The knuckle baked in the oven like Prague. How to cook a boar knee: a recipe with a side dish of stewed cabbage. To prepare the dish you will need

Czech cuisine was formed in harmony with local culinary tastes and numerous borrowings. It is distinguished by hearty dishes and juicy-sweet desserts. The most typical Czech dish is baked pork knuckle, in Czech Rečené vepřové koleno.

The motto of Czech cuisine is maximum satiety, so that you can fill up with one dish, if it can replace the first, second and third, along with dessert.

The Czechs take pride in creating a large number of dishes and recipes a la "one big piece of meat", and the real king of the local culinary tradition is "boar's knee baked" - pork knuckle weighing a kilogram or more, previously marinated in beer and then baked. It is usually served with horseradish, mustard, sauerkraut and pickled peppers. Boar's knee should be tasted by every tourist.

The history of this masterpiece of Czech culinary goes back to the distant Middle Ages, when the left front leg was cut off from a wild boar just shot in the nearby forest to prepare a baked shank in Czech style. Today, Czechs cook boar knee not from a wild boar, but from an ordinary pork knuckle, but, nevertheless, this dish is considered by many to be the crowning achievement of Czech cuisine.

The original recipe uses the knee of a real boar, but it is unlikely that even the Czechs still have the custom of hunting a real wild and ferocious boar before dinner, so they boldly replace it with an ordinary, domesticated, but no less ferocious one.

Veprevo knee is a very satisfying and very tasty dish, it is prepared simply, but long enough and always in large volume. In the Czech Republic, depending on the level of generosity of the institution, they will bring you a portion of 1 to 1.5 kilograms, so when ordering such a dish, you can safely count on 3-4 people.

Meat selection

It is best to take a piece that would capture part of the lower leg and part of the thigh, while the knee itself would be in the middle. Then the dish cannot be called dryish or bony, and much more meat will remain in its pure form.

Pork knuckle, like many other meat dishes, can be different: knuckle with stewed cabbage and potatoes, pork knuckle in beer with boiled potatoes, pork knuckle baked in the oven, pork knuckle baked with tangerines, German version - icebein and even knuckle marinated in Coca-Cola. Boar knee can also be served as a first course, for example, pork knuckle makes a wonderful bean soup.
Classic recipe

Ingredients: pork knuckle, 1.5-2 liters of light beer, 4 garlic cloves, 15 allspice, 10 black peppercorns, ginger root, half nutmeg, 2 bay leaves, 2 sour apples, 100 g honey, 50 ml soy sauce, salt , coriander, parsley and celery to taste.

Cooking method. Rinse the shank thoroughly and pat dry with paper towels. Peel the garlic and cut into thin slices. Make small cuts in the meat and put the garlic in there. Mix salt and pepper in a ratio of 2: 1 and rub the shank with the resulting mixture. In a large saucepan, put the washed greens, peppercorns, nutmeg and bay leaf. Peel the ginger root and cut into thin slices, put on top. Put the knuckle in a saucepan and pour beer over it. Wash apples, peel and seeds, add to meat, leave to marinate for a day.
Remove the shank, wrap in foil and bake for about 2 hours in the oven, heated to 250 degrees. Serve with fresh or pickled vegetables, or with stewed cabbage.

Also, greens, horseradish and sweet mustard can be used as an additive to the dish, which interfere with each other and are used as a spicy seasoning. And, if desired, beer.

It is not easy to recommend restaurants where Veprevo knee is baked, since there are quite a few of them in the Czech capital. When choosing a place where you can enjoy a dish, take into account what kind of beer or other desired drinks are served here, what else would you like to try?

Of the dozens of food establishments, tourists most often indicate as recommendations on:

U Cejpu is a restaurant whose main gastronomic attribute is considered to be a delicious dish with an original presentation - Veprevo knee in Prague. This is confirmed not only by the administration of "U Chapu", but also by visitors who leave their reviews. The price of a shank in Prague for 1 kg 200 g is 195 kroons. You can order cheaper and smaller portions - for 800 g you need to pay 155 kroons. The average cost for 0.5 liters of beer to the knuckle is 30 kroons.
Those who will walk on the Old Town Square can go to try the Pork Knee in the restaurant U Zlaté konvice. The cost of a dish of 460 kroons here cannot be called budgetary, but mustard, horseradish, cherry tomatoes and pickled peppers are additionally served with the dish. The portion is quite large and enough for at least 2 people. In addition, she cooks on a live fire. In addition to a delicious national dish (although not the cheapest), you can enjoy the medieval interior and the traditional atmosphere of the Czech Republic.
Restaurant "Novomestsky Pivovar", located on Vodichkova Street, 20, is relevant among Russians. The dish is spicy, cooked in dark beer, served with mustard. If you need to order a kilogram portion, it will cost 225 crowns. When ordering each additional 100 g, pay extra 18 kroons.

Those who do not have the opportunity to travel to Prague can also enjoy shank in Russian restaurants.

Once a local Czech journalist wrote that the baked boar's knee is one of the factors that makes Russian tourists visit the Czech Republic. Entire odes are devoted to the national dish on travel websites or forums, in guest books. Still, besides the fact that the dish is hearty and tasty, one serving is usually enough for a small company.

The knuckle can be found in almost any restaurant or cafe in the Czech Republic. How to cook a knee in Czech? In each establishment, the dish turns out to be magnificent and tasty in its own way, since each chef has his own cooking secrets: bakes on the bone or without, adds original sauces and gravies.

Usually, Russians are simply delighted with a crispy, tender and fragrant crust. They celebrate the unforgettable taste and aroma of the dish.

Baked Knee Recipes

If desired, no less tasty shank can be made at home. How to bake pork knee at home? You just need to take the correct proportions of the components and follow the cooking steps.

Boar knee: recipe 1

Components:

Large pork knuckle - 1 pc.
French mustard - 2.5 tbsp.
Garlic - 6 medium cloves.
Bulb - 1 pc.
Salt to taste, light beer.

Cooking:

Separate the meat from the bone and cut so that a meat layer is obtained.
Make a greasing sauce by mixing garlic, mustard and beer. Before smearing the meat with the resulting liquid, it is slightly beaten off and rubbed with salt.
The processed and smeared roll is twisted and fixed with a thread, go to the refrigerator for at least 2 hours.
Veprevo knee in Czech is laid out on a baking sheet, on which you need to pour a little beer and put the onion cut into half rings.
Bake for at least 1.5 - 2 hours, pouring juice over meat regularly.

Boar knee in Czech: recipe 2

Components:

Rolls are small - 3-4 pieces.
Garlic - 1 large head.
Carrots and onions - 2 each.
Parsley root.
Celery - 0.5 root.
Tomato - 3 pcs.
Salt, pepper, rosemary, other seasonings to taste.
Dark beer.

Cooking:

The shank is well washed under running water. Cut the garlic cloves into 2-3 layers and insert into the cuts in the meat.
Put fried carrots, celery, parsley, chopped onion in half rings, garlic (whole cloves) on the bottom of the baking sheet. Add spices and tomatoes. Pour the components with beer and lay out the prepared shank in Czech.
Bake until the meat is well off the bone. Oven at 180°C. Be sure to pour the juice that will stand out from the meat.
As soon as the dish has finished baking, separate the meat. From the released juice and baked vegetables, butter, make a gravy, which is served with the Boar's knee.

In addition to the Czech pork knuckle, in addition to sauces, white bread and fresh vegetables can be served.

And excellent national cuisine. Czech cuisine is surprisingly diverse - various soups, cold appetizers, cheeses, delicious sweet pastries and, of course, meat dishes. Meat is one of the main and traditional products on the Czech table. Pork, beef, rabbit and venison are most often used to prepare meat dishes in the Czech Republic. Meat is prepared in different ways: it is fried, stewed, marinated and baked. In all cooking methods, a combination of various seasonings is present, which gives the meat an unsurpassed taste and aroma. The most popular national Czech meat dishes are goulash soup, brawn and Prague ham. But the most famous Czech meat dish is Pečené vepřové koleno, which, thanks to its taste, deserves the title of king of Czech dishes.

A bit from the history of the "Boar's knee"

The history of the Boar Knee dates back to the 11th century, in the medieval tradition of roasting meat after the hunt. Hunting was one of the favorite entertainments of the aristocracy of that time; after the hunt, huge feasts were always held, the main dish of which was prey. Traditionally, they prepared “Boar's Knee” - they cut off the left leg of a shot wild boar and baked it, having previously kept it in the marinade. This recipe has passed through hundreds of years, and Boar Knee has not lost its relevance and popularity in the modern world, however, now Boar Knee is often made from ordinary pork knuckle.

How to cook and with what they serve "Boar's Knee"

You can find various recipes for making Boar Knee, but it is still traditional to cook it in dark aromatic beer. For Boar Knee, a large piece of pork shank with a part of the thigh is chosen and aromatic spices must be used: black and allspice, garlic, ginger, nutmeg, coriander, celery and parsley.

There are also recipes for making "Boar knee" with the addition of honey and sour apples. The cooking technology of the dish is simple: the meat is washed, dried, garlic is placed in small cuts, salted and sprinkled with seasonings; prepared meat is poured with beer and left to marinate in a cool place from 12 hours to a day; meat soaked in spices and beer is sent to the oven.

The traditional Czech Boar's Knee is an independent dish, it is usually served with fresh bread, horseradish and mustard. However, often not only sauces, but also side dishes are served with the Boar's Knee. Usually it is potatoes or stewed cabbage.

How much does the Boar Knee cost in Prague

It is simply impossible to visit Prague, walk around and not try delicious national Czech dishes. An incredible number of restaurants, cozy cafes and pubs will offer you to taste goulash and, of course, Boar Knee.

In Prague restaurants, the price of a traditional Boar's Knee ranges from 200 Kč. The cost of the dish will depend on the weight of the portion, on the level of service and the location of the institution where you are going to dine. Thus, 800 grams of "Boar Knee" in one of the famous restaurants in Prague "U Cejpu" will cost about 170-180 Kč, a dish weighing more than 1 kg will cost a little more - 200-215 Kč. The restaurant "U zlate konvice", located in the very center of the historical part of Prague - a stone's throw away, offers "Boar knee" for 500 Kč.

Reasonable prices and delicious traditional dishes will delight small brewery restaurants. One of these mini-restaurants called "Pivovarsky dum", located next to, will offer you to taste "Boar knee" for 215 Kč.

Cooking "Boar knee" at home

Would you like to make your own Boar Knee? There is nothing difficult in this. The following ingredients are required for the dish:

2 pork knuckles;
400 ml of dark beer;
100 ml of water;
10 cloves of garlic;
1-2 bulbs;
5 tablespoons of mustard;
a couple of tablespoons of flour;
salt.

You will also need bay leaf, allspice ground pepper, black peppercorns, cumin, fresh horseradish prepared on a grater.

Prepare "boar knee" as follows:

The pork leg is freed from bones, salt, mustard, spices and garlic are rubbed into the meat.
Roll up and secure with rope.
Spread the meat on a baking sheet and sprinkle with caraway seeds, onions, the remaining seasonings, add bay leaves, pour beer and cover with foil.
Bake for 1-1.5 hours at 180°C. During cooking, water is added to the meat, and beer is also poured over. The bright golden color and softness of the meat indicates the readiness of the dish.

The sauce after cooking the "Boar's knee" is poured into the pan and a little flour is added. Carefully remove the string from the meat. Before serving, "Boar knee" is poured with the resulting sauce. Serve as an independent dish, and with a side dish. And be sure to "Boar knee" accompanied by mustard and freshly prepared horseradish.

"Boar's knee" is an appetizing look, great taste and aroma. Having tried this dish in one of the many Prague restaurants or a cozy cafe, you will surely become not only a gourmet, but also Czech national cuisine.

The Czech dish Vepřové koleno means a boar's knee or just a pork knuckle (Vepř is a young boar). This dish is the pride of Czech cuisine and the decoration of any table. Served by all means 1 large piece weighing from 1 kg on 1 dish. It comes with side dishes of vegetables, as well as various sauces. It is recommended, of course, to drink such a hearty dish with beer.

To prepare this dish, the back of the pork leg is used, as it is more fleshy and larger than the front.

The cooking process is long but simple. First, the shank is boiled, then baked.

It is better to boil in dark beer, you will get a more aromatic piece of meat. Although you can just in the water. The duration depends on the desired softness. Usually it is 2-3 hours. Before baking, the knuckle is smeared with either soy sauce, or honey-mustard, or just honey, after which it is baked in the oven until a crust forms.

For a side dish, traditionally use stewed cabbage or mashed potatoes. Additionally, several sauces and sour cucumbers are served.

We will prepare a traditional pork knuckle with stewed cabbage. Highly recommended for cooking.

The motto of Czech cuisine is maximum satiety, so that you can fill up with one dish, if it can replace the first, second and third, along with dessert.

Meat selection

Also, greens, horseradish and sweet mustard can be used as an additive to the dish, which interfere with each other and are used as a spicy seasoning. And, if desired, beer.