Beef knuckle

Name: Beef knuckle
Total time: 6 hours 55 minutes
Yield: 8
Cuisine: European, German, Czech
Ingredients: Beef knuckle - 1200 g; Olive oil - 68 g; Salt - 21 g; Ground black pepper - 10 g; Paprika - 6 g; Mayonnaise - 25 g; Adjika - 50 g; Potatoes - 300 g; Butter - 20 g

Cookinero 26 March 2025

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.

How to cook Beef knuckle

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.

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Recipe cuisine: European, German, Czech

Cooking time: 6 hours 55 minutes

Servings: 8

Calories: 147.31 kcal

Fats: 14.64

Proteins: 16.02

Carbohydrates: 3.42

Ingredients

Beef knuckle - 1200 g

Olive oil - 68 g

Salt - 21 g

Ground black pepper - 10 g

Paprika - 6 g

Mayonnaise - 25 g

Adjika - 50 g

Potatoes - 300 g

Butter - 20 g

Beef knuckle - FAQ About Ingredients, Baking Time and Storage

Can I substitute adjika in the marinade?

Yes! If you don't have adjika, try harissa paste, sriracha, or a mix of smoked paprika and cayenne pepper for a similar spicy kick.

How long can I store leftover beef knuckle?

Cooked beef knuckle stays fresh in the fridge for 3-4 days in an airtight container. Reheat gently in the oven or microwave to retain moisture.

Is this recipe gluten-free?

Yes, as long as your adjika and mayonnaise are gluten-free (check labels), this recipe is naturally gluten-free.

Can I cook the knuckle faster at a higher temperature?

Not recommended—slow roasting at 180°C ensures tender meat. Higher heat may dry it out before the interior cooks properly.

What sides pair well with beef knuckle?

Try roasted potatoes, crusty bread, or a crisp salad. Pickled vegetables cut through the richness beautifully.

Can I freeze the marinated raw knuckle?

Absolutely! Freeze it in the marinade for up to 3 months. Thaw in the fridge overnight before baking.

How do I adjust portions for a smaller knuckle?

Reduce baking time by 30-45 minutes per 500g less meat. Use a meat thermometer—aim for 90°C internal temperature.

Can I make this vegetarian?

For a plant-based version, marinate and roast cauliflower steak or portobello mushrooms using the same spice blend.

Why bake uncovered at the end?

This step crisps the exterior while keeping the inside juicy. For extra crispiness, broil for 2-3 minutes (watch closely!).

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