Description
Very tasty and filling meat dish. Well served on weekends with beer.
Ingredients
-
Knuckle
1.2 kg
-
Beer
2 l
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Thyme
0.3 tsp
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Oregano
0.3 tsp
-
Cumin
0.3 tsp
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Marjoram
0.3 tsp
-
Rosemary
0.3 tsp
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Chili
0.3 slice
-
Garlic
4 tooth
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Onion
2 piece
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Mustard
2 tsp
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Bay leaf
3 piece
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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