The baked pork hough — a star of many national kitchens. The dish this cheap, nourishing and fragrant, serves as ideal snack for beer therefore it isn't surprising that hough is especially popular in Germany, the Czech Republic, Austria and Poland. Aysbayn and a shvaynkhaksa, a golonka and baked вепрево a knee — these foods are known far outside the lands, native for them, and enter a moneybox of the best recipes of world cookery.
It is required to you
- To Schweinshaxe
- - 2 pork houghs;
- - 2 average carrots;
- - 4 stalks of a celery;
- - 1 stalk of leek;
- - 1 head of onions;
- - 2 bay leaves;
- - 10-12 peas of a black pepper;
- - ½ teaspoons of seeds of caraway seeds;
- - salt;
- - 300 ml of a dark beer.
- For cabbage
- - 1 head of cabbage of a red cabbage;
- - 2 large apples of sour grades;
- - 1 head of onions;
- - 3 tablespoons of a desi;
- - 2 teaspoons of salt of a fine crushing;
- - 8 peas of a black pepper;
- - 2 garlic gloves;
- - 4 juniper berries;
- - 1/3 glasses of granulated sugar;
- - 1 cup of apple cider vinegar;
- - 3 teaspoons of corn starch;
- - 3 teaspoons of boiled water.
- For knedliks:
- - 1 cup of wheat flour;
- - ¼ cups of whole milk;
- - 4 vitelluses;
- - 1 teaspoon of salt of a fine crushing;
- - 2 tablespoons of a desi.
- Golonka in beer or hough in Polish
- - 2 pigs feet;
- - 1 tablespoon of sea salt large Pomala;
- - 6 garlic gloves;
- - 1 teaspoon of a fresh ground black pepper;
- - 1 teaspoon of paprika;
- - 3 heads of white onions;
- - 2 average carrots;
- - 2-3 stalks of a celery;
- - 500 ml of light beer;
- - 300 ml of a dark beer;
- - 150 ml of a liquid light honey;
- - 100 g of granular mustard;
- - 3 bay leaves;
- - 6 peas of a black pepper;
- - 5 cloves of a carnation.
- Pecheno вепрево knee
- - 2 pork shanks;
- - 1 head of onions;
- - 1 carrots;
- - 1 liter of a dark beer;
- - 2 bay leaves;
- - 2 cloves of a carnation;
- - 4 garlic gloves;
- - 6 peas of a black pepper;
- - 1 teaspoon of caraway seeds;
- - 50 g of greens of fennel;
- - 1 tablespoon of liquid honey;
- - 1 tablespoon of grain mustard.
Instruction
1. How to choose a rulkurulk — the juncture of a hog carcass also known as pork shank. It is the part of pork gammon which is beginning above kopytets and coming to an end around a knee joint of an animal. It consists of a large amount of leather, ligaments, tendons. For roasting you need back pork shank as in it there is more meat. The lobby is suitable only for preparation of soups and jellies. Quality hough possesses a clean, white skin, without dark stains, meat on a cut pink, damp, elastic, fat light, without the slightest hint on yellowness.
2. To Schweinshaxe to Schweinshaxe — the traditional Bavarian recipe of the baked hough. This dish is impossible without potato knedliks and stewed red cabbage. Wash meat, well wipe a skin with a brush. In a big wide pan boil about 3 liters of water. Clean a bulb and carrot and put in the boiling water, add celery stalks, leek, bay leaf, caraway seeds, pepper and season with salt. Lower hough in a pan and lower fire to a minimum. You cook shank from 1 hour to 1 ½ hours, constantly scumming. Warm an oven to 180 wasps. Lay out pork hough in a form for roasting by wider end down. Pin a sharp knife skin on all surface of shank. Bake pork within 1 ½ hours, the first 30 minutes periodically watering meat with a dark beer. In 10 minutes until ready include a grill to create a beautiful golden crust. If the grill function isn't provided in your oven, then just increase temperature to 220 wasps. Don't forget that before giving meat has to have a rest about 10 minutes.
3. After you put hough in an oven, it is a high time to be engaged in a garnish, having begun with cabbage. Chop a head of cabbage long straws. Take a core from apples and cut them also straws, peel onions and cut half rings. Kindle a desi in a wide pan with a heavy bottom, put cabbage, apples and onions. Season with salt and pepper, add garlic gloves, juniper berries, sugar and apple cider vinegar, mix, bring to the boil. Cover and reduce heating to minimum. You extinguish about 1 ½ hours, periodically stirring slowly. Shortly before readiness increase heating to maximum, bring to the boil and pour in the starch mixed with water. Mix, switch off heating and leave for 3-5 minutes. Give with hough.
4. Boil potatoes in a uniform, drain water and let's cool down a little. Peel and crush a tolokushka. Add vitelluses, warm milk, salt, a pinch of nutmeg and 150 g of flour. Knead fluffy, pliable dough. Dipping hands into flour, create knedliks. Boil them in a large amount of the boiling salty water. Knedliks cook about 20 minutes. Get knedliks by means of a skimmer and put on a dish with hough.
5. Golonka in beer or hough on-polskipolsky hough not only is cooked in beer, but also previously pickled in mix of spices and also baked in an oven twice, and even three times. From these procedures the dish becomes special, with characteristic flavoring nuances. Before preparation shank is carefully washed out, dried by means of paper towels and rubbed with mix from the garlic which is passed through a chesnokodavka, salt, a black fresh ground pepper and paprika. The hough covered with spicery is pickled in the fridge. That the raw meat didn't zavetrivatsya and also that it didn't adjoin to other products, it is necessary to wrap up it in food wrap. 10-12 hours later, peel shank from spicy mix and put to be baked in the oven which is previously warmed up to 180 wasps.
6. Wash vegetables, clean and cut large pieces. In a big pan with a heavy bottom, suitable for roasting, kindle a pork fat and fry on it carrots, onions and a celery before formation of a golden crust. Shift hough in a pan and fill in with beer, add bay leaf, mustard, bell pepper and a carnation, honey. Bring mix to the boil. Then you can reduce heating and cook hough in beer, having covered, on slow fire, within 2-3 hours. At ready hough meat peels off from bones. Some hostesses serve shank after this stage, others prefer to lay out meat on a baking tray and to bake it in the oven warmed up to 200 wasps for formation of a ruddy crust. There is also other way of preparation of hough in Polish — after you filled in meat and vegetables with beer, cover a pan of fire-resistant or wrap up in several layers of a foil and send to the oven which is previously warmed up to 180 wasps for 2-3 hours. Shortly before readiness, remove a cover or a foil that on meat the crisp was formed. Serve hough in Polish with horse-radish, stewed or fresh sauerkraut, baked potatoes, fresh bread and beer.
7. Pecheno вепрево a kolenoprigotovleniye of the Czech dish a baking plate the name pecheno вепрево a knee differs from the Polish version of the recipe in several essential details. Czechs don't pickle the washed-out and dried hough and don't bake previously, and at once send to a pan with the polished and cut vegetables, bay leaf, peppercorn and a carnation. Then contents of the vessel are filled in with beer so that it half closed shank, bring to the boil, reduce heating and cooked on slow fire about an hour. In an hour it is necessary to turn hough other party and to add a fresh root of parsley, caraway seeds, greens of fennel and to cook an hour more. The boiled hough is taken from broth, spread on a brazier and greased with mix of honey and mustard. It is baked вепрево a knee in the oven which is previously warmed up to 180 wasps within 40-60 minutes.