Bavarian-style roll

Name: Bavarian-style roll
Total time: 3 hours 20 minutes
Yield: 8
Cuisine: European
Ingredients: Pork knuckle - 1500 g; Carrots - 100 g; Onions - 200 g; Garlic - 35 g; Salt - 25 g; Soy sauce - 150 g; Cumin - 2 g; Black peppercorns - 6 g; Dark beer - 1500 g; Honey - 56 g; Mustard - 50 g; Potatoes - 1300 g; Apples - 500 g

0 Reviews

Recipe cuisine: European

Cooking time: 3 hours 20 minutes

Servings: 8

Calories: 128.33 kcal

Fats: 7.05

Proteins: 6.21

Carbohydrates: 7.7

Description

The pork knuckle is a part of the ham, or, as it is also called, the shin, which is adjacent to the knee joint of the animal. The knuckle differs from other parts of the pork. Its meat is slightly darker, and its taste is richer. To cook the knuckle in Bavarian style, you need high-quality beer with a bright hop aroma and without obvious alcohol tones. In Germany, the knuckle is baked in dark beer, as it is considered more saturated. During the baking process in the oven, all the alcohol will evaporate.

Step-by-Step Cooking Instructions

Step 1

Marinate the pork knuckle. Place the knuckle in a cooking pot. Add chopped onion and carrot to the meat. Add peeled garlic, cumin and 5-6 peppercorns. Salt and pour in the soy sauce. Finally, pour in the beer, it should completely cover the meat, so choose the volume of the pot so as to use a minimum of the foamy drink. Cover the pot with a lid and put it in the refrigerator overnight to marinate, so that the taste of the dish becomes brighter and richer. However, you can cook the knuckle as soon as you pour the beer over it.

Step 2

Boil the knuckle. Place the pan on high heat and bring to a boil. Skim off the foam from the boiling beer and reduce the stove power to minimum. Boil the knuckle under the lid for approximately 120 minutes. Turn over once during the cooking time. After 2 hours, remove the knuckle and let it cool slightly.

Step 3

Make the sauce. Combine honey and mustard in a deep container. Mix everything thoroughly and let it sit for 5-7 minutes.

Step 4

Prepare the knuckle for baking. Cover the baking sheet with foil. Remove the vegetables from the pan in which the knuckle was cooked and distribute them on the baking sheet. Place the apples on top of the vegetables. Pour 2-3 ladles of beer broth on the apples. The bottom of the baking sheet should be covered with liquid. Grease the knuckle generously with honey-mustard sauce on all sides and place it in the center of the baking sheet. Place the potatoes around the knuckle. Place the sauerkraut in the corners of the baking sheet.

Step 5

Bake the Bavarian knuckle in the oven. Place the baking tray with the knuckle in the oven preheated to 170 degrees. Bake for 40 minutes until golden brown. Every 10 minutes, pour the beer broth from the pan over the vegetables and meat. If necessary, brush the meat with the remaining sauce.

Ingredients

Pork knuckle - 1500 g

Carrots - 100 g

Onions - 200 g

Garlic - 35 g

Salt - 25 g

Soy sauce - 150 g

Cumin - 2 g

Black peppercorns - 6 g

Dark beer - 1500 g

Honey - 56 g

Mustard - 50 g

Potatoes - 1300 g

Apples - 500 g

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