A shank in a beer! Have you tried it?

Pork shank in beer is national Germandish. And let it be prepared long enough, the Germans do not refuse to prepare it, because it is incredibly tasty. They eat it hot with a side dish of stewed cabbage. This shank is perfect for both cold appetizers and sandwiches.

So, we are preparing a truly German dish "Aisban"or in a simple way - shank in a dark beer. The part of the pig's leg washed and peeled from the hairs is cut in several places so that it is filled with the aromas of seasonings as much as possible while we are rubbing it together with the salt.

We prepare marinade. To do this, cut the onions large and crush the garlic. Then we place them with a laurel leaf in a bowl, where the shank will marinate, and mix. We lower there the pork shank for marinating for three or four hours (if there is no time, then you can hold it in the marinade and one hour). After this time, the shank is moved to a pan and poured with a warm dark beer. We put the pan with the shank on the fire and cook, not forgetting to remove the foam, 2-4 hours (the amount of time expended depends on the size and weight of the meat product). Boiled rudder, greased with chopped garlic, put on a baking sheet and sent for 30 minutes in the oven, which does not warm up beforehand. The temperature in it should not exceed 220 ° С. We pour the barrel occasionally with broth, which was left from cooking. A handle in beer is good with a potato garnish (mashed or fried), with fresh cucumbers and tomatoes. But you can only feel the national flavor of the Bavarian iceberg by serving it with stewed or lightly sauerkraut sauerkraut.

A handle in a beer, affordable, satisfying and uncomplicated incooking dish, especially loved by the male sex. Even a bachelor, who is accustomed to eating simple, unassuming dishes, will easily master this recipe - pork knuckle baked in beer. He needs one shank's front shank, two carrots, an onion, six garlic cloves, a celery root, three bay leaves, a bottle of dark beer. Still need four tablespoons of vegetable oil, a quarter of a teaspoon of saffron, two peas of sweet pepper and black pepper, light honey and salt (to taste). We boil the stick in advance: into the boiling salted broth, where the carrots are already boiled, the whole onion, the spices, the celery root, we throw the pork shank and cook it on a small fire for three or four hours. We take out the pilchard from the broth, dry it with a paper towel and spin the plates of garlic. We prepare a mixture of spices for rubbing meat: chop the laurel leaf, salt, rosemary, garlic, pepper into the blender. After rubbing the bar with a mixture of spices, place it in a pre-prepared bag of foil for baking. Very carefully pour into this bag a half-bottle of dark beer and carefully wrap it so it does not pour out. In the oven, the shank in beer is stewed for two hours at medium temperature. After this time, the foil is opened. Pork shank we grease with honey and send again in the oven for 17-20 minutes, so that it appears a crust, golden, crunchy. The dish turned out - just lick your fingers!

The handle in beer in the Czech Republic has a different name -Voprovo the knee. And it is prepared a little differently than in neighboring Germany. Carefully washed the rear and front shanks into the water, poured into the pan a little more. There we send two peeled bulbs, a head of a carnation and ten peas of sweet pepper. We bring the contents of the pan to a boil, remove the foam and cook all two hours on a small fire (do not need to salt). After two hours, drain the broth from the pan, leaving it for a little marinade. Pullet pour beer and soy sauce (70 ml), top up the left broth so that he always covered the shank, slightly salt and pepper. It is good to add a few spices and fragrant herbs to the marinade. The handle in beer is usually marinated for five to six hours. And we cook a lot of garlic: we clean its teeth and cut them into 4 parts, so that it would be more convenient to shovel the shank with such pieces. Having made incisions on meat, we put in these "pockets" as far as possible garlic cloves. We put the shank on the baking sheet and, pouring the marinade, put in the oven for 1.5 hours. The temperature in the oven should be up to 180 ° C, not more. Do not forget to water the stick marinade every 12 minutes and after 35-45 minutes turn it over to another barrel. It is possible to serve the prepared roll as, like the Germans, with sauerkraut, but try the Czech variant - with mustard and horseradish. A handle in beer will be your favorite dish for many years!