Einsbein - Roasted Pork Knee on Black Beer Foto

Einsbein - Roasted Pork Knee on Black Beer

Fashionable Pork Knee of Europe

Ingredients:

I whole large 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


Other Ingredients:
2 cans of black sweet 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 6 to 10 hours hours

Bake Mode:
Remove all of the seasonings if you put the wine and strain into the form, along with the black beer
Put the Pork Knee to roast in a high shape. Pour the beer and the white wine that was cooked.
Bring to roast in Temperature 180 º C for 2, hour or a little more;
If you prefer you can roast at 170 º C. Be careful not to dry the beer in the way.
If you notice that it is drying, put half a glass of lukewarm water in half.
NOTICE:
On the way it has to stay a bit of the dark sauce, it gets luscious
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard

II Option:
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 an electric knife or your non-use knife