Ingredients
Units
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- Braised knuckle:
- 6 1/4 lb. weight of pork knuckle(s), sometimes referred to as shanks – knuckles are the lower part of the shank
- 4 Tbsp. strong German mustard
- 1/2 tsp cumin, powdered in a spice grinder
- 1 Tbsp. cracked caraway seeds
- 1 Tbsp. pressed garlic
- 5 pinches of freshly-ground black pepper
- 1 teaspoon sweet Hungarian paprika
- 1 teaspoon sunflower oil
- ***
- For gravy:
- 1 bundle Bavarian Suppengemüse – Tie all together with kitchen twine: 2 carrots, 2 stalks very leafy celery, 1 leek, halved, a parsley root (optional but strongly preferred), 1 small bunch parsley, 1 sprig fresh marjoram and 1 sprig fresh thyme
- Spice sachet tied up in cheesecloth, made from: 1 tbsp caraway seeds, 3 bay leaves, 4 cloves
- 2 large yellow onions, peeled and diced
- 6 cloves of garlic, minced
- 1 liter roasted beef stock
- 1/2 liter pilsner beer
- A medium-dark roux made of equal parts flour and butter
- 1 tsp. caraway seeds, powdered in a spice grinder (TFD addition, optional)
- 3 cloves roasted garlic (TFD addition, optional)
- Kitchen Bouquet, as needed for proper dark color
- ***
- Garnish with 1 bunch snipped chives
- Additional strong mustard and creamed horseradish
- 4 heads roasted garlic
Instructions
- On the day before preparation, wash the knuckle(s) thoroughly and pat dry. Cut the rind of each crosswise several times with a sharp knife. Put the washed, patted knuckle(s) into a large freezer bag and knot/seal it tightly closed. Then, massage the knuckle(s) with the marinade thoroughly and put the knuckle in the fridge overnight.
- Place the pork knuckle(s) (with the marinade solids) in a large dutch oven or a larger pot with a lid. Add the onion, garlic, the vegetable/herb bundle, salt and pepper plus the spice sachet. Add the beer and the stock.
- Cover with the lid, bring to boil over medium-high heat.
- Once it starts boiling, reduce the heat to medium – the knuckle(s) will continue to simmer. Leave for 60 minutes.
- Check on and move them around once or twice during that time.
- After one hour, remove the knuckle(s) from the liquid and place in a lightly-oiled roasting pan.
- Discard the aromatics sachet. Untie soup vegetable/herb bundle, discard twine but return the veggies and herbs to the pot.
- With an an immersion blender, blend the cooled-off liquid from the boiled knuckles along with the roasted garlic cloves and vegetable/herbs. Use part of this as basting liquid for the knuckles and the rest as the base for a gravy.
- Place the roasting pan in a 375°F oven and roast for 2 hours. You may vary the time depending on the strength of your oven, but 2 hours is average.
- While roasting the knuckle(s), baste a few times with the blended liquid and every 10 minutes with dark beer. The skin will become caramelized and become quite crispy.
- The roast is done when the meat can be easily removed from the bone. Take the knuckle(s) out of the saucepan and keep warm.
- Season the reserved sauce from the blended stock and vegetable, add some roux, the roasted garlic cloves (crushed to a paste), and season with freshly-ground caraway to taste.
- Heat over medium heat and stir until thickened into a delicious gravy – use Kitchen Bouquet as needed to achieve the proper color.
- Arrange the knuckle(s) with gravy on large, preheated plates.
- Place the casserole dish on a surface on the table and sprinkle with chives. Everyone serves themselves. Additional mustard and creamed horseradish should be made lavishly available to all. Provide a head of roasted garlic, or at minimum several cloves, to each diner.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
