Czech-Style Beer-Braised Pork Knuckle

The most delicious, original, appetizing, for the festive table. Pork knuckle in Czech beer is a classic Czech dish for a festive feast. Easy to prepare! Serve the knuckle with sauerkraut and offer a glass of foamy cold beer.
cook time: 2h
Ethan Rowley
Czech-Style Beer-Braised Pork Knuckle

Nutrition Facts (per serving)

149
Calories
10g
Fat
4g
Carbs
7g
Protein

Ingredients (6 portions)

Basics:

Pork knuckle 2 kg
Beer 2 l
Celery stalk 2 pc
Carrot 1 pc
Onion 1 pc
Garlic 7 clove
Bay leaf 3 pc
Peppercorns to taste
Salt to taste

Garnish:

Cabbage 1000 g
Onion 1 pc
Bouillon 150 ml
Vegetable oil 5 tbsp

Sauce:

Mustard 1 tbsp
Honey 1 tbsp
Bouillon 2 tbsp
Soy sauce 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake pork knuckle in beer in Czech? First of all, prepare all the necessary products that are indicated in the recipe. Singe the knuckle to get rid of any remaining stubble. Wash the pork butt thoroughly. Wash the onions, carrots, garlic, celery well. I usually don’t peel vegetables; you can first peel onions, carrots and garlic cloves.

Step 2

Step 2
Place the pork knuckle into a large saucepan, add all the vegetables, peppercorns and bay leaf. If desired, at this stage you can add other roots and spices such as: leeks, parsley stems or roots, juniper berries and others.

Step 3

Step 3
Pour in dark beer; it should completely cover the meat and vegetables. Place the pan over high heat. After boiling, add salt to taste (I needed about 1 tablespoon of fine salt), remove the resulting foam, reduce the flame to minimum and cook the shank under a closed lid for about one and a half to two hours.

Step 4

Step 4
Meanwhile, prepare a side dish of sauerkraut. If the cabbage is very sour, then drain it in a colander and rinse under cold running water. Peel the onion and cut into half rings or a little smaller.

Step 5

Step 5
Heat vegetable oil in a thick-bottomed frying pan. Send the onions to fry. Cook, stirring, until desired degree of browning.

Step 6

Step 6
Squeeze excess moisture from the cabbage and add to the fried onions. Stirring, cook for a few minutes. Pour in broth or plain water, add spices (ground pepper, garlic and a pinch of sugar if necessary), stir and cook under a closed lid over moderate heat for 30 minutes. Sometimes open the lid and stir the cabbage. If you see that there is no liquid left in the pan, add just a little boiling water and continue cooking.

Step 7

Step 7
Prepare the sauce. In a small container, mix honey, beer broth and grain mustard. At this stage you can add a little soy sauce.

Step 8

Step 8
Remove the boiled shank from the broth and cool slightly.

Step 9

Step 9
Coat well with sauce on all sides.

Step 10

Step 10
Place sauerkraut in an even layer in a baking dish. For this recipe, I prefer to use a casserole dish; it turns out an amazing dish.

Step 11

Step 11
Place the shank on top of the cabbage. Place in a preheated oven for 30-60 minutes. Set the temperature to 160 — 180 degrees, depending on the capabilities of your oven. I usually cover the casserole with a lid, simmer at low temperature in the oven for about half an hour, then remove the lid, slightly increase the temperature and leave until a golden, appetizing crust appears. Times are approximate, check your oven. Read more below the steps.

Step 12

Step 12
During baking, pour beer broth over the shanks one by one and brush with the remaining sauce. Serve while still hot.

Additional rubrics

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