How to cook pork knee. Boar knee - the royal dish of Czech cuisine

Czech cuisine was formed in harmony with local culinary tastes and numerous borrowings. It is distinguished by hearty dishes and juicy-sweet desserts. The most typical Czech dish is baked pork knuckle, in Czech Rečené vepřové koleno.

The motto of Czech cuisine is maximum satiety, so that you can fill up with one dish, if it can replace the first, second and third, along with dessert.

The Czechs take pride in creating a large number of dishes and recipes a la "one big piece of meat", and the real king of the local culinary tradition is "boar's knee baked" - pork knuckle weighing a kilogram or more, previously marinated in beer and then baked. It is usually served with horseradish, mustard, sauerkraut and pickled peppers. Boar's knee should be tasted by every tourist.

The history of this masterpiece of Czech culinary goes back to the distant Middle Ages, when the left front leg was cut off from a wild boar just shot in the nearby forest to prepare a baked shank in Czech style. Today, Czechs cook boar knee not from a wild boar, but from an ordinary pork knuckle, but, nevertheless, this dish is considered by many to be the crowning achievement of Czech cuisine.

The original recipe uses the knee of a real boar, but it is unlikely that even the Czechs still have the custom of hunting a real wild and ferocious boar before dinner, so they boldly replace it with an ordinary, domesticated, but no less ferocious one.

Veprevo knee is a very satisfying and very tasty dish, it is prepared simply, but long enough and always in large volume. In the Czech Republic, depending on the level of generosity of the institution, they will bring you a portion of 1 to 1.5 kilograms, so when ordering such a dish, you can safely count on 3-4 people.

Meat selection

It is best to take a piece that would capture part of the lower leg and part of the thigh, while the knee itself would be in the middle. Then the dish cannot be called dryish or bony, and much more meat will remain in its pure form.

Pork knuckle, like many other meat dishes, can be different: knuckle with stewed cabbage and potatoes, pork knuckle in beer with boiled potatoes, pork knuckle baked in the oven, pork knuckle baked with tangerines, German version - icebein and even knuckle marinated in Coca-Cola. Boar knee can also be served as a first course, for example, pork knuckle makes a wonderful bean soup.
Classic recipe

Ingredients: pork knuckle, 1.5-2 liters of light beer, 4 garlic cloves, 15 allspice, 10 black peppercorns, ginger root, half nutmeg, 2 bay leaves, 2 sour apples, 100 g honey, 50 ml soy sauce, salt , coriander, parsley and celery to taste.

Cooking method. Rinse the shank thoroughly and pat dry with paper towels. Peel the garlic and cut into thin slices. Make small cuts in the meat and put the garlic in there. Mix salt and pepper in a ratio of 2: 1 and rub the shank with the resulting mixture. In a large saucepan, put the washed greens, peppercorns, nutmeg and bay leaf. Peel the ginger root and cut into thin slices, put on top. Put the knuckle in a saucepan and pour beer over it. Wash apples, peel and seeds, add to meat, leave to marinate for a day.
Remove the shank, wrap in foil and bake for about 2 hours in the oven, heated to 250 degrees. Serve with fresh or pickled vegetables, or with stewed cabbage.

Also, greens, horseradish and sweet mustard can be used as an additive to the dish, which interfere with each other and are used as a spicy seasoning. And, if desired, beer.

The motto of Czech cuisine is maximum satiety, so that you can fill up with one dish, if it can replace the first, second and third, along with dessert.

Meat selection

Also, greens, horseradish and sweet mustard can be used as an additive to the dish, which interfere with each other and are used as a spicy seasoning. And, if desired, beer.

Hello friends! Continuing the theme of the national cuisine of the Czech Republic, today we will cook Veprevo knee in Czech. Our proven recipe for you.

We often host theme nights at home. We invite relatives and friends, prepare delicious treats, talk about travel and outdoor activities.

We like to bring a piece of another culture from different countries, and we are happy to share it with loved ones. Returning from a trip to the Czech Republic, we got the idea to arrange a holiday, invite our parents to visit and treat them to Czech delicacies. Namely, to make a themed dinner by preparing dishes of Czech cuisine. The question arose, what exactly to cook?

We liked the dishes of Czech cuisine, so we thought for a long time what to choose. As a result, we settled on the hallmark of Czech cuisine, deciding to cook Veprevo knee.Agree, the task is not easy! “I should have agreed to goulash….” I thought, but it was already too late.

Cooking a boar knee at home turned out to be not at all difficult. Moreover, we took up this matter together with Vitya.

Let me remind you that Boar's knee is a pork knuckle soaked in beer and baked in the oven.

Boar knee in Czech. Recipe

In the store, we chose the largest pork knuckle. She weighed two kilos. It is important to choose the back leg because this part has more meat and less bone.

So, what did we need to prepare the Boar's knee

Ingredients:

Pork knuckle - 1pc
Light beer - 1.5 liters
Apples (better sour than sweet) - 2 pcs
Celery root - 150-200 grams
Garlic - 2-3 cloves
Ginger root small piece - 70 grams (approximately)
Salt (preferably large sea salt) - 2 tbsp.
Black Pepper - 1 tbsp.
Bay leaf - 4-5 leaves
Coriander (dry) - 1 tsp
Allspice - 5 peas
Nutmeg (ground) - 0.5 tsp
Honey - 50 grams
Soy sauce - 30 grams

First stage. Marinating the knee

1. My knee, if necessary, clean it.

2. Cut the garlic into thin slices, and stuff the shank with it (make small cuts and put the garlic in there).

3. Mix salt, pepper and coriander. Rub this mixture on your knee.

4. We take a large container in which the knee will marinate (I took an enameled large bowl).

5. At the bottom of the container, put thinly sliced ginger root and celery.

6. Put the knee in the container. We pour beer. It's okay if the foot is not completely immersed in the liquid. We will turn it over later.

7. Put apples peeled and cut into small slices, bay leaf, ground nutmeg (half a teaspoon), allspice peas on top.

8. We put the Boar knee in a cold place or in the refrigerator for a day.

After half the time, turn the knee over so that it is well marinated on both sides.

It so happened that our knee “bathed” in the marinade for two days. Bought a little earlier before the holiday and did not want to freeze it. This did not affect its taste in any way, but rather the opposite. The main thing is to marinate for at least a day.

Second phase. Preparing honey sauce and baking the knee

1. After the knee has marinated and it's time to bake it, prepare the honey sauce. To do this, mix honey and soy sauce. With a brush, cover the entire surface of the knee with a honey mixture. It will make the crust golden and add a spicy touch to the dish.

2. After that, we wrap the knee in foil and place it in an oven preheated to 180 degrees for 1.5-2 hours (in our case, for two).

3. For even baking, after an hour, carefully turn it over.

4. 15 minutes before readiness, open the foil to form a crisp.

In the Czech Republic Vepreve knee is prepared in another way. Before baking, it is boiled. But after trying both options, we liked the first one better. Because we have prepared.

Well, our dish is ready! It turned out very tasty. Just a little baked on top. It was a mistake to open the foil earlier. Next time I will know.

Side dish to the knee in Czech

We brought potato dumplings from the Czech Republic so that everything matches the correct serving. They are sold semi-finished. They need to be thrown into boiling water for 25 minutes, cut, and served. If you do not have ready-made dumplings,you can cook them at home. Instead, stewed cabbage and a warm baguette are served as a side dish.

In addition to dumplings, we brought to Kyiv a lot of delicious sauces, including classic ones, which in the Czech Republic are served with meat dishes and directly to Veprev's knee. These are white horseradish, classic mustard and mustard with the addition of roots and spices.

Our Czech dish was complemented by stewed cabbage, very quickly cooked in a slow cooker.

We presented Veprevo knee with stewed cabbage, dumplings, classic Czech sauces and, of course, beer brought from the Czech Republic.

Bon appetit everyone!

Thanks for reading our blog. See you soon on the pages of our

Czech Republic ... majestic buildings, beautiful doors, multi-colored stained-glass windows, paving stones underfoot, century-old parks and bridges, horses, carriages, quiet cozy streets, dishes weighing half a kilogram and a magnificent, simply magical atmosphere around. The pearl of the Czech Republic is Prague, a city where you understand what real romance is. Old Town and Wenceslas Square, Charles Bridge and the National Museum, Gothic castles and towers, red tiled roofs, openwork balconies and colorful houses... But what kind of romance can you talk about on an empty stomach? The Czech Republic is a country of small restaurants and street cafes. No matter what street you find yourself on, seductively appetizing smells of fried meat and the freshest beer soar everywhere - just a fairy tale for lovers of tasty and hearty food.

The signature dish of Czech cuisine can be called "Boar's Knee Liver", which, closing their eyes and smiling mysteriously, is remembered by those lucky ones who had a chance to try this masterpiece. As the name implies, the original recipe uses the knee of a real boar, but it is unlikely that even the Czechs have preserved the custom of hunting a real wild and ferocious boar for dinner, so the wild boar is boldly replaced with an ordinary, domesticated, but no less ferocious one. Boar's knee is a very satisfying and very tasty dish, it is prepared simply, but for a long time, and it will not be possible to make a little of it. In the Czech Republic, depending on the restaurant, they will bring you a portion of boar's knee from 1 to 1.5 kilograms! Therefore, this dish is perfect for a company of 3-4 people who love to eat tasty food and drink fresh beer.

It is simply impossible to break away from eating a boar knee! But it is customary to serve a large number of vegetables and a couple of buns of fresh homemade bread to it. A very high-calorie pleasure, but so fragrant and tasty that without a twinge of conscience for a couple of hours you can forget about the time and nerves spent on losing weight and enjoy the original taste of a dish prepared in accordance with Czech culinary traditions.

In order to cook a boar knee in accordance with all the rules, you need to responsibly approach the choice of meat. It is better to take a piece that would capture part of the lower leg and part of the thigh, while the knee itself would be in the middle. Then the dish cannot be called dryish or bony, and there will be more meat. Cooking a national Czech dish cannot do without fresh beer. If possible, take a beer that has just been brewed. You can usually find it in beer restaurants that have their own microbreweries. If this is not possible, then you can buy regular draft beer. It would also be really cool if your oven was equipped with a grill, because the knee will have to be constantly turned over.

Stocked up on a good pork knuckle, the freshest beer and a couple of days of free time? Then it's time to start cooking. The amount of ingredients varies depending on the size of the knee. In addition to meat and 5 liters of light beer, you will need about 4 cloves of garlic, 25 allspice, 20 black peppercorns, ginger root, half nutmeg, a few bay leaves, a couple of sour apples, 100 grams of honey, salt, 4 egg yolks, 50 ml of soy sauce, a little olive oil, coriander, parsley and celery.

Where to begin? With knee preparation. It must be thoroughly rinsed, if there is any damage, carefully cut them off and dry the remaining beautiful part. Now you can do garlic and resurrect the skills of salting fat. Peel the garlic and cut it into very thin slices with a thin knife. From 4 cloves of plastic garlic, you should get 20-30 pieces. Using the same thin knife, make small cuts on the knee and put the garlic there. Try to spread the garlic evenly over the entire knee. When the knee is ready, you can salt and pepper it. For this purpose, you will need freshly ground pepper and large, preferably sea salt. Mix 2 teaspoons of salt and 1 teaspoon of pepper and rub the knee thoroughly with this mixture.

Prepare a large pot, preferably 8-10 liters. Rinse all greens thoroughly and put half into a saucepan, add half of the peppercorns, nutmeg and bay leaf. Cut the ginger root into very thin, almost transparent slices and put on top. Lay the prepared knee on the ginger, pour all 2.5 liters of beer and salt a little. Wash the apples, peel them and remove the core with seeds. Add the peeled apples and remaining beer to the pot. And now attention! This procedure is best done in the morning, because the meat should be marinated in beer for almost a day, in any case, leave the meat until the next morning in a cool place, in the morning carefully so as not to mix the greens, turn it over and leave it until dinner.

With the onset of dinner, remove the meat, put it in a colander and let the beer drain. Turn on the oven on the grill mode, it should warm up to 60 ° C. If the thermometer in your oven cannot boast of high accuracy, you will have to check everything for yourself and set the appropriate temperature empirically. Reduce the heat to a minimum and after a few minutes try to put a tray in the oven into which fat will drain from the knee, the air should not burn your hands. Now grease the knee with olive oil with your hands, put it on a skewer and send it to the oven for 2 hours. This time is enough for the fat to start melting and accumulating in the pan, but not enough for the meat to cook, it will take him another 3 hours that you will be forced to spend alone with this knee. Therefore, stock up on an interesting book, put a clock on the table and take breaks in reading every 20 minutes, use these breaks to pour the fat formed in the pan on the meat. The more often you water your culinary masterpiece, the juicier the dish will turn out. Agree, it would be a pity to dry out the knee, on which so much free time was spent!

After 3 hours of constant peeping into the oven and pouring over the meat, you can poke it with a toothpick to check if the juice remains clear under the toothpick, then the knee is ready, if it is reddish, then you need to continue the previous manipulations with watering until the juice turns into transparent. Now it's time to polish and create a fragrant ruddy crust. To do this, mix honey, soy sauce and egg yolks. Remove the meat from the oven along with the tray and use a cooking brush to apply the resulting mixture to it. Drain the fat from the pan, it will still come in handy, because the epic with watering is not over at all, and put the meat in the oven for another 30-40 minutes. When your house is filled with delicious Czech smells, you can open the oven and again pour the meat with the previously collected fat and leave it to bake for another 15-20 minutes for the last time. At this time, prepare your favorite vegetables, put them on a large plate, garnish with the remaining herbs and pour beer into glasses. You can make a sauce from mustard, lemon juice and herbs. Remove the meat from the oven without removing the skewer, put it on a dish with vegetables and serve.

You may have never been to the Czech Republic, but by preparing their national dish “baked boar knee” and washing it down with delicious fresh beer, you will provide yourself with the most vivid impressions of visiting this country. Even if you haven’t seen all these ancient bridges and castles, haven’t walked along the paved squares, haven’t surveyed the surroundings from the walls of the famous town hall with an astronomical clock, but after tasting the boar’s knee, you felt the taste of the real Czech Republic and learned the way to her romantic heart.

Pecheno boar knee (baked pork knuckle in beer) is a traditional dish of Czech cuisine. The knuckle is cooked and baked whole to a beautiful golden brown. As a rule, potato dumplings and stewed cabbage are served as a side dish, mustard and horseradish are also served with the knuckle. Due to the high calorie content, the dish is often called "purely masculine", but I am sure that even women will not resist a piece of such delicious meat.

So, to cook a pork knee in Czech, the knuckle must be thoroughly washed under running water, cleaned with a sharp knife, and dried with a paper towel. If hairs remain on the skin, grind over a gas burner on the stove. Wash, dry and peel vegetables.

Put the shank in a small deep saucepan. Add coarsely chopped carrots, onion cut into four parts, add garlic, laurel, cloves, peppercorns.

Pour enough beer so that it covers the shank up to half, add a little water, salt well. Put on the stove and cook under the lid over low heat for 1 hour. After an hour, the shank must be turned over so that it cooks evenly.

Add the parsley root, a bunch of herbs and cumin (or cumin), cook for another 60 minutes.

Mix honey and mustard.

Put the knuckle boiled in beer in a baking dish, add a little broth in which it was cooked. Grease on all sides with honey and mustard sauce, salt and pepper. Bake in a preheated oven at 180 degrees for 50-60 minutes until golden brown. Brush the shank with sauce every ten minutes.

Serve baked boar knee with stewed cabbage, fresh bread, mustard, horseradish and a glass of cold beer.