Veprevo knee in beer/ Knuckle in beer:

Description:

Knuckle - 2 pieces (it is better to choose the back parts, the front parts are wiry and less fat, so the finished dish may turn out to be dry) Dark beer - 2 liters (beer should completely cover the knuckle) Garlic - 1 piece Onion - 1 piece Carrots - 1 piece Thyme - 5-6 sprigs Black pepper/allspice - 15-20 pieces Bay leaf - 2-3 pieces Salt - 2 tablespoons (Some substitute soy sauce, but I don't like it) Sugar / honey-1 tablespoon Rosemary-0.5 teaspoons Ground coriander-0.5-1 teaspoon Star Anise-1-2 pieces Red pepper, dry garlic, hops-suneli - to taste. Ру Wash and clean the knuckles well. Put it in a saucepan. Add all the ingredients for languishing in any order and pour the beer so that the knuckle is completely covered with marinade. 🍺 So that the knuckle is not bitter, choose a dark beer without bitterness, a lot depends on it. 🍺 🍖 Bring to a boil, remove the foam, and reduce the power of the stove almost to a minimum. The broth should barely boil. Cook for 2 hours) ру Glaze for knuckle: Honey-3 teaspoons Mustard - 3 teaspoons Mix everything well) 🍖 After 2 hours of cooking the knuckle, it will be ready and you can already eat it) but it is better to finish it a little more) We take the knuckle out of the broth, let it cool. Смаз Lubricate the glaze and put it in the oven at 180 degrees for 45 minutes. Every 15 minutes, we lubricate the knuckle with glaze. If you want a crispy crust, then at the end increase the power by 200-220 and fry for another 15-20 minutes) pleasant ❤ ️ goes well with light and dark foam) Traditionally served with stewed sauerkraut) I also add boiled potatoes and pickles) 📝 Sauerkraut stew: Onion - 1 piece Sauerkraut (preferably homemade) - 0.5 kg Rast oil (Some still add tomato paste) Chop the onion, fry it on the rast.oil. Sauerkraut cut into 2-3 parts (it will be more convenient to eat), add to the onion, stir, cover and simmer over medium heat for 30-50 minutes, stirring regularly)