Cooking in Czech: bake roulku in the oven

The shank, that is, the piece of pork carcass that is attached to the knee joint, is considered good meat. From the shank - this is also called this part of the ham - they prepare delicious dishes. If everything is done correctly, meat is not ashamed to be served on the festive table. And in the Czech Republic, the visiting card of the national cuisine is the shank baked in the oven. The recipe for this and other similar dishes we will now consider.

This tasty winter dish is traditionally served in the Czech Republic (and even in Germany) with sour stewed cabbage and a glass of cold beer. A fragrant, hot, with a seductive crust pork knee and asks in the mouth. Juicy and fatty meat in a tandem with an acid garnish gives an indescribable pleasure. It's right to stew cabbage - this is also a whole art, but we'll learn how to bake a bite. We will prepare it in three stages. First - cooking. So at us except for the basic second dish the base under a soup or a cold will turn out also.

Well my knee, scrape off the dirt with a knife. Garlic finely chopped, mixed with other spices (mainly peppers and dried herbs), rub the shank. Fill with water and set to cook for two hours. The second stage is lashing and marinating. We make incisions on the skin of the knee, we stick in the holes longitudinal halves of cloves of garlic. Half a liter of dark beer mixed with a spoon-two honey. Turn the oven on to warm up to 200 ° C. We put the shank in the mold, fill it with marinade. After thirty minutes, bake the stick in the oven for about an hour. Regularly open the door and water the meat with beer. If the latter quickly evaporated, add a new one, so keep one more bottle in stock.

In Russia, the shank was baked without preliminary cooking. This process is more time-consuming, but less time-consuming. We shovel the knee with garlic, as in the previous recipe. Then cover it with a mixture of salt with pepper, mustard and dry seasonings. We let the meat soak with spices for about two hours at room temperature. The furnace is heated to 180-200 °. We bake the stick in the oven for one and a half to two hours if the knee is of medium size. From time to time, the meat must be turned over. Readiness is checked by poking a toothpick in the thickest place. If blood is not allocated, but clear juice, then you can take a baking sheet.

But that's not all. Our ancestors prepared a shank in a Russian oven, with a special thermo regimen. Therefore, when we bake the stick in the oven, we need to wrap the knee in foil after the process and cover it with a blanket. So the meat will be roasted by residual heat.

To further accelerate the process of cooking the pork knee, you can make it in foil or culinary sleeve. Then the meat will not need to be turned over. Mix in equal parts mustard and soy sauce. We rub this shoe with a shoe, do not forget to salt and pepper. We wrap it in foil or place it in a sleeve. We bake the pilaf in the oven, as described above. Twenty minutes before the oven is turned off, carefully unfold the bag so that a crusty crust forms on the meat. If your oven tends to scrape dishes from below, lay your knee on the chopped potato mugs. On this bed and meat will not burn, and you have to eat a delicious side dish.