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Jan 12, 2022
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Shank in beer in German

A unique recipe for meat dishes that combines all the positive qualities of the diet. Vitamins, nutrients (collagen, protein), antioxidants – without which our body will feel weaker. All of these ingredients are present in a single serving of shank on a sauerkraut pillow. Braising in beer is not a new technique for preparing pork, but it is this method of cooking that makes the meat soft, tender and aromatic, and sauerkraut – light and pleasant to the taste.

Shank in beer in German

The traditional German recipe does not include potatoes, but you can add them to complete the dish and get a high-calorie, hearty beer snack. Serve hot to emphasize the taste and aroma of ice cold light beer.

Products:

  • 0.8-1.5 kg pork shank;
  • 1 teaspoon of salt for boiling a shank;
  • 2 liters of light beer of any brand, the cheapest one can be;
  • 500 g sauerkraut;
  • 100 g of Korean carrots;
  • 3 pcs. bay leaves;
  • a teaspoon of peppercorns;
  • 3-4 cloves of garlic;
  • 1 mini chili pod
  • green onions, parsley for decoration;
  • 5-6 potatoes for a side dish.
Shank in beer in German

Cooking pork shank in beer:

1. Prepare food: clean the shank from dirt and remove the remaining bristles, cut the garlic into slices.

2. Put the shank to boil in a deep saucepan so that the whole cut fits into the container. Add bay leaf, garlic, pepper, chili to the pork, pour over with beer.

Shank in beer in German

3. Cooking time for meat 2.5 hours. Before the beer boils, make sure that the foam does not “escape” by stirring the liquid with a spoon. When it boils, turn the fire on, continue cooking on a slow mode.

Shank in beer in German

4. As soon as the time runs out, drain the broth from the pan in which the shank was cooked into a bowl, put the shank in a plate.

Shank in beer in German
Shank in beer in German

5. Peel the potatoes.

6. Take a deep frying pan or casserole (roaster), put sauerkraut and Korean-style carrots on the dry bottom of the container, put the shank on a pillow of vegetables, put peeled potatoes next to it. Pour in the broth left over from cooking, turn on the heat at full power.

Shank in beer in German
Shank in beer in German

Bring the mixture to a boil quickly, then tighten the fire a little and leave the dish to simmer for 1.5 hours. During this time, the collagen will completely dissolve, go into broth, then re-absorb into meat and cabbage.

Shank in beer in German
Shank in beer in German

7. When the time is up, there will be little liquid left in the pan, as it should be. It is important to keep track of the last 30 minutes so that the dish does not burn. To do this, stir the cabbage with a slotted spoon and slightly raise the meat. If the liquid has boiled away earlier, you can set it aside from heat and serve. It is important that the meat and cabbage are kept on the fire for at least an hour. Then the cabbage will be soft after stewing, and the meat will absorb its aroma and acid, become tender.

Shank in beer in German

8. You can serve the shank whole on a large platter or in portions. To serve in portions, put the boiled potatoes and sauerkraut from the pan, put a few slices of chopped pork shank on top. From above, you can decorate the dish with coarsely chopped herbs.

Shank in beer in German
Shank in beer in German
Shank in beer in German

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