Description
A great appetizer for the holiday table and for everyday. So no yummy sausages not need. Natural meat with no added chemical components, and the price is inexpensive. Taste like pork but softer and juicier!
Ingredients
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Knuckle
1.7 kg
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Onion
2 piece
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Bay leaf
3 piece
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Black pepper
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Salt
-
Garlic
3 tooth
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Water
Cooking
My knuckle was from the market, I soaked it for 30 minutes in cold water, then carefully pascopella with a knife, again well washed in water.
Filled with cold water so that the meat was just covered, and set on a moderate fire to stew.
When the water is boiling - removed the foam, salt and put 2 onions and pepper. Put the lid on and cooked at a very slow, almost imperceptible, boiling about 3.5 hours.
15 minutes before end of cooking put in a pan a few leaves of Bay leaf. Gave the shank to cool in the broth until warm.
Shin pulled out and put on a piece of gauze (we then knuckle and wrap). Made a longitudinal incision along the entire length, down to the bone. Gently separated and threw the bone (the knuckle is very important not to digest, i.e. at the end of cooking it should maintain its original shape, the bone must be separated easily).
The meat is unwrapped layer, salt and pepper and sprinkled with crushed garlic.!!! The filling can be any of: -green; -prunes; -Korean carrot; -the language of pork or beef; fried mushrooms, etc. I gave the basic version.
Turned the knuckle roll and tightly wrapped in gauze.
Put in a bowl, covered the bowl and put on top of small weight (a pot of water). Removed this structure in the refrigerator for 5 hours.
Then unrolled, cut and all, enjoy! Well and just on bread with the mustard/horseradish. Bon appétit!
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