Veprevo knee in beer/ Knuckle in beer:

The recipe calls for two knuckles of beef, preferably the back parts, and two liters of dark beer that fully covers the meat. The knuckles are washed and placed in a saucepan with garlic, onion, carrot, thyme, black pepper, allspice, bay leaf, salt, sugar or honey, rosemary, ground coriander, star anise, and optional red pepper, dry garlic, and hops. The mixture is brought to a boil, the foam skimmed off, and then the heat is reduced so the broth barely simmers for about two hours. After cooking, the knuckles are removed, cooled, and glazed with a mixture of honey and mustard. They are then baked at 180 °C for 45 minutes, brushing the glaze every 15 minutes, and optionally finished with a higher heat for a crispy crust. The dish is traditionally served with stewed sauerkraut, boiled potatoes, and pickles.