Description
More than a year ago was lucky enough to drive the whole of Germany. That's where the cosy family restaurant with me and shared this simple recipe for delicious knuckle I have ever tasted. But somehow there was no case to prepare. And here again, guests from the Czech Republic, and the competition of any. It turned out something amazing! Happy to share and highly recommend. And now my husband is tagging along and it requires to cook each week)
Ingredients
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Knuckle
2 piece
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Soy sauce
50 ml
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Vinegar
1 tsp
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Water
50 ml
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Garlic
5 tooth
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Onion
1.5 piece
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Carrots
1 piece
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Bay leaf
6 piece
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Allspice
14 piece
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Cumin
0.5 tsp
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Salt
-
Sauerkraut
800 g
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Peas
400 g
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Potatoes
500 g
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Dark beer
350 ml
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Sugar
1 Tbsp
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Butter
50 g
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Spinach
200 g
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Olive oil
1 Tbsp
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Lemon
1 piece
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Parsley
50 g
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Green onions
50 g
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Dill
30 g
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Cilantro
30 g
Cooking
For the marinade mix soy sauce, vinegar, water, garlic 3 cloves. Garlic, finely grated or squeeze through the frog. Let stand 10 minutes. Strain the marinade through a strainer.
Strained the marinade with a syringe to enter into the knuckle. Leave to marinate for 15 minutes.
The remains of the marinade along with the garlic aside for later use.
In a pot of water to put 1.5 onion, 1 carrot, 4 Bay leaves, allspice 8 pieces, cumin, salt to taste. When the broth boils, put it in briskets and cook for 2 hours.
The peas soak for 1 hour. Then rinse and cook with the addition of Bay leaf and allspice until soft. Drain the remaining water and mash to puree state. Add 50 g of butter.
Boiled shank, remove from broth. On a baking sheet to spread 800 g of sauerkraut. Her spread knees. Cover with foil and send in the oven at 200 degrees. The total amount of time in the oven 40 minutes.
In a bowl, mix 350 ml. of beer with 1 tablespoon of sugar for the lubrication of the shank in the cooking process in the oven.
Peel the potatoes wash and cut. Cook in water with salt until soft.
Rinse 200g of spinach. In a pan pour 1 tbsp olive oil. In hot oil put 2 garlic cloves, crushed, pre-cleaned. Fry until Golden brown. Then to get the garlic and oil prepared to send spinach. Fry 1 minute. Add the juice of half a lemon and leave for 1.5-2 minutes under a lid.
10 minutes after placing the knuckle in an oven to remove them from the foil and pour the prepared beer. To do so every 7 minutes before the end of cooking.
10 minutes before readiness put next to the potatoes and pour the beer.
Greens partially coarsely cut, in part to leave intact for serving.
On the Board or dish put sauerkraut on her spinach, then potatoes. On the sides with 3 sides to spread the pea puree. Place on top of shank, prepared to decorate with greens and lemon wedges.
Serve with mustard, horseradish and, of course, beer! The aysbayna ready! Bon appetit.
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