Baked boar knee

Category: Meat dishes
Kitchen: Czech
Baked boar knee

Ingredients

pork knuckle 1 PC.
onion 1 PC.
carrot 1 PC.
parsley root 1 PC.
celery root 1/3
salt taste
peppercorns 5-8 pcs.
garlic 5 cloves
Bay leaf 1 PC.
sour cream 2 tbsp. spoons
ginger piece 1 cm

Cooking method

  • Cook the pork knuckle for 2 hours over low heat, adding finely chopped parsley root, carrots, onions, celery, ginger and salt, pepper, cloves and bay leaves.
  • Garlic must be passed through a garlic dish, mixed with sour cream, salt and pepper. Remove the cooked knuckle, let the broth drain from it, then carefully coat with the resulting garlic-sour cream gruel and bake on the grill or in the oven (150 ° C) until a delicious crust appears; as soon as the crust is ripe, garnish and serve beautifully.
  • Baked boar knee
  • Baked boar knee

Time for preparing:

2.5 hours

Note

... Andrey catches a waiter running past by the sleeve. With a glance indicates
on me.
- Honored client. At the expense of the institution. Quickly!
The waiter freezes in anticipation. Shortly, I don't need a menu.
- Baked boar knee and a mug of light "Budweiser". And -
really fast.
The waiter rushes to the kitchen.
... They are already bringing me a "baked boar's knee" - a fried pork leg. Amazingly tasty thing. And it was served, as it should be - on a rough wooden board, cut with knives, with heaps of horseradish and mustard, onions and cucumbers ...
Of course, this is not really a breakfast dish. But if you haven't slept all night
- can you count breakfast as a late dinner?
- Disgusting, - says Ilya, looking at the dish with disgust.
“You yourself are disgusting,” I fight back. Judging by the empty sauce packs,
Ilya ate McDonald's hamburgers at Three Little Pigs. Everyone has their own
quirks, however ...
I cut off a hefty chunk of soft, juicy meat. I send it to my mouth and
wash it down with a good sip of beer.

"Fake Mirrors" S. Lukyanenko

Twist
mka, well, you can't tempt like that !!! I look at the photo, lick my lips.
mka
Twist, here every second dish tempts Baked boar knee Baked boar knee
Sofim
I'm shocked
This culinary and literary competition is to die and not get up
Uncle Sam
In the beautiful city of Karlovy Vary, it was called "Vepr's knee liver", but it does not change the taste and smell ...
Baked boar knee
Giraffe
Lukyanenko also mentions this dish in some patrol. If your memory serves "The Twilight Watch". Anton with Edgar in Prague.
mka
Uncle Sam, is it cool in Prague?
giraffe, Lukyanenko mentions this dish in three books.
Giraffe
We will cook
lelishna
I also ate this knee in Karlovy Vary, it is delicious, but at home I can’t get ready to do it.
Twist
I could not resist, I prepared it. Boiled with the addition of beer until half cooked, then stuffed with garlic under the skin and with all the spices and other things baked in a gosyatnitsa.

🔗

Thank you very much again for the recipe.
Giraffe
Yesterday I cooked, taste-u-sleepy! Covered with mustard on honey and baked in an airfryer. My daughter never got to the side dish. Asked to repeat.
Crumb
Girls and boys, and you do not need to marinate the knuckle for this dish? Or can the pickling process be omitted?

There are so many recipes for this very tribe that I don't even know which one to join with my three knuckles ...

But first, you still need to decide: pickle - not pickle?

Those who ate this dish, have mercy on my shanks, please tell me Baked boar knee...

SchuMakher
Kroshik, I marinated in dark beer and just in spices, so in spices luchcha The Czechs (we ate in Prague) have the impression that it is simply baked
argo
Wow, cool! and the fantasy lovers are here! must definitely try
mka
Quote: Krosh

Girls and boys, and you do not need to marinate the knuckle for this dish?

Don't, we boil it first.
And it is better to boil at first than pickle. According to this recipe, it turns out to be very tender, but pickled is still harsh. Although it may depend on meat.
Antonovka
But I couldn't find a decent knuckle in Moscow - there is little meat and a lot of fat everywhere I want to go back to Prague
Aprelevna
Crumb, Innusya, the knuckle is brewed in beer, with all sorts of lavrushka, pepper-peas ... thus, consider that it is pickled
SchuMakher, Mashik, and you, you see, quickly got a knuckle, since you did not feel the marinade
In restaurants (especially popular), the flow, as a rule, you yourself know the catering: oh, okay, and so it will come off
Cooked quickly, even in the same water, and on fire ...
This is how you get there, even knowing the cherished places, sometimes you can get to a completely different taste.
I also heard that some knuckle is pickled in tomato juice with all sorts of herbal spices, and this process
may take up to several. days.
I myself often cook for my own people, our shanks are not greasy at all, there is mainly one meat,
I cook in beer, coat with sour cream and garlic and in the oven
SchuMakher
Aprelevna We ate it at "IP Pavlova", there is a big pub, you know ... I forgot the name of the current ... They still brew beer there themselves. It was very tasty. Maybe it’s good that the marinade wasn’t felt, if the marinade had smelled, so the taste of the meat wouldn’t be heard, but everything was organic ... We’ll hit the road for a couple of days in the fall, so let's go again
Crumb
Quote: Aprelevna

Crumb, Innusya, the knuckle is brewed in beer
Which one Natulechka ?! In the light, or in the dark ?!

Quote: Antonovka

But I couldn't find a decent knuckle in Moscow - there is little meat and a lot of fat everywhere I want to go back to Prague
Lenus, blow to me, we have eas good as shoe polishat !!! And exactly everything is like those nat, a lotbut meat, smallbut fat !!!

Girls, many thanks to everyone !!!

SchuMakher
Crumbling, cook in the dark!
argo
Crumble .. do it first exactly according to the recipe .. and then wisdom in marinades
Crumb
Quote: ShuMakher

Crumbling, cook in the dark!
In the dark grish? For the dark, you need to run to the store ... well, that eI will turn around in no time !!!

Quote: Argo

Crumble .. do it first exactly according to the recipe .. and then wisdom in marinades
I originally wanted it, yeah ... but homalland so, Schaub immediately uuuh !!!

Girls, but about pickling for several days in more detail Mona? Well, Schaub for the future to know ...

For example, can you marinate in beer for a few days?

Quote: MKA

bake on the grill or in the oven (150 ° C) until a delicious crust appears

Marisha, and 150 gr. not too little, isn't it?
mka
Inna, 150 - not much, because the meat is soft. All you need is a crust. And in order for it not to be a crust, but to be ruddy, 150 degrees is enough.

If I had a choice about beer, it would only be light. Dark, for my taste, gives bitterness. I cook khashlama only in light beer and all the Armenians I know take only light beer for cooking.
Crumb
Quote: MKA

Inna, 150 - not much

Marishathat not much is clear, I was interested in not enough :

Quote: Krosh

Marisha, and 150 gr. not enough, not ?

Lan, I'll put the bake on and I'll orient myself along the way !!!
mka
I wanted to write - not a little, but instead ... ha ha.
Write what happened
argo
Crumb .. well, you boil it first .. that is, it's already ready! and in the oven .. this is for beauty .. so that a ruddy crust appears .. therefore 150g
Scops owl
Marin, thanks for the recipe. I took a picture right in the uniform: pardon: Otherwise, I'm afraid they'll be caught or drive away, I won't have enough strength
Baked boar knee
I don't like fat pig, but IT'S SO TASTY
echeva
I am now cooking in a multicooker-BAKING FOR 20 minutes on each side + STEWING 2.5 hours. Hope for a tasty treat

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