I apologize for my fault only now that I discovered that for a lapse, I did not save the way of cooking and the recipe was wrong. Revenue is incomplete
See below for the right recipe. Ignore other previous revenue
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I had checked the pork knee recipe, I realized I was missing the cooking part before baking,
Roasted Pork Knees on Black Beer
Fashionable Pork Knee of Europe
Ingredients:
I big pork knee
Spices:
2 grams of salt for each pound of meat equals one teaspoonful of salt
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon or grated ginger (soup)
1 pinch of nutmeg, or to taste (optional)
1 glass of dry white wine (optional)
8 garlic cloves if (is old) remove crumbly crumb
2 leaves, or ½ (teaspoon of laurel
1 finger whole seeded minced whole pepper
1 bunch of fresh whole parsley and chives
2 fresh rosemary sprigs
4 leaves of fresh sage
4 leaves mint
! / 2 cup optional shoyu or white wine secol
* If you prefer, put only salt and pepper to taste. *
Other Ingredients:
2 cans of black beers at room temperature
2 cans of cold water
Way of preparing:
Thoroughly wash the pig's knees in running water
Put the salt together the mustard, paprika, black pepper, nutmeg, ginger unopened bay leaves, crushed garlic cloves, whole finger pepper, and whole bundle of parsley, washed , Rosemary and sage, mint and white wine.
Leave the pork knees in the seasoning for 10 to 12 hours hours, inside the refrigerator covered with paper wrap or well cleaned napkin.
How to prepare before baking
:
Put the knee in a large ordinary pot adds water to a black beer and all the seasonings.
Bring to the heat for 20 'to 30 minutes, or until it is pre-cooked without undoing, let it cool, inside the pan
Bake Mode:
Place the knee on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, or a little more, watering occasionally with the liquid from the baking sheet.
Notice:
Oven 170 º C, be careful "all the time" not to dry the beer in the way
As you wipe the liquid out of the way, pour in more hot water, or diluted beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Put the knee in the center of the table, with no one nearby (which sneezes away), throw the hot oil with a shell until pururucar,
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard
II Option:
The fashion of Brazil
Baked Potato or Polenta, Purple Cabbage
Cabbage Purple Sautéed:
1 medium brown cabbage cut finely
1 large green apple with grated rind in thick coarse
1 medium onion grated or finely chopped
½ cup of dark raisins without seeds
½ cup chopped black plums in 4 parts.
2 tablespoons corn oil
1 teaspoon of salt
Way of preparing::
Cut the finely chopped purple cabbage, grate the apple in the thick drain and the onion in the thin drain,
Fry the onion in the oil with the cabbage and the apple together for 10 minutes or until cooked. If necessary, add half a cup of water to the fire until the water has dried.
Once well cooked, add raisins and plums
Serving Mode:
Serve the knee alone or place the cabbage on the side of the dish
Separately, you can put the potato or polenta with the braised purple cabbage not to soil with the dark sauce
Cut the baked knee on the table with electric knife or with your normal use knife
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