Description
Very tasty and filling meat dish. Well served on weekends with beer.
Ingredients
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Knuckle
1,2 кг
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Beer
2 л
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Thyme
0,3 ч. л.
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Oregano
0,3 ч. л.
-
Cumin
0,3 ч. л.
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Marjoram
0,3 ч. л.
-
Rosemary
0,3 ч. л.
-
Chili
0,3 ломт.
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Garlic
3-4 зуб.
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Onion
1-2 шт
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Mustard
2 ч. л.
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Bay leaf
2-3 шт
Cooking
Knuckle wash and soak in cold water overnight.Drain water if necessary clean.
Pour beer,
add all the spices : thyme , oregano , cumin, marjoram, rosemary, pepper, onion - roughly chopped, garlic - chopped coarsely, salt. Leave to marinate in beer for a day in a cool place.
A day to put to cook pork right in the marinade .
Cook for 3-4 hours on very low heat until soft. In the process of cooking, as boiling fluid, I refilled a little boiling water.
Boiled knuckle of pork lard with garlic,brush with mustard and cover with beer. Bake in the oven for about 1-1. 5 hours, while not forgetting to pour, occasionally, beer.
Serve with steamed cabbage ( ideally, of course, with sauerkraut, but it's early in the season this cabbage, so I served fresh) and of course :) with beer. Bon appetit!
Cooked in a dark beer too, good work!
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