Pork knuckle in beer

Ingredients

• pork knuckle - 1 pc
• dark beer - 1.5 l
• carrots - 2 pcs
• black radish - 1 pc. medium size
• mustard - 3 tbsp. l
• honey - 2 tbsp. l.
• change - 3 hrs. l.
• ground black pepper - to taste
• sauerkraut - 500 g
• beets - 1 pc. medium size

Cooking

Step 1

Pour the shank with beer, add salt, pepper, carrots and whole radish. Cook for 2 hours.

Step 2

Let the roll cool down. Mix mustard with honey, rub meat with the resulting mixture.

Step 3

Spread cabbage on a baking sheet. Cut the beets into strips, lay on the cabbage.

Step 4

Preheat the oven to 190 C. Put the knuckle on a baking sheet with cabbage, put in the oven. Approximately 30 min. Pierce the skin of the shank with a knife and place in the oven for 30 minutes.