants of the glaze, remove the foil and leave the browned for 20-25 minutes.
Pork knuckle in Czech in wine
Ingredients:
- pork shank - 4 kg;
- vegetable oil - 60 ml;
- carrots - 230 g;
- white onions - 230 g;
- granulated sugar - 80 g;
- red dry wine - 500 ml;
- vegetable broth - 2 l;
- leaves of laurel - 3 pcs.
Preparation
Remove the meat from the bone and cut into cubes with a side of about 3 cm. Blanch the pieces in boiling water for about 2 minutes to get rid of the dirt. In the brazier we pass onions with carrots and laurel about 6-7 minutes, add pieces of pork and wait for another 5 minutes. Pour in the wine and broth, add salt, pepper, sugar and bring the liquid to a boil. After the broth with the wine begins to boil, we reduce the fire, cover the brazier with a lid and leave it to languish on a slow fire for 3 hours.
Serve in Czech style with a side dish of potatoes or potato dumplings, lots of greenery, a spicy sauce like horseradish or mustard, and no doubt with a glass of beer.
How to cook Bohemian Boletus in beer?
Ingredients:
- Fenugreek seeds - 6 g;
- garlic cloves - 3 pcs .;
- pork shank - 2 pcs .;
- white onions - 200 g;
- apples - 230 g;
- potatoes - 500 g;
- dark el - 550 ml;
- water - 550 ml.
Preparation
While the oven is warming up to 220 ° C, grate carefully the washed and dried pork knuckle grated in a mortar with fenugreek seeds, salt, pepper and garlic. At the bottom of the baking tray lay out large pieces of onions and place them on the wheel as if on a pillow. Dismantle the pan in the oven for half an hour, and then quickly remove the dish, add slices of apples, carrots and potatoes, and puddle yourself with beer. Reduce the temperature to 160 ° C and cook meat with vegetables for 2 hours. Baked vegetables and apples after the time, shift to a plate with meat, stir the onions, and pour the mashed potatoes and meat juices with fat 2 cups of boiling water. Place the pan on the hotplate and cook the sauce for the shank until it thickens.