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The signature dish of the German Oktoberfest beer festival is pork knuckle with stewed sauerkraut. In the best Bavarian traditions, the knuckle is soaked in beer, then boiled and baked in the oven. Caraway and savory in the knuckle with sauerkraut recipe highlight the taste of the classic German side dish, and dark beer with honey creates an appetizing brown crust on the meat and a unique aroma. You can also prepare baked knuckle with cabbage at home, creating a real Oktoberfest atmosphere for your guests.

Step 1

Prepare the marinade. Dissolve salt in dark beer, add garlic, bay leaf, and caraway. Pour water into the marinade and mix well. Place the shanks so that they are completely covered with liquid. Leave the meat to marinate in a cool place for at least 1 hour.

Step 2

Heat vegetable oil in a frying pan and put sauerkraut in it. Add sugar, salt, pepper and stir. Keep the cabbage on high heat for 5-7 minutes, stirring. Then reduce the heat, pour 2-3 tablespoons of water into the cabbage and cover with a lid. Simmer the cabbage on low heat for about 15 minutes, then remove from heat.

Step 3

Place the pan with the shanks and marinade on the fire and bring to a boil. Add sugar, salt, allspice and black peppercorns to the broth. Add a little more water if necessary and cook over medium heat for about 1 hour until the meat is ready.

Step 4

Mix ground black pepper and ground thyme in a container. Remove the shanks from the broth and coat them with the spice mixture. Place the sauerkraut in a baking dish and place the shanks on top.

Step 5

Dissolve honey in dark beer and pour the mixture over the shanks. Preheat the oven to 220 degrees and place the pan there. Bake for about 10 minutes, then pour the beer and honey mixture over the shanks again and leave to bake for another 10 minutes until a crust appears.