How to cook knuckle in beer at home

How to cook pork knuckle in beer - recipes

Below are the 3 most famous recipes. Each of them will make the taste unforgettable.

In Bavarian

Knuckle in Bavarian beer is a real delicacy that came from Germany.
There it is served as an appetizer to dark and light foam. The dish is a must-have at beer festivals in Germany. What you will need:

Pork knuckle – 1.5 kg.
450 ml beer. Of this amount, 50 ml goes into the sauce.
Mustard – 1.5 tsp.
Honey – 1.5 tsp.
Garlic – 1 head.
Carrots – 1 pc.
Celery – 1 pc.
Lavrushka.
Black pepper, allspice - to taste.
Provençal herbs - to taste.

Step-by-step cooking instructions, delicious recipe:

First, you need to rinse the shank with water and remove any debris that may have remained during the cutting process.
Soak the meat in water.
While the meat is soaking, peel and chop the carrots and celery.
Garlic should be divided into cloves.
Dip the knuckle in a paper towel to remove excess liquid.
You need to make a cut in the top layer of meat and insert the garlic there.
Next comes rubbing it with pepper and salt.
Place the ham in a deep saucepan.
Pour in cold beer, add peppercorns and bay leaves.
Bring to a boil and add vegetables.
If a large amount of foam forms, you need to add a glass of ice water and quickly remove the foam.
Cook for 2 hours.

Prepare Bavarian sauce - mix 50 ml of beer and honey with mustard, add garlic and pepper.

Cool the boiled drumstick to room temperature and then place it on a baking sheet. Marinate it with sauce and bake at 180 degrees until cooked.

Bavarian style pork knuckle in beer is ready.

In dark beer

What you will need:

Pork knuckle – 1.5 kg.
450 ml dark beer.
Mustard – 1.5 tsp.
Honey – 1.5 tsp.
Garlic – 1 head.
Carrots – 1 pc.
Onion – 1 pc.
Bay leaf
Black pepper and salt to taste.

Step-by-step cooking instructions:

First you need to rinse the main ingredient.
Soak the ham in water for 30 minutes.
While the meat is soaking, peel and chop the carrots.
Peel the garlic and cut into slices.
You need to make cuts in the top layer of meat and stuff it with garlic slices.
Rub the meat with salt and pepper.
Pour in cold beer, add peppercorns and bay leaves.
When the beer starts to boil, you need to add carrots and onions
Cook for 2 hours.
Prepare the sauce - mix 50 ml of dark beer and honey with mustard, add garlic and pepper.
Cool to room temperature and then place on a baking sheet.
Spread it with sauce and bake at 180 degrees until done. The knuckle in beer, baked in the oven, has a unique aroma and delicate taste.

In Czech

Boar's knee is a traditional Czech dish. The original name refers to the knee of the wild boar. The classic cooking method is to boil the meat and then bake it.

What you will need:

Dark beer – 2 l.
Pork knuckle.
Carrots – 1 pc.
Celery – 1 pc.
Garlic – 1 head.
Caraway.
Black pepper.
Salt.
Carnation.
Grain mustard – 2 tbsp. l.
Honey – 1 tbsp. l.
Sauerkraut – 1 kg.

Czech beer knuckle recipe:

The skin needs to be cleansed. If there are bristles, singe them.
Rinse the ham thoroughly and, if necessary, divide it into pieces - it should fit in the pan.
Pour beer over the ham and cook for 2 hours.
As soon as the beer begins to actively boil, it’s time for the chopped vegetables – carrots, celery and garlic.
While the ham is cooking, you can prepare the side dish. To do this, drain the brine from the sauerkraut. Add spices to it. Chop the onion.
Fry lightly in a frying pan, take a little broth and pour it over it.
Simmer for 30 minutes.
Prepare mustard sauce for baking - mix honey, mustard and 50 ml of beer.
Cool.
Line a baking sheet with foil and place the ham coated with sauce on it.
Bake at 180 degrees for about 30 minutes.
Pork knuckle baked in beer is ready.
Serve with sauerkraut and potatoes.

Beer knuckle baked in the oven

Oven baked meat is a recipe for a juicy and flavorful dish. The advantage of this recipe is that the dish can be served either cold or hot.

Components:

1 kg pork;
1 head of garlic;
1 tsp without a hill of dry ground ginger;
salt to taste;
1 tsp paprika;
2 tbsp. l. soy sauce;
2 tbsp. l. honey

Article on the topic: How to cook pork in sweet and sour sauce

The time it takes to cook in the oven will be about 2.5 hours.

The calorie content of the dish is 231 calories per 100 grams.

How to cook baked shank in beer:

Place the meat in a saucepan and cover with cool water;
Then add salt;
Peel half the garlic and place the whole garlic cloves in the pan;
Bring the contents of the pan to a boil and simmer over low heat for a couple of hours;
Remove the finished pork and cool;
Then stuff the leg with the remaining garlic;
Place the workpiece on a baking dish, pre-greased with vegetable oil;
Rub the leg with a mixture of soy sauce and honey, sprinkle with ginger;
Bake for about 30 minutes at 180C degrees.

Cooked meat is usually served whole, hot or cold. You can serve this dish with potatoes or cabbage.

Features of preparing shanks in beer

How to bake in the oven?

There are several baking methods.
The first is described in the recipes above. The shank is pre-boiled in beer broth. After this, take it out, dry it and cool it, and then bake it in an oven preheated to 180 degrees. A good addition would be to use foil or a baking sleeve. This way it will bake in its own juice. To add a special aroma, you can add spices and additional garlic cloves directly to the sleeve. Cooking usually takes about 30 minutes, depending on the size of the drumstick and the oven's capabilities. The second method will add a special taste and aroma.

Pork shanks in beer, baked in the oven, take at least 3 hours to prepare, since the ham is not boiled first.

The shank is thoroughly washed and coated with spices and salt. The ham must be wrapped in foil and covered with a thin layer of lard. Bake for 3 hours. After 2.5 hours, unfold the foil and let the crust appear.

Boiled knuckle

Can also be prepared without using an oven.

What you will need:

Pork, knuckle.
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 1 head.
Spices - to taste.
Black pepper.
Salt.
Bay leaf.

Knuckle in beer, recipe without baking:

Clean the shank from dirt and soak in water for half an hour.
During this time, prepare the vegetables - peel and chop.
Add water and cook until boiling. After this, you need to drain the water and fill it with clean water.
After the second boil, boil the ham for about 2 hours.
After the first hour of cooking, you need to add all the vegetables.
Salt, pepper, add spices and bay leaf.
Remove the finished shank from the broth and cool.
Then separate the meat from the bone and add the garlic.
Roll the meat into a roll and wrap with foil.
Place it in the refrigerator overnight.

How to cook in a slow cooker?

What you will need:

Pork knuckle – 1.5 kg.
1000 ml beer.
Mustard – 1.5 tsp.
Honey – 1.5 tsp.
Garlic – 1 head.
Carrots – 1 pc.
Celery – 1 piece.
Lavrushka.
Black pepper, allspice - to taste.
Paprika.

Step-by-step cooking instructions:

Cover the pork knuckle with water and leave for 2 hours.
Clean off dirt and now pour hot water for 15 minutes.
Dry with a towel.
Place the drumstick in a multicooker bowl and pour beer over it.
Add peppercorns and bay leaf.
Do not chop the peeled onion, but place it entirely into the bowl.
Add chopped carrots and garlic.
Set the “quenching” mode for 3 hours.
Remove meat from broth.
Take 2 tablespoons of beer broth and add honey, paprika and garlic.
Rub the cooled meat with honey sauce.
Place the greased knuckle into an empty bowl and set to baking.
Pork knuckle in beer is ready.

Bavarian knuckle recipe

Knuckle prepared according to Bavarian traditions is a fragrant, juicy and spicy dish.

Ingredients:

1 kg shank;
1.5 light and 200 ml dark beer;
onion – 1 piece;
1 carrot;
2-3 garlic cloves;
salt;
2 tbsp. cane sugar;
2 tbsp. l. honey;
unground black pepper;
carnation;
2 tbsp. l. mustard.

Cooking meat according to this recipe will not take you more than 3 hours.

Calorie content is 470 calories per 100 grams.

How to cook a dish in Bavarian style:

Place the pork in a deep saucepan, add chopped onions, carrots and garlic;
Pour the contents of the pan with light beer and place on low heat for 2 hours;
Then you need to prepare the sauce: mix mustard, honey, sugar, salt. Pour this mixture with dark beer and put on low heat and cook until the sugar dissolves;
Take out the cooked shank, cool it and make small cuts;
Next, pour the sauce over the meat and bake in the oven preheated to 180C for 25 minutes;
After which the pork must be turned over, again poured with sauce and baked for 20 minutes.

It is advisable to serve the Bavarian-style shank hot and with a side dish. You can use sauerkraut or stewed cabbage as a side dish. Be sure to serve mustard and horseradish with the meat.

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Secrets of how to marinate shanks in beer

For marinating, it is preferable to use dark beer. On average, a knuckle weighing 1 kg takes up to 1 liter of beer.

You can also marinate the meat in spices before boiling it in beer. Ham goes well with paprika, Provençal herbs, and dried garlic.

You need to coat the meat with the spices you like, wrap it in a baking sleeve and leave to marinate for half an hour.

The classic marinating recipe is shank in beer with honey and mustard. The marinating sauce recipe is described in the recipes above.

Pork knuckle with honey and mustard, baked in the oven

The most tender meat will disintegrate into fibers on its own, and its aroma will call everyone to the kitchen.

Ingredients:

knuckle – 1.5-2 kg;
beer – 0.5 l.;
mustard – 80 gr.;
lemon – 1 pc.;
garlic – 1 head;
soy sauce – 50 gr.;
salt, spices.

Preparation:

Before marinating the shank, you need to soak it in cold water for several hours, and then peel the skin with a sharp knife.
Take a bowl of a suitable size and cut a couple of cloves of garlic into it into random pieces.
Add mustard, soy sauce, salt and pepper.
Squeeze the juice of half a lemon into the mixture. If the lemon is not too juicy, you can use the juice of the whole fruit.
Pour in the beer and stir.
Place the shank in the marinade and leave in a cool place overnight.
It is desirable that the meat be covered with aromatic filling.
Remove the shank and stuff it with the remaining garlic.
Place in a baking sleeve, pour in the remaining marinade, and seal the ends. Make several punctures to allow hot steam to escape.
Place in the oven and cook over low heat for about three hours.
Transfer the finished shank to a cutting board and serve.
You can cut the meat into pieces and serve pickles and pickled cabbage as a side dish.

In the Czech Republic, horseradish, mustard and pickled cucumbers are served with the knuckle, and in Germany, stewed cabbage and potatoes.

Step 13. Prepare the sauce: you need to mix honey, mustard and broth in a small container. Let it brew a little so that the products combine with each other.

Step 14. Cover a baking sheet with foil and place the hams on it. Let it cool a little and coat it with the prepared sauce.

Step 15. Grease each drumstick on all sides. You need to do this procedure with your hands, thoroughly rubbing the sauce into the skin.

Step 16. Preheat the oven to 160° and send our greased shanks into it to bake. For about 30-40 minutes.

Look at the photo to see how beautiful it should be.

Step 17. Divide the finished shank into pieces. The meat just falls off the bone. The shank turned out very tender and juicy.

Step 18. The last step is to place the dish on plates and add the cabbage, which has finally waited in the wings.

Also, if you want the dish to look beautiful on the table, you don’t have to break the meat, but place it entirely in the middle of the plate. And arrange the cabbage around the edges. It is best to supplement the shank with fresh vegetables and chopped herbs.

You will really like our recipe today and after the first time of cooking you will cook it this way all the time. And if anything is unclear, ask in the comments, I’ll try to answer. But I think there won’t be any problems, so cook and eat for your health. Bon appetit!

Rinse the meat thoroughly beforehand, you can even scrape it with a knife so that the shanks are clean.

Ingredients:

Pork knuckle 2 pcs
Carrot 1 piece
Onion 2 pcs
Celery 150 gr
Garlic 6-7 cloves
Salt 2 teaspoons
Soy sauce 150 gr
Cumin 0.5 teaspoon
Peppercorns - 6 pcs
Dark beer 1.5 liters
Honey 30 gr
Mustard liquid or grains - 30 g
Potatoes 10 pcs
Apples 7 pcs
Sauerkraut - 100 g (optional)

Method of preparation: Place the meat in a deep pan, it should lie there freely.

Add spices and vegetables to the pan. Peel the carrots and cut into large rings, simply cut the onions in half, cut the celery into large stalks.

Place vegetables on top of meat. Add cumin, peppercorns, garlic cut in half and salt all ingredients.

Pour in soy sauce and dark beer.

The shanks should be completely immersed in the marinade. But if suddenly you don’t have enough beer and the meat is not completely covered, you can add a glass of water. Keep in mind that too much water will change the taste of the dish. Cover the pan with a lid. It is advisable to leave the meat to marinate overnight in the refrigerator.

After the time has passed, remove the carcasses from the pan and let cool for 10-15 minutes. Meanwhile, preheat the oven to 160 degrees. In a separate bowl, mix honey and mustard.

We invite you to familiarize yourself with what can be prepared from pork flank

Peel the potatoes and cut them in half; if the tubers are small, then leave them as is. Wash the apples thoroughly. Cut half into large rings, and leave the other half whole; they will be baked whole.

Cover a baking sheet with foil. Using a slotted spoon, remove the boiled vegetables from the broth and distribute evenly over the foil. Cover the vegetables with apple rings. Pour a small amount of the beer in which the shanks were cooked into the bottom of the baking sheet, about 5-6 ladlefuls. Thanks to this, the dish will not burn, and the potatoes will turn out juicy. Coat the meat thoroughly with honey-mustard sauce. Transfer it to a baking sheet.

Next, lay out whole apples and potatoes. You can add a little salt to the top of the potatoes.

We spread the sauerkraut in a thick layer in two or three different places, so it will not burn.

Place the baking sheet in the preheated oven (second tier from the bottom) for 25-30 minutes. After 15 minutes, pour the remaining beer broth over the shanks and vegetables and repeat this procedure again 5 minutes until ready.

Useful tips

When knuckle is cooked in beer, a large amount of foam may appear when boiling. Ice water will help with this. You need to take 1 glass of water and pour it directly into the pan. Then quickly remove the foam from the surface of the broth.
It is better to use a dark beer. The classic recipe includes exactly this. It is believed to have a richer taste.
It is customary to serve a side dish with the finished dish. Sour sauerkraut and boiled potatoes are ideal for it.
The traditional drink served with the knuckle is beer. It’s not for nothing that at beer festivals it’s common to drink foamy beer while snacking on a knuckle. It also goes well with strong drinks.
A good marinade is sweet and sour sauce. It consists of honey, lemon and mustard. They rub it on the drumstick before baking.

Regardless of which recipe you like best - German, Czech, or any other, shank in beer is a wonderful dish that will delight guests at the table. But it is worth remembering its calorie content. You should not overeat; you may experience heaviness in your stomach.

Classic recipe

Bavarian-style knuckle in beer, the recipe for which was invented in southeast Germany, is a traditional dish of German cuisine.

List of required ingredients

The recipe includes the following ingredients:

Pork knuckle – 1 pc.
Thyme – 1 tsp.
Rosemary – 1 tsp.
Salt – 1 tbsp. l.
Beer – 2-2.5 l.
Cherry juice – 100-150 ml.
Soy sauce – 100 ml.
Chili pepper – 1-2 pcs.
Vegetable oil – 50 g.
Bay leaf – 2 pcs.
Garlic – 2 teeth.
Cumin – 1 tsp.
Sauerkraut – 200 g.
Cinnamon – 1 tsp.

Bavarian-style knuckle in beer (recipe with beer marinade) is prepared using the technology of baking meat in the oven. The beer marinade gives the meat a rich, hoppy bitter taste. The pork softens in the beer, becomes tender and melts in your mouth. The pulp itself breaks down into dietary fiber. The secret to creating a delicious shank is to prepare a high-quality marinade. If you managed to marinate the meat well, then the dish is already half finished. All other actions can be entrusted to the oven. The main thing is to control the baking time and temperature so that the meat does not burn inside.

Further:

Before cooking, the skin of the pork knuckle must be cleaned of dirt with a knife, rinsed under running water, and all printed seals and markings must be cut out.
First you need to prepare the dishes for the marinade. The container should be roomy, wide and deep so that the pork knuckle fits completely in it, and there is still space left on top for filling. An iron or aluminum pan with a volume of 3-4 liters is suitable.
Add thyme and rosemary to the cooking pot and add salt and pepper to taste. All components for the marinade must be carefully placed at the bottom of the dish so that they cover the bottom.
The pork knuckle must be placed in a bowl on top of the grass flooring, salt and pepper.
Then you need to pour beer into the pan with the shank so that the meat piece drowns in it completely. Beer should not be poured in excess; 400-550 g should be left for preparing the sauce.
The workpiece must be covered with a lid or cling film and left to marinate in the refrigerator for 2-3 hours at a temperature of 4-5°.
After marinating, the pan with the meat must be heated over low heat and cooked for 1-1.5 hours. If the marinade is not enough or the liquid begins to boil away too quickly, then you can add up to 500 g of water to the pan.
When the meat is boiled, it must be removed from the pan, placed on a cutting board and longitudinal and transverse cuts made along the surface of the skin. The cuts should be shallow and cover the skin of the pork knuckle with a small square mesh. Holes in the meat will allow the shank to bake better in the oven.
Then soy sauce, beer and juice must be mixed in a separate pan.
Grind the chili pepper in a food processor or finely chop it.
Afterwards, the crushed pepper needs to be added to the saucepan and mixed thoroughly. The sauce should not be spicy or bitter. It contains enough components that will soften the pungency towards a sweet taste.
Next, put the pan with the resulting sauce on the fire and cook for 25-30 minutes, stirring first.
Then the sauerkraut must be chopped with a knife.
Next, coat the surface of the pan with vegetable oil and add a bay leaf.
Garlic cloves must be peeled, finely chopped and added to the bay leaf in the pan.
Pour sauerkraut into a heated frying pan and fry over low heat for 5-7 minutes, stirring occasionally. You should also add cumin and cinnamon to the frying ingredients.
Pour the fried cabbage into a baking container and carefully cover the bottom. You can use an elongated glass dish or a baking sheet. When using a baking sheet, the bottom must first be covered with a thin layer of foil.
Then the shank must be placed on a baking sheet and generously coated with sauce on all sides using a brush or a special broom so that the meat shines.
The oven must be preheated to 200° and place a baking sheet with the pork knuckle in it for 1 hour. During baking, the oven must be opened every 10-15 minutes, grease the surface of the knuckle with sauce and pour over the marinade.

The finished pork knuckle is covered with a dark golden crispy crust. The pork knuckle is cut into portions transversely with a knife away from the bone. Well-baked meat should not have pink layers inside.

What ingredients can be added to the dish?

Knuckle in Bavarian beer is combined with vegetables and fruits. The cooking recipe can include both fresh and pickled vegetables.

They can be baked together with meat in the oven:

In a classic seasoning recipe, celery can be replaced with green onions or paprika.
The spread can be made from soy sauce, honey and mustard. Beer will add a hint of bitterness, and the sweetness of honey will add flavor, but if you don’t need to make the dish sweet, then when preparing the sauce, honey can be replaced with mayonnaise, then the pork knuckle will be less sweet.
You can add bay leaves and rosemary to the seasonings.
Pork knuckle can be cooked together with potatoes, carrots and onions.
Pork knuckle also goes well with red apple varieties.
The cherry juice in the sauce can be replaced with pomegranate or pear juice.