The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink color of the meat itself and the whiteness of the veins and fat layers. The secret to cooking baked beef knuckle is that the meat is stewed in the oven for a long time. Due to this, it becomes very tender and acquires a rich taste.
Step 1
Prepare the marinade. Mix salt, black pepper, red pepper, mayonnaise and adjika in a separate bowl. Coat the knuckle with the marinade thoroughly. Cover with cling film. Refrigerate for three hours.
Step 2
Bake the knuckle. Wrap the meat in foil. Bake in an oven preheated to 180 degrees for 3 hours. Open the foil. Bake for another 15 minutes.
