- Pork knuckle with a weight of 1.5-2 kg - 2 Pieces
- Beer dark - 1 Liter
- Bulb - 2 pieces
- Garlic - 6 Teeth
- Bay Leaf - 3 Pieces
- Carnation - 5 pieces
- Pepper fragrant peas - 7 pieces
- Salt, ground pepper - - To taste
- Sauerkraut - 500 Grams
- Apple sour - 1 piece
- Cumin, coriander, sugar - - To taste
- Vegetable oil - 40 milliliters
- Honey - 1 teaspoon
- Mustard - 1 teaspoon
- Soy sauce - 3 items. spoons
We carefully wash the shoes. When dry - salt and pepper to taste. We take a large saucepan, pour a little less than a liter of dark beer and a liter of water into it. Bring this mixture to a boil. Now you need to prepare a set of spices, which we need when cooking shank. It is washed, but unpeeled garlic (head), peeled onions, into which we insert several nails, as well as bay leaf and peppercorn. When the beer boils - we put in it the spinach and our set of spices. Once again bring to a boil. Rulk cook in a beer on low heat under the lid for about 2 hours. In the meantime, let's prepare cabbage. For this we will need directly sauerkraut, apple, onion and seasoning. Fry in a vegetable oil until golden, sliced quarter-rings onions. Add the cabbage to the pan, mix and fry over medium heat for about 10 minutes. The next step is to load small chunks of apple, coriander, cumin and sugar into the frying pan (about a pinch of each ingredient). Here we pour 2-3 ladles of beer broth, reduce heat to a minimum and stew for about 20 minutes. We also need a sauce in which we will bake the shank. For its preparation we mix mustard, honey, soy sauce and a little dark beer. We mix it well and our sauce is ready. We take the form for baking, we spread into it the cooked cabbage. Top put the boiled shank. We pour the whole thing half of the sauce we cooked. We put in an oven heated up to 180 degrees and bake for about 30 minutes. All! Finally, the shank is ready. We serve our dish with mustard and horseradish. And, of course, a delicious beer. Pleasant!
Servings: 4