Cooking in Czech: bake roulku in the oven

A shank, that is, that piece of pork carcass thatis attached to the knee joint, is considered good meat. From the shank - this is also called this part of the ham - they prepare delicious dishes. If everything is done correctly, meat is not a shame to serve and on the festive table. And in the Czech Republic, a visiting card of the national cuisine is a shank baked in the oven. The recipe for this and other similar dishes we will now consider.

This tasty winter dish is traditionally served inCzechia (and even in Germany) with sour stewed cabbage and a glass of cold beer. A fragrant, hot, with a seductive crust pork knee and asks in the mouth. Juicy and fatty meat in a tandem with an acid garnish gives an indescribable pleasure. It is right to stew cabbage - this is also a whole art, but we will learn here how to tasty bake the wheel. We will prepare it in three stages. First - cooking. So we have, in addition to the main second dish, we will also get a base for soup or jelly.

Well, my knee is scraped off the skin with a knifemud. Garlic finely chopped, mixed with other spices (mainly peppers and dried herbs), rub the shank. Fill with water and set to cook for two hours. The second stage is lashing and marinating. We make incisions on the skin of the knee, we stick in the holes longitudinal halves of cloves of garlic. Half a liter of dark beer mixed with a spoon-two honey. Turn the oven on to warm up to 200 ° C. We put the shank in the mold, fill it with the marinade. After thirty minutes, bake the pilaf in the oven for about an hour. Regularly open the door and water the meat with beer. If the latter quickly evaporated, add a new one, so keep one more bottle in stock.

In Russia, the shank was baked without priorcooking. This process is more time-consuming, but less time-consuming. We shovel the knee with garlic, as in the previous recipe. Then cover with a mixture of salt with pepper, mustard and dry seasonings. Let the meat soak in the spices for about two hours at room temperature.

The oven is heated to 180-200 °. We bake the stick in the oven for one and a half to two hours if the knee is of medium size. From time to time, the meat must be turned over. Readiness is checked by poking a toothpick in the thickest place. If blood is not allocated, but clear juice, then you can take a baking sheet.

But that's not all. Our ancestors prepared a shank in a Russian oven, with a special thermo regimen. Therefore, when we bake the stick in the oven, we need to wrap the knee in foil after the process and cover it with a blanket. So the meat will be roasted by residual heat.

To further accelerate the cooking processpork knee, you can make it in foil or culinary sleeve. Then the meat will not need to be turned over. Mix in equal parts mustard and soy sauce. We rub this shoe with a shoe, do not forget to salt and pepper. We wrap it in foil or put it in a sleeve. We bake the wheel in the oven, as described above. Twenty minutes before the oven is turned off, gently unfold the bag so that a crusty crust is formed on the meat. If your oven tends to scrape dishes from below, lay your knee on the chopped potato mugs. On this bed and meat will not burn, and you have to eat a delicious side dish.