Pork knuckle in beer in a slow cooker

Pork knuckle in beer in a slow cooker

Category: Meat dishes

Ingredients
Fresh shank
Salt pepper
Beer
Garlic

Cooking method

• We take a fresh shank, clean it from the skin, wash it well.
• Rub with salt and pepper, put it in a container, fill it with beer (preferably dark, but any other will do as well)
• Leave to marinate for 12 hours (overnight)
• After marinating - put the knuckle and boil in beer marinade on "Stew" for 3 hours.
• I put a silicone mat on the bottom, I was afraid that the bones might scratch the saucepan.
• After the end of extinguishing, drain the water.
• Rub the shank - with garlic (more - do not spoil it), granular mustard and honey.
• Or the second option is garlic with sour cream.
• Next, put it back in a slow cooker and bake for 1.5 hours.

Note

Eat preferably with stewed cabbage and beer. Although it is very tasty with any side dish.

That is, if I understood correctly, we completely remove the skin from the shank?

I'm filming.
I love juicy meat on the bones!
Some love with skin.
You can try both.

I also want to try the veal shank now. Here is the original recipe,

OSSOBUKO
1 onion, chopped
1 garlic clove, crushed
4 pieces of veal shank
275 ml dry white wine
350 g tomatoes, peeled and finely chopped
1 tbsp tomato paste (puree)
salt and black pepper

For serving:
1 large clove of garlic, finely chopped
2 tbsp parsley, chopped
grated zest of 1 lemon

This is a famous Italian dish: veal shank cooked in white wine and tomatoes. Try to get 5 cm thick pieces of veal for this dish.

1. In a heavy-bottomed goulash saucepan, melt 25 g of butter and sauté the onion and garlic until light golden brown for 10 minutes. Take out with a slotted spoon and transfer to a plate. Add the rest of the oil and fry the veal pieces, fry until brown on all sides. Then pour in the wine, let it simmer, then reduce the heat by adding onions, garlic, tomatoes, tomato paste and season with salt and pepper.

2. Then cover the pan and leave to simmer for 1 hour. After that, remove the lid and cook for another half hour, until the meat is tender and the sauce is boiled down.

3. Before serving, stir in garlic, parsley and lemon zest, then sprinkle on the meat. Serve with rice (preferably with risotto alla milanese), and don't forget to remove the brain from the middle of the pit - this is the most delicious.

I already have a pork knuckle in my beer, with skin. I ate ready-made veal, a friend brought from Italy, canned.

So I tested my knuckle. Withstood the night in beer, boiled in a pressure cooker, baked in the oven - great!
Thanks for the recipe.

Health.
So are you done with the skin?
And then with the skin and ate? or cleaned?
Perhaps the breed of pigs still plays an important role: some have fleshy shanks, some fat. Some have thin skin, while others have thick ...

By the way, according to the same recipe, duck is excellent, it is usually very fatty, and after boiling in beer and baking, the specific smell disappears.

Health.
So are you done with the skin?
And then with the skin and ate? or cleaned?
Perhaps the breed of pigs still plays an important role: some have fleshy shanks, some fat. Some have thin skin, while others have thick ...

By the way, according to the same recipe, duck is excellent, it is usually very fatty, and after boiling in beer and baking, the specific smell disappears.

I did it with the skin - my shank was from a meat pig, and these have thin skin! And I ate with the skin - I love! There, in the skin, something is that the injured tissues and bones in our body are restored.
And I like the duck boiled in apple juice!

Yes, I fell for your recipe, I will do it more often!

And I like the duck boiled in apple juice!

A recipe

And today I did it according to the accelerated version: I boiled the knuckle in a pressure cooker with spices until cooked (about 1.5 hours), smeared it on top and as far as possible in the middle through the cuts with a mixture of garlic, spices, pepper and sour cream and baked for about 0.5 hour in the oven until golden brown

Super.

And beer gives a very interesting taste. Try it.

I cooked a shank or galenka, I don’t know how to name it more correctly according to this recipe, I fried the current in an airfryer, and cooked a little more - about 5 hours since my shank or galenka was huge))) I liked it very much, merci for the recipe !!!

[kava]

And today I did it according to the accelerated version: I boiled the knuckle in a pressure cooker with spices until cooked (about 1.5 hours), smeared it on top and as far as possible in the middle through the cuts with a mixture of garlic, spices, pepper and sour cream and baked for about 0.5 hour in the oven until golden brown

kava, and you in a pressure cooker on what mode did you cook the knuckle? And was it just brewed in water or with beer?

[RybkA]

RybkA, I have a simple pressure cooker (not electric), so there are no modes. Cooked in beer and water for about an hour

I see))) I'll go put my pickle)))

I did not understand what the joint was, but after 3 hours in Shteba, the meat did not fall apart at all during the languishing and two-hour baking. It was bad to eat