Pork knuckle boar knee. Where to eat the most delicious "boar knee" in Prague? Boar knee

The shank recipe that I propose today can be conditionally divided into two parts: first I will boil the pork shank in beer, and then bake it in the oven until golden brown. And in addition to everything, I will also cook baked potatoes for a side dish. I promise you that it will turn out insanely delicious!

From the editorial board... Knee-baked boar is perhaps the most famous dish in the Czech Republic. It is prepared with variations, but certainly in dark beer. Dumplings or stewed cabbage, as well as hot mustard and horseradish are served as a garnish.

In dark beer, the pork knuckle will acquire an amazing, spicy-sweet taste and special tenderness, and after baking in the oven, an appetizing blush forms on the surface - how can one refuse such a pleasure? Therefore, you can safely cook several portions at once, not a piece will remain, it's checked!

Ingredients

For the shank:

knuckle 1-1.5 kg
dark beer 2 tbsp.
water 2-3 tbsp.
onions 2 pcs.
carrots 1 pc.
garlic 3-4 teeth.
salt 1 tbsp. l.
bay leaf 1 pc.
black peppercorns 6-8 pcs.
parsley root or branches 10 g

Baking ingredients:

sugar 1.5 tbsp. l.
dark beer 1 tbsp.
1 head garlic
vegetable oil 3 tbsp. l.
salt and pepper to taste
carrots (optional) 1 pc.
potatoes (optional) 5 pcs.

Cooking time: about 3 hours / 1-2 servings

Preparation

I soaked the shank all night in cold water, due to which the specific smell partially disappeared, and it was much easier to clean the skin. Using a knife, I scraped off all the plaque from the skin, rinsed it thoroughly. Attention! If there is stubble, be sure to scorch it over the fire, otherwise the dish will be hopelessly spoiled!

I placed the prepared shank in a large saucepan (a spacious cauldron or a rooster will also work). I added salt, bay leaves and black peppercorns. Peeled carrots and onions, cut them into large pieces. To remove the characteristic smell, I added parsley stalks and a few cloves of garlic - you don't have to peel it, I just crushed it with the flat side of a knife. You can also add some celery or parsley root, if available.

I poured 2 glasses of dark beer over the contents of the saucepan. And I added water, about 2 more glasses. It's okay if the liquid does not completely cover the meat, since water during the stewing process can be topped up as needed.

The container was put on the stove, brought to a boil and cooked for about 2 hours - under the lid, over low heat. Maintained the amount of liquid at about half the pan. A couple of times she turned the shank over, carefully, trying not to damage the integrity of the skin. Willingness was determined by piercing with a knife - the meat should freely lag behind the bone.

I carefully removed the boiled shank from the broth and put it on a baking sheet with a high side - I recommend covering it with foil so that you do not have to wash it for a long time. Peeled the carrots and cut them into large rings, put a whole head of garlic for flavor. I decided to cook the shank with potatoes at the same time, so that there would be a side dish for the meat right away. Therefore, I added a few potato tubers to the mold (with peels, washed thoroughly, cut into 4-6 parts). If you don't want to, you can skip the vegetables. From above she poured everything with vegetable oil.

In order for the knuckle to acquire its famous crust, it must be greased with a special dressing based on dark beer. To do this, I spread 1.5 tablespoons of sugar in the remaining glass of the intoxicated drink, poured the shank and vegetables with the resulting marinade (I used about half of the dressing, and watered the rest during baking). I added a little salt and sent it to a preheated oven. By the way, you can use honey instead of sugar.

Baked at 200 degrees for 20 minutes. Then she reduced the heat to 160 degrees and every 10 minutes she poured the juice and the remaining dressing over the meat and vegetables. Since the shank is already ready after stewing, at this stage the task is to get a delicious crust, which is considered a real delicacy among connoisseurs. I determined the readiness by the softness of the potatoes. In general, the baking time, regardless of whether you cook the shank with or without vegetables, will be about 30-40 minutes.

When the pork knuckle is finally cooked in the oven, a breathtaking aroma will spread throughout the house, which is simply impossible to resist. Rather, we serve the dish, open a cold bottle of beer and enjoy! It would be nice to serve sauerkraut in addition to everything - it will come in handy here, it will play in the contrast of the sweetish taste of meat and vegetables. Delicious!

There are many tales about the Prague national dish such as baked boar knee... The first time we arrived in the capital of the Czech Republic, we tried this traditional dish in a small bar near Chron. We ordered two, because after reading about portions in Prague bars, we decided that one would not be enough. The waiter, taking the order, went to the kitchen, returning, said that there was only one knuckle in stock, which they can serve right now. Having agreed to one serving, we languished in anticipation in the inner, cozy courtyard of the bar, destroying the first glass of beer. We didn't have to wait long for a culinary masterpiece, and when our one serving of baked knee was brought in, we realized how lucky we were that we didn't order two. One portion of shank is enough to not just have a snack, but two to eat! Czechs do not skimp on portions, sauces and pleasant knee additives such as potatoes and cabbage. At least, such a tradition in the bar "for friends" - U Chron.

The size of one portion in this particular bar is sane, the dish is served on a large plate, 80% of which is shank, and 20% is an appetizer and sauces. The meat content (we all know that pork leg is saturated with fat) is 60-70%, which in my opinion makes it much more satisfying than the European shank, where the percentage of edible meat barely reaches 40%.

I would like to give a little advice to those who are traveling to Prague for the first time and want to taste this famous dish. First order one portion for two, if the portion brought is small, then order another portion, because in most cases, the Prague knee with beer saturates the stomach quite quickly. Be sure to ask for fresh Prague bread, it adds flavor when eating the knee vepré.

The second time we tasted it in the pub, where the knee turned out to be even larger and tastier. We advise everyone! To be honest, I liked the Pivovarsky Dom restaurant the most in Prague and, therefore, I remembered the most. An institution that everyone should visit, although in order to drink unusual beer and eat high-quality and deliciously prepared national dishes.

How much does a boar knee cost?

This dish is a must try. The price is not big: in the ratio of 1 knee - 5-6 glasses of beer. If we call the price, then approximately this dish will cost from 200 CZK.

Many, having tried boar knee in the Czech Republic, want to cook it at home. Of course, there are many cooking recipes, there are simpler ones, there are more complicated ones. By the way, even if you walk through the bars in Prague, you will understand that each establishment has its own recipe, and the dishes differ in taste. This is fine. Therefore, you invite you to get acquainted with the recipe for making a shank, which is not entirely simple, however, the result will definitely come to your taste!

Products:

1 large pork shank (sold in any butcher shop, meat department, is inexpensive. It is better to buy a piece that captures both part of the lower leg and part of the thigh, so that the knee itself is in the middle. In this case, the dish will not be bony and dry.)
1.5-2 l. light beer (of course it is better to buy Czech beer, sold in all stores, export)
4 cloves of garlic
15 allspice peas
10 black peppercorns or freshly ground pepper
ginger root (even if you do not like ginger, take it, you will understand that without ginger there would be no piquancy)
1/2 nutmeg
2 bay leaves
2 sour apples (usually green sour apples)
100g honey
50ml soy sauce
coriander
parsley
celery

After you have prepared the products (washed, cleaned), we proceed to the preparation of the marinade. Let's just say that the taste of the shank depends on the marinade, in which it must be marinated for at least 12 hours. The procedure is best done in the morning and cooked at lunch the next day.

1. The shank, washed and dried with a towel, must be inspected from all sides for defects. If any are found, they must be carefully cut with a knife.

2. Cut the garlic into thin slices. You should have at least 20 such plates. Make even cuts on the shank and insert the garlic plates into them.

3. It's time to pepper the shank with plenty of freshly ground pepper and salt it. To do this, take 2 teaspoons (preferably sea) salt and 1 teaspoon of pepper, mix and rub our shank.

4. After washing the shank from excess pepper, put it in a saucepan, preferably 8-10 liters in size. Add peppercorns, nutmeg, bay leaves.

5. Either cut the ginger root into thin plates, or rub it on a grater (plates) and place them on top of the shank.

6. On top of the ginger we shift our future masterpiece - the knee. Pour 1 liter of beer on top and add a little salt. Peel the apples and seeds, cut them into quarters and add to the total mass. Add the remaining beer.
Leave the shank in a saucepan overnight in a cool place, or in the refrigerator. The next morning, the knuckle must be very carefully turned over, without touching all the greens and left until lunch.

7. Let's not complicate our life and use the proven method of cooking knee without boiling - cooking in foil.

Here we need honey and soy sauce, mixing which we will get a mixture. She will need to lubricate the knee from all sides.

8. Heat the oven to 180 degrees and bake until tender. Depending on the size of the knee, it will take about 2 hours to bake. The dish can be turned over during cooking.
If you are cooking without the skin, you will need to remove the foil at the end of cooking and allow the meat to brown.

Fresh or pickled vegetables can be served with the dish. Most often, in Prague bars, stewed sauerkraut is served along with the knee. As well as mustard and horseradish.

When you eat your knee, do not forget to buy Czech beer to remember the taste of a real Prague knee or feel the Czech atmosphere.

Boar knee recipe

Going to Prague you will be amazed not only by the sights of this city, but also by the culinary delights in the city's restaurants. Goulash with dumplings, duck, soups in bread, as well as the famous boar knee - this is just a small list of popular Czech dishes that are present in the menu of any restaurant. Today I would like to talk about the last dish - about the boar's knee, as well as how to cook it at home.

Рečené vepřové koleno- baked pork knuckle - a signature dish of the Czech Republic. In each institution, the serving is peculiar, but, basically, the shank is served with horseradish, mustard and stewed sauerkraut. The baked knee can be served on a mini-skewer, or on a regular plate, be sure to stick cutlery into it.

Thanks to the long cooking process, the meat is always well marinated, soft and juicy. In some restaurants, the price of a knee depends on the weight, therefore, at your discretion, you can be served a portion for one or two persons. You can endlessly talk about this dish, but in order to understand the reason for the popularity of this dish, it is worth trying it!

How to cook boar knee at home?

If, upon returning home, you want to cook a baked boar knee, then you will need to purchase not only a whole list of products, but also be patient, because the preparation of this dish does not take an hour.

Required product list

Pork knuckle
Dark Czech beer = 2 liters
Ground black allspice (10 peas)
Dried rosemary or marjoram - 1 teaspoon
Bay leaf -5 pcs.
Salt - 1 tbsp a spoon
Caraway seeds - 0.5 tsp - to taste
Vegetable oil - 2 tbsp. spoons
Garlic 3-5 cloves
honey 1 tbsp
soy sauce -20 ml

Cooking steps:

The pork skin is very thick and fat; in the Czech Republic, the shank is baked along with the skin, but I personally take it off. So, the meat is better marinated, and there is no need to carry out unnecessary machinations with the separation of fat from meat. The dish looks appetizing, everything is also fried perfectly, so if you do not like fat, you can try to remove the skin along with lard. (it is best to use scissors). Who does not want to take off the skin and cook the shank in its original form, then wash it thoroughly, dry it on a towel and prepare a spicy mixture with which we will coat the knee. Take salt, pepper, herbs and grated ginger and rub the shank well.
To boil the shank, we need a large, high saucepan, where it will completely fit. Put the shank on the bottom, fill it with dark beer, add rosemary, bay leaf, caraway seeds there, you can add peppercorns, cover with a lid and set on fire. After the beer boils, reduce the heat and cook for at least 3 hours. The aroma of herbs and boiling hop drink will gradually fill the kitchen - this indicates that the shank is being prepared correctly!
After 3 hours, we take our knuckle out of the pan and let it cool down a little. While the knuckle is cooling down, turn on the oven and heat it to 180 degrees. Cooking the sauce. We take honey, soy sauce, vegetable oil, garlic squeezed through the garlic, mix into a homogeneous mass and grease the shank with this spicy mixture.
When the temperature in the oven has reached 180 degrees, we send the knuckle to the oven. It is advisable to choose a baking sheet or a form with sides, because in the process juice will be released, which will need to be poured over our knee every 15 minutes. It takes 1-1.5 hours to bake the boar knee (depending on the size of the shank), as a result you will get a Czech baked boar knee with a crispy crust!

Try to cook a shank with and without leather and you will understand the difference in the quality of meat.
Try stuffing garlic into the shank while marinating. As a result, you will get a fragrant shank.
Try adding chunks of ginger to the broth for a richer flavor.

How to serve the shank?

Put the baked, fragrant and mouth-watering shank on a large dish. In small deep bowls (or on the same plate) we spread horseradish, two kinds of mustard - regular and in grains.

You can cook stewed sauerkraut for the shank. It is necessary to extinguish it with a small addition of tomato paste. Cook until the cabbage is tender.

Do not forget to serve a glass of Czech beer along with a baked boar's knee!

The tradition of cooking baked pork shank is adopted by many nations. The world knows not only the German icebahn, but, for example, the boar's knee in Czech. Cooking Czech pork is quite simple. The whole process consists of two main stages. First, the shank is boiled in beer and then baked.

Czech Baked Pork Shank Recipe

Dish: Main dish

Cuisine: Czech

Cooking time: 3 hours

Ingredients

1 piece of pork one shank
0.5 heads of garlic
salt
1 PC. carrot
1 PC. onion
black pepper
0.5 liter beer

Step by step recipe with photo

How to cook boar knee in Czech

1. Place the shank in a large bowl. Pour water and hold the knuckle in it for half an hour. Then wash it well.

2. Pour beer into a large saucepan, put the shank, a couple of cloves of garlic, onions, peppers and coarsely chopped carrots.

Add water so that it slightly covers the shank. You can take any beer, but it is still better to give preference to Czech varieties.

3. Boil the knuckle under the lid until tender. The process usually takes about two hours. Add salt to taste in the middle of cooking.

4. Put the boiled knuckle with a small amount of broth into a mold. Optionally, you can mix a tablespoon of honey with a teaspoon of mustard, grease the surface of the shank with this composition.

5. Make cuts and put in them whole or half a clove of garlic.

6. Put the dish with the knuckle in the oven. Turn on its heating to + 180. Bake until golden brown.

Usually 30 minutes are enough.

Serve baked boar knee with spicy horseradish, mustard, vegetables.

Important! Do not bake a raw shank right away, it will turn out tough and tasteless.

If the traveler has been to the Czech Republic and has not tried "Boar's knee baked", it means that he has lost a lot. Of course, there is something to admire in the Czech Republic: castles, cathedrals and bridges. But not to taste this national chef's creation is simply a sin. Because this food is on the same level with the sights of the Czech Republic.

A bit of history

The geographical location of the Czech Republic has determined the culinary preferences in the country. For most of the centuries, the culinary habits of the Czechs have been influenced by their neighbors: Germans and Austrians in the west, Hungarians in the south, and Slavs in the east. Western neighbors supplemented the Czech concoction with sausages and different varieties of cabbage, from the southern ones came goulash, thick rich soups and the custom of seasoning dishes in abundance, and cereals, dishes made from pastry and meat offal are considered a mite of the eastern one.

At first glance, the Czech concoction is unpretentious and uncomplicated. The basis of the cuisine is meat and poultry dishes, flour products and potatoes, which perfectly match the national Czech drink - beer. But the main thing is hidden in the little things. On closer examination, it was noticed that the achievements of Czech concoction are based on the use of meat and other high-quality products, their masterful cooking and in the range of sauces, spices and seasonings.

Boar's knee, ribs in honey, svichkov - for most who have been to the Czech Republic, when listing such names, it will sweetly pinch in the side.

Rulka - the national dish of the Czech Republic

For the second, the Czechs prepare chicken and meat dishes with the addition of a side dish. Pork comes first, chicken comes second, and beef comes third. Duck, goose, pheasant, turkey dishes are also generally accepted.

Since the Czechs are meat-eaters, they cook meat dishes perfectly. The meat is pre-marinated in the favorite Czech beer, generously covered with spices and abundantly seasoned with sauces with different flavors - from hot with garlic and onions to sweet berry-fruit with sourness.

The main methods of preparing second courses are roasting, stewing and baking, among other things, on coals. In the Czech Republic, meat is loved, cut into large chunks or whole. For example, baked duck or a special recipe for a baked Czech shank and small pieces for goulash. Minced meat dishes are not inherent in the Czech Republic, except for sausages and drowned sausages, which are a beer snack.

When making second courses, spices and seasonings are used in abundance - garlic, onions, horseradish, mustard, paprika, marjoram, ginger, cumin, sage, thyme, cardamom, coriander, dill, basil.

What is a knuckle

According to the recipe, the Czech knuckle is a baked pig's knee. A food that travelers associate with the Czech Republic. The main dish of Czech cuisine is made from the freshest pork shank - a piece of pork leg adjacent to the knee joint. This part contains connective tissues and gross muscles.

Basically, the back pork knuckle is cooked because it is meatier. They bake the knuckle in every way. The difference in Czech knuckle recipes is in the absence or presence of a cooking phase. According to the ingrained method of preparation, the shank is first boiled in broth or beer with celery, carrots, onions, garlic and spices, and then fried over charcoal. Serve with stewed or sauerkraut, pickled cucumbers, potatoes, herbs and garlic.

Czech shank

Each institution in the Czech Republic has its own recipe for pork shank in Czech, and no chef will give away his secret. Explaining the taste of fried shank with garlic marinated in beer with ginger and spices and honey eye is not easy. If you have not been to the Czech Republic, then you can cook this delicious meal at home. It would be nice to bake the knuckle on the grill, but you can also in the oven. "Boar knee baked" is prepared for Christmas or New Year.

Ingredients for a Czech shank recipe:

pork shank weighing 1.5 kg;
6-7 large cloves of garlic;
ginger root 3 cm long and thumb-thick;
4 bay leaves;
10 pieces of peppercorns;
a whisper of ground pepper;
5-6 pieces of carnations;
1/2 teaspoon of ground nutmeg;
1/2 teaspoon ground cardamom
1 tbsp. a spoonful of salt;
1.5-2 liters of dark beer;
2 tbsp. tablespoons of vegetable oil.

For glaze:

2 tbsp. spoons of honey;
70 ml of soy sauce.

Preparation

Consider the recipe for shank in Czech beer. The shank is taken fresh, preferably from the back leg. Rinse the meat, then blot thoroughly with a paper towel. The garlic is cut into slices. Mix nutmeg, cardamom, ground pepper, salt, then rub the knuckle with this mixture. Make small cuts with a knife. Garlic sticks are inserted into the incisions.

The ginger is cut into pieces. The rest of the spices are placed in a container with a shank and poured with beer so that the meat is covered with liquid. According to the Czech recipe, the pork knuckle is marinated in beer for 24 hours, keeping in the refrigerator. After a day, they take out the meat and transfer it to a colander so that all the liquid is gone.

Smear the knuckle with vegetable oil. Wrap in two layers of foil and bake in an oven preheated to 150 degrees for 1.5-2 hours. In the course of baking, the meat is turned over. Then add the temperature up to 200 degrees.

Stir in honey with soy sauce. Drain the released liquid, leaving a little bit, grease the meat with the prepared mixture, wrap it up and fry again for 30 minutes on each side, pouring the liquid that has emerged. Then, following a Czech recipe, the knuckle is unrolled from foil to obtain a caramel color and baked for 15 minutes on both sides.

In some areas, the meat has moved away from the bone. This means that the shank is ready to serve.

In Czech establishments, Veprevo Kneeno is served with dumplings and sauerkraut, as well as vegetables and homemade bread. So delicious that you can't come off.

Calorie content of pork shank

The nutritional value of a pork shank per 100 grams of product is 332 kcal, and the mass of this part of a wild boar carcass is 1.5 kg. Therefore, a baked slice of pork meat is perfect for a full-bodied dinner or lunch for a couple. In fact, this is a little, after all, it is necessary to throw back the skin, bone and fat, in addition, when baking the shank, it noticeably shrinks in size.

Such food is not regarded as unnatural, but the shank comes out extremely juicy, aromatic and satisfying. Although it takes a long time to prepare, the resulting product is worth the effort. Try to cook, and the approval of others will justify the effort and time.

Knee-baked boar (baked pork knuckle in beer) is a traditional Czech dish. The shank is cooked and baked whole until a beautiful golden brown crust. As a side dish, as a rule, they serve potato dumplings and stewed cabbage; mustard and horseradish are also served with a shank. Due to its high calorie content, the dish is often called "purely masculine", but I am sure that women will not resist a piece of such delicious meat.

So, to prepare a Czech pork knee, the shank must be thoroughly washed under running water, cleaned with a sharp knife, and dried with a paper towel. If hairs remain on the skin, tar over a gas burner on the stove. Wash, dry, peel the vegetables.

Place the shank in a small, deep saucepan. Add coarsely chopped carrots, onion cut into four parts, add garlic, laurel, cloves, peppercorns.

Pour enough beer so that it covers half of the shank, add a little water, salt well. Put on the stove and cook, covered over low heat for 1 hour. After an hour, the shank must be turned over so that it cooks evenly.

Add parsley root, bunch of herbs and cumin (or cumin), cook for another 60 minutes.

Mix honey and mustard.

Put the shank boiled in beer in a baking dish, add a little broth in which it was cooked. Grease on all sides with honey and mustard sauce, salt and pepper. Bake in an oven preheated to 180 degrees for 50-60 minutes, until a beautiful golden brown crust. Every ten minutes, grease the knuckle with sauce.