Knuckle in beer – 6 recipes in Bavarian style

Svetlana Yakovleva • 03/30/2019

The shank is the lower part of the ham. In Eastern European countries, baked knuckle in beer is a popular dish. To make the meat soft and the skin golden brown, it must be marinated in black or light beer with the addition of fragrant spices. This hearty and tasty dish can be prepared at home by hosting a beer party in the Czech or Bavarian style.

Knuckle in beer in the oven

The most tender meat will disintegrate into fibers on its own, and its smell 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.

Manufacturing:

Before marinating the shank, you need to soak it in cool water for several hours, and then peel the skin with a sharp knife.
Take a suitable sized bowl and chop a couple of garlic cloves 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 very juicy, then 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 (that is, in the dark) .
It is better that the meat is covered with a fragrant filling.
Remove the shank and stuff it with the remaining garlic.
Place in a baking sleeve, pour in the remaining marinade, and secure the ends. Make several punctures to release hot steam.
Place in the oven and cook over low heat for about 3 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.

Knuckle in beer in Bavarian style

The land in southeastern Germany is called Bavaria. It is famous not only for its sausages, but also for its special recipe for making shanks.

Ingredients:

knuckle – 1.5-2 kg;
black beer – 1.5 l.;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 head;
honey – 50 gr.;
mustard – 50 gr.;
salt, spices.

Manufacturing:

Wash the knuckle and scrape the skin with a sharp knife.
Place it in a saucepan, fill it with dark beer so that it is one hundred percent covered.
Let it boil, skim off the foam with a slotted spoon.
Add salt, peeled onion, garlic cloves, carrots cut into several pieces and spices.
Cook over low heat for at least 2 hours.
In a saucepan, mix mustard, honey and a little of the broth in which the shank was cooked.
Boil until the sauce becomes thick and let cool.
Coat the pork with the prepared sauce, place on a baking sheet and bake in a hot oven for half an hour.
While the shank is baking, you can prepare the usual side dish of stewed cabbage with the addition of onions and beer broth.

Place the finished shank on a dish, distribute the cabbage around and call everyone to the table.

Czech knuckle in beer

Boar's knee in the Czech Republic is served both in expensive restaurants and in small pubs where local residents gather in the evening.

Ingredients:

knuckle – 1.5-2 kg;
black beer – 0.5 l.;
oil – 1 tbsp;
onion – 1 pc.;
garlic – 2-3 cloves;
lemon – ½ piece;
mustard – 50 gr.;
salt, spices.

Manufacturing:

Soak the knuckle in cool water, and then carefully scrape the skin.
Dry the surface with a towel.
Prepare a marinade from mustard, lemon juice and oil.
Add bay leaf and dry spices. You can add a sprig of fresh thyme.
Cut the onion into thin half rings and add to the mixture.
Rub the shank with salt, coat with the prepared marinade and place in a bowl or bag.
Pour in black beer (preferably krusovica) and marinate for several hours.
Collect the onions in which the shanks were marinated and place them on a baking sheet lined with foil.
Add the peeled garlic cloves, which must be crushed with the flat surface of a knife.
Place the shank on top of the vegetables, pour in the marinade and cover with a second piece of foil.
Carefully package and place in a preheated oven.
After an hour, the shank must be opened and turned over to the other side, and half an hour before it’s ready, remove the top layer of foil to form a crust.

Usually boar's knee is served with horseradish and mustard, but you can also prepare a side dish of cabbage or dumplings.

Pork knuckle in beer with apples

The shank baked with apples and herbs comes out fragrant and juicy.

Ingredients:

knuckle – 1.5-2 kg;
black beer – 150 ml;
vinegar – 1 tbsp;
onion – 1 pc.;
garlic – 7-8 cloves;
teriyaki sauce – 3 tbsp;
apples – 2 pcs.;
salt, spices.

Manufacturing:

Wash the shank and scrape it with a knife.
Pour in marinade made from beer, teriyaki and vinegar. Leave it for a couple of hours.
Remove the shanks and sprinkle with plenty of salt, dried basil, coriander and pepper.
Leave to marinate for another half hour.
Peel the onions and garlic.
Cut the apples and onions into quarters, remove the core from the apples.
Place the shank in a frying pan with high sides, place apples, onions and garlic around.
Pour in the marinade and add a little beer as needed.
Cover the pan with foil and place in a hot oven for a couple of hours.
Remove the foil, brush the meat with teriyaki sauce and bake without foil for another half hour.
Place the finished shank on a plate, place onions and apples around it and serve.

An additional side dish could be a salad of new vegetables or boiled potatoes.

Knuckle in beer in German

In this recipe, the meat is not marinated in beer, but baked with the addition of fragrant spices.

Ingredients:

knuckle – 1.5-2 kg;
beer – 0.5 l.;
bay leaf – 4-5 pcs.;
garlic – 1 head;
salt, spices.

Manufacturing:

Wash the knuckle and peel the skin with a knife.
In a cup, mix salt, dark pepper, dried thyme and marjoram.
Peel the garlic and cut any clove lengthwise.
Rub the shank with a fragrant mixture and try to insert the garlic into the meat without making any cuts in the skin.
Cover the shank with the remaining garlic and place in a bag. Tie it up.
Leave it overnight (that is, in the dark) in the refrigerator.
Place a piece of foil on a baking sheet, form sides, and a piece of tracing paper on top so that the knuckle does not stick.
Place the shank on tracing paper, add bay leaves and pour in light beer.
Cover with foil and fold all edges.
Bake in the oven on low heat for at least 3 hours, checking and adding more beer if it has evaporated.
After turning off the oven, do not remove the knuckle for about half an hour.
Open the foil and place the finished shank on a plate or wood board.

Knuckle in beer with potatoes

In this recipe, not only meat is baked, but also potatoes, which will serve as a side dish.

Ingredients:

knuckle – 1.5-2 kg;
beer – 1.5 l.;
potatoes – 2-3 pcs.;
honey – 1 tbsp;
mint – 1 bunch;
carrots – 2-3 pcs.;
garlic – 3-4 cloves;
salt, spices.

Manufacturing:

The knuckle must be washed and the skin scraped with a knife.
Place in a saucepan and fill with beer.
Add salt, a few peppercorns and mint.
Let it simmer, skim off the foam and reduce the heat to low.
Cook for at least 2 hours, and then stuff it with garlic and carrot slices.
Peel the potatoes and cut into large slices.
Place foil on a baking sheet, place the shank in the center, and place potato wedges around.
Season with salt, pepper and seal the foil on all sides.
Place in a preheated oven, and after an hour, unwrap and pour watery honey over the meat. Sprinkle with herbs.
Bake for about a quarter of an hour, then transfer to a plate and serve.

An appetizing shank with a side dish of baked potatoes is suitable for both a hearty home lunch and a beer party with friends.

Cooking shanks in black or light beer depends on personal preference. Once cooked, the baked shank will become a frequent guest on your table. Bon appetit!

Pork knuckle in Bavarian beer, baked in the oven

The knuckle, or as it is also called, pork shin, is the part of the ham adjacent to the knee joint. For the dish that will now be prepared, it is best to take the meaty, in other words, the back part of the shank. Well, it’s better to buy dark beer with the most pronounced hop aroma. Then, after cooking, the meat will become more tender and will simply “melt in your mouth.”

Why is it worth choosing the Bavarian method, and not simply taking and baking the shank in a sleeve, having previously marinated it? Yes, it’s simple, marinating is a very long process and it takes a day, or even more. Here I will offer a recipe that is prepared very quickly and simply, and it’s not even worth talking about the taste and smell. Believe me, it will be very tasty and the meat will fall apart on its own. And this means soft and juicy.

In Bavaria, this dish is called “Schweinehaxe” and is served at Oktoberfest, a folk festival in Germany. This is the largest folk festival in the world, and baked shin goes like a good snack not only with beer, but also with other alcoholic drinks.

Do you understand that according to the German recipe, pork legs are certainly served with sauerkraut. It is considered the best side dish for this dish. Therefore, in this step-by-step photo recipe, this will also be discussed.

Recipe for pork knuckle in dark beer in Bavarian style

This not bad treat is perfect for both a festive table and the whole family. This method will show an ordinary traditional recipe, which for me is the most delicious. And, if possible, I try to cook shanks using it all the time.

Ingredients:

Pork knuckle – 2 pcs.;
Dark beer – 2 liters;
Carrots – 1 large;
Onion – 1 head;
Garlic – 1 head;
Celery – 80 gr.;
Bay leaf – 3-4 pcs.;
Cloves – 5 pcs.;
Black peppercorns – 4 pcs.;
Flavored peppercorns – 5 pcs.;
Salt – 1 tbsp. spoon;
Cumin – 0.5 teaspoon.

For the sauce:

Honey – 2 tbsp. l.;
Mustard – 2 tbsp. l.;
Beer broth from the knuckle – 100 ml.

For garnish:

Sauerkraut – 1 kg;
Onion – 1 head;
Chopped coriander – 0.5 tsp;
Vegetable oil – 80 gr. (4-5 tbsp.);
Cumin – 0.5 tsp;
Beer broth – 1 glass.

Step 1. To begin, you need to scrape the shanks with a knife, ridding them of excess bristles. Wash well, dry and place in a huge saucepan and fill with beer. Then put it on the stove to cook.

Fundamentally: it is under no circumstances allowed to remove the skin from the drumstick; it makes the dish much tastier and more attractive. Well, beer must cover the meat one hundred percent so that there are no dry parts.

Step 2. While our beer is boiling, let’s prepare the vegetables. Peel the onion and stick a clove into it.

Step 3. Break the celery into large pieces, and peel the carrots and cut them into slices.

Step 4. Peel the garlic and break it into cloves. As you can see, I had homemade garlic, I just had to cut it, because it was completely one head.

Step 5. The shank has boiled, it’s time to add salt, all the spices and cooked vegetables.

Step 6. We wait until the broth boils, turn the fire to the lowest possible level. As you can see, foam begins to appear, we immediately remove it.

Step 7. Cook the shank in beer for 2 hours over low heat under a closed lid. After about an hour, the meat needs to be turned over to the other side. The smell is simply stunning, the whole family is already walking around the house and waiting for everything to be ready. But the whole process has just begun.

While the shank is cooking, let's move on to making cabbage.

Knuckle in Bavarian beer with sauerkraut

This is an integral and very tasty part of making. It’s not in vain that the Germans invented it as the best side dish. An effective appetizer and, if served immediately with meat, it even turns out to be something special. In general, be sure to try to cook it too, it’s mind-blowingly delicious.

We will need:

Sauerkraut – 2 kg;
Onion – 1 head;
Chopped coriander – 0.5 tsp;
Vegetable oil – 80 gr. (4-5 tbsp.);
Cumin – 0.5 tsp;
Beer broth – 1 glass.

Step 8. Peel the onion and cut into half rings.

Step 9. Heat the frying pan, pour sunflower oil into it and fry the onion until golden brown.

Step 10. We take the cabbage out of the jar, squeeze it out of the brine and send it to stew with the onions. Let it warm up slightly and fill it with beer broth in which the knuckle is cooked.

Add cabbage to the frying pan in as much quantity as you have. So that everyone has enough to eat well. I took 2 kg.

Step 11. Next, fill the contents of the pan with the remaining spices, cover with a lid and simmer for 30 minutes. Don't forget to stir from time to time so that it doesn't burn.

Pork knuckle with honey and mustard, baked in the oven

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 slightly and coat with the prepared sauce.

Step 15. Grease each drumstick on all sides. You need to create this function with your hands, rubbing the sauce well into the skin.

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

If you want them to have a golden crust, brush the hams with the remaining sauce and beer broth for any 8-10 minutes.

Look at the photo, what beauty it should turn out to be.

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

Step 18. As the last step, we place the dish on plates and add the cabbage, which has finally waited its time.

Also, if you want the dish to look great on the table, you don’t have to break the meat, but place it completely in the middle of the plate. And spread the cabbage on the sides. It is best to complement the shank with the freshest vegetables and chopped herbs.

If you create such a delicious dish only as an appetizer, then you need to serve it as such. For strong drinks, served hot, and for beer, served warm or cool.

You will really like our current recipe and after the first time of making it, 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 to your health. Bon appetit!

Pork knuckle baked in beer in the oven. My photo recipe

If you suddenly dare to gather a large noisy (and probably hungry) company at the table, and maybe even (why not) drinking strong alcoholic drinks, or maybe just beer, then you can’t do without this dish.

The knuckle does not cook quickly, but there is one huge advantage. Reheating it just makes it better. That is, you can cook and bake the meat in advance, and before the guests arrive, set it to warm up over a leisurely fire. Beer gives the knuckle a wonderful smell and makes it unusually tender.

There are two types of manufacturing recipes, at first glance they would seem to be the same, but there are still differences. The spines of the 1st type of production originate from Bavaria, and the 2nd option from the Czech Republic. Let's look at both, and it's up to you to choose!

The most important thing is, of course, to choose the right meat. Take the shank from the back leg, it is the most meaty and juicy. Also pay attention that there is not a lot of fat on it. There must be a skin on it; if it is not there, then such meat will not be suitable.

Pork knuckle in black beer baked in the oven in Bavarian style

Wash the meat well beforehand, you can even scrape it with a knife so that the shanks are unstained.

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
Black beer 1.5 liters
Honey 30 gr
Watery mustard or grains - 30 g
Potatoes 10 pcs
Apples 7 pcs
Sauerkraut - 100 g (optional)

Production method: 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 trunks.

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

Pour in soy sauce and dark beer.

Do not purchase the beer to make this recipe from a regular store. It’s better to buy it in a specialty store or in a pub, where they sell the real, “live” stuff.

The shanks should be one hundred percent 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 better to leave the meat to marinate overnight (that is, in the dark) in the refrigerator. It will be perfectly soaked in the sauce and will turn black. If you don’t want to wait, then let it brew for at least 1 hour. Place the pan on low heat and cook the meat for 1 hour on each side under a closed lid. When you turn the steering wheel, you will immediately notice the difference in color between the sides.

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.

“Opponents” of honey can mix mayonnaise with mustard, it will also be tasty

We 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 throw the other half whole; they will be baked completely.

Cover a baking sheet with foil. Using a slotted spoon, remove the boiled vegetables from the broth and distribute moderately over the foil. Cover the vegetables with apple rings. Pour a small amount of the beer in which the shanks were boiled onto 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 well with honey-mustard sauce. Transfer it to a baking sheet.

Next we 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 2-3 different places, so it will not burn.

Place the baking sheet in the preheated oven (2nd tier from the bottom) for 25-30 minutes. After 15 minutes, pour the remaining beer broth over the shanks and vegetables and repeat this function again 5 minutes before readiness.

Since everyone's oven is different, be guided by the readiness of the potatoes. If it is one hundred percent baked, then you can remove the dish.

Recipe for pork knuckle marinated in beer in Czech style

This recipe is also well known under the name “Boar's Knee”. Very identical to the Bavarian version of production. Let's see what the significant difference is. The meat preparation is the same. Wash, scrape and dry with cardboard napkins.

Knuckle, beer and oven. Preparing the boar's knee

Pork knuckle in beer, baked in the oven, or, as the Czechs say, baked boar's knee, is an easy-to-make and very tasty dish, which will go perfectly with several glasses of a foamy drink... and not just a foamy one. How to cook shank in beer? I will share the recipe and photo of this splendor with you now.

Ingredients for making shanks in beer

This delicacy is prepared in Czech, Bavarian... or whatever. I didn’t even try to find a traditional recipe, because even in the Czech Republic and Germany, in various restaurants, the shank is prepared using a variety of methods, so our shank will be phishing pub style.

Knuckle in beer. Ingredients

Ingredients for the glaze that we will coat the shank with

Pork knuckle in beer, baked in the oven. Step by step recipe

The hardest part was finding a suitable shank. Large hypermarkets, as well as small butcher shops in the area, which have more than once entertained with butcher's steak and good meat for burgers, this time could not offer decent options, so I had to move to the market, but even there, in my opinion, the right shank was found not right away. She weighed around 1200-1500 g, was not at all greasy and looked very nice. Let's take it!

Before baking the shank, it needs to be boiled, and if time permits, I would also marinate it with garlic and leave it for a day, but this time we have a fast and simple recipe, so we will do without long preludes.

First, find a suitable size pan. Then we take the knuckle and inspect it for any remaining pig hair; if any are found, we burn it with a lighter, then wash it and put it in a pan. I recommend brewing it in black beer. Depending on your preferences, you can use either Guinness or the Russian dark Goat... I came across Zhiguli Velvet (I still prefer to drink Guinness :)). Fill the knuckle so that the beer covers it one hundred percent and put it on the stove over the highest heat; when it boils, turn it down slightly.

Cook pork knuckle in black beer with spices

In the meantime, we clean and cut the onions and carrots and chop them into large pieces, after which we add the whole thing, together with cloves, cumin, black and aromatic pepper, to the shank, adding 1 tablespoon of salt. Let it cook for one and a half to two hours. If you like meat more tender and softer, you can cook it longer. I prefer the densest option. As the beer boils away, you can add new beer or water.

Carrots, onions and spices for cooking pork knuckle in black beer

When the shank is cooked, let it cool slightly, and we ourselves prepare the glaze, which we will coat it with while baking in the oven. To do this, mix mustard, honey, and the broth remaining after cooking. Another idea came to me that it would be nice to add a little garlic there. 🙂

We will coat the shanks with this sauce during baking.

After this, rub the shank with salt and ground black pepper, coat it with the resulting glaze using a brush and put it in the oven, preheated to 180-200 degrees. Here, for the first time in my life, I used a microwave mesh, placing it on a baking sheet and placing our future masterpiece of culinary art on it. Bake the shank for approximately 40-60 minutes, while frequently coating it with fresh glaze.

Before baking, the shank must be generously greased with the prepared glaze.

When the shank acquires a pleasant golden color, the mission is completed. Our culinary masterpiece is ready! Czech taverns usually serve stewed cabbage as a side dish, but we used young potatoes, which had previously been boiled until half cooked in their skins, and later fried in oil with garlic and rosemary. I also recommend cracking the knuckle with mustard or horseradish. And, of course, with beer!