After a trip to Prague, you can bring not only emotions and photos, but also a recipe for an amazing meat dish. Do you really want to prolong the atmosphere of a hospitable city ?!

Perhaps the most impressive dish on this is the baked shank of a wild boar / pork (aka young boar), which bears the proud name "Baked Boar Knee". The external design and presentation of such a traditional dish in Czech establishments literally falls in love with everyone who ordered it at least once. Not to mention the taste of juicy young boar or pork!

"Baked Boar Knee" will become your family's favorite dish! Therefore, learn how to cook it properly at home in Czech according to our recipe with a photo!

Initially, this recipe assumed the use of young boar meat, but given the circumstances of the low availability of such an activity as hunting wild animals. And the law does not allow all people to use weapons. That is why the Veprevo Kneo dish in a modern interpretation will be cooked with fresh pork shank. Well, and it is a solid piece, starting from the middle of the lower leg and ending with the middle of the thigh.

The size of the pork shank will directly depend on the expected number of servings. Therefore, choosing a good piece of meat should be approached with a full sense of responsibility. A little advice - choose the shank with more meat, not lard.

1) First you need to prepare the meat for further work with it. Thoroughly clean and rinse the shank, then gently wipe it off with a towel.

2) Choose a saucepan of the right size, in which the shank will be cooked. But before that, the meat must be sprinkled abundantly with a fragrant mixture consisting of black pepper (10 peas), salt (1 tbsp. L), marjoram (1/2 tsp), chopped parsley (1 tsp). And to add more piquancy, add fresh grated ginger (2 cm), and, of course, bay leaf (5 pcs.). Thanks to the caraway seeds, the meat will acquire a spicy aroma. We also recommend adding a couple of sour green apples, celery root, carrots, onions and garlic.

After that, fill the shank with two liters of dark beer (if you want a weaker marinade, combine 1 bottle of 0.5 liters of dark beer, 2 bottle of light beer). By the way, it is better to choose a Czech producer of the drink. Someone recommends putting this whole thing to infuse for 3-5 hours.

3) The shank should be boiled in a closed container for at least 1.5-2.5 hours. The time depends on how soft you want to eat the shank. If it is like boiled pork, then 1.5 hours will be enough.

4) Prepare the baking sheet: it must be absolutely dry, without any drops of water. Put the cooked shank on a baking sheet and rub it with a mixture of three cloves of garlic, 1 tbsp. l honey and 20 ml of soy sauce (this is to add golden color). And then season the meat with ground black pepper (½ tsp). In order to prevent the shank from sticking to the baking sheet in the first minutes of being in the oven, do not forget to add 1-2 tablespoons of vegetable oil.

five). For 1-1.5 hours, the meat is baked at a temperature of 180 ° C. And if you want a juicy shank with a crispy crust, do not be lazy to pour the melted fat over the meat with an interval of 15 minutes! If your oven has a Grill function, turn it on at the end.

Czech cuisine was formed in accordance with local culinary preferences and numerous borrowings. It is distinguished by hearty dishes and juicy sweet desserts. The most typical dish for Czech cuisine is baked pork knuckle, in Czech Pečené vepřové koleno.

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

Czechs pride themselves on 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 knee baked" - a pork knuckle weighing a kilogram or more, pre-marinated in beer and then baked. It is usually served with horseradish, mustard, sauerkraut and pickled peppers. Boar knee is a must try for every tourist.

The history of the origin of this masterpiece of Czech cuisine goes back to the distant Middle Ages, when, to prepare a baked shank in Czech, they cut off the left front leg from a wild boar that had just been shot in a nearby forest. Today, Czechs cook boar's knee not from wild boar, but from ordinary pork shank, but, nevertheless, many consider this dish to be the crown of the creation of Czech cuisine.

The original recipe uses the knee of a real boar, but it is unlikely that even the Czechs have preserved 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.

Boar knee is a very satisfying and delicious dish, it is easy to prepare, but long enough and always in large quantities. In the Czech Republic, depending on the generosity of the establishment, they will bring you a portion from 1 to 1.5 kilograms, so when ordering such a dish, you can safely count on 3-4 persons.

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 pure meat will remain.

Pork shank, like many other meat dishes, can be different: shank with stewed cabbage and potatoes, pork shank in beer with boiled potatoes, pork shank baked in the oven, pork shank baked on tangerines, the German version is icebein and even shank marinated in Coca-Cola. Also boar knee can be performed as a first course, for example, a wonderful bean soup is made from pork shank.
Classic recipe

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

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

You can also use herbs, horseradish and sweet mustard as an additive to the dish, which mix with each other and are used as a spicy seasoning. And, if desired, beer.

Hi friends! Continuing the theme of the national cuisine of the Czech Republic, today we will cook Boar Knee in Czech. Our proven recipe for you.

We often host theme nights at home. We invite family and friends, prepare delicious treats, talk about travel and outdoor activities.

We like to bring a piece of another culture from different countries, and we are happy to share it with loved ones. Returning from a trip to the Czech Republic, we got the idea to arrange a holiday, invite our parents to visit and treat them with Czech delicacies. Namely, make a themed dinner by preparing Czech cuisine. The question arose, what exactly to cook?

We liked Czech cuisine, so we thought for a long time what to choose. In the end, we settled on the hallmark of Czech cuisine, deciding to cook Boar Knee. Agree, the task is not easy! "I had to settle for goulash ...." I thought, but it was too late.

It turned out to be not at all difficult to cook Boar's knee at home. Moreover, we took up this business together with Vitya.

Let me remind you that Boar's knee is a pork knuckle soaked in beer and baked in the oven.

Boar knee in Czech. Recipe

In the store, we chose the largest pork knuckle. She weighed two kilograms. It is important to choose the back leg because this part has more meat and less bone.

So, what did we need to make Knee Boar

Ingredients:

• Pork shank - 1pc
• Light beer - 1.5 liters
• Apples (better sour than sweet) - 2pcs
• Celery root - 150-200 grams
• Garlic - 2-3 cloves
• Small piece of ginger root - 70 grams (approximately)
• Salt (preferably large sea salt) - 2 tbsp.
• Black Pepper - 1 tbsp
• Bay leaf - 4-5 leaves
• Coriander (dry) - 1 tsp
• Allspice - 5 peas
• Nutmeg (ground) - 0.5 tsp
• Honey - 50 grams
• Soy sauce - 30 grams

First step. Marinate your knee

1.Wash my knee if necessary.

2. Cut the garlic into thin slices, and stuff the shank with it (we make small cuts and put the garlic in there).

3. Mix salt, pepper and coriander. We rub the knee with this mixture.

4. We take a large container in which the knee will be marinated (I took a large enamel bowl).

5. At the bottom of the container, put thinly chopped ginger and celery root.

6. Put the knee in the container. Fill with beer. It's okay if the leg is not completely immersed in the liquid. We will turn it over later.

7. On top, put peeled and cut into small slices apples, bay leaves, ground nutmeg (half a teaspoon), allspice peas.

8. We put the boar knee in a cold place or in the refrigerator for a day.

After half of the term, turn the knee over so that it is well marinated on both sides.

It so happened that our knee “bathed” in the marinade for two days. We bought it a little earlier before the holiday and did not want to freeze it. This did not affect his taste in any way, but on the contrary. The main thing is to marinate for at least a day.

Second phase. Cooking honey sauce and baking knee

1. After the knee is marinated and it's time to bake it, prepare the honey sauce. To do this, mix honey and soy sauce. With a brush, cover the entire surface of the knee with the honey mixture. It will turn the crust golden and add a spicy touch to the dish.

2. After that, wrap the knee in foil and place it in an oven preheated to 180 degrees for 1.5-2 hours (in our case, two).

3. For even baking after an hour, gently turn it over.

4. 15 minutes before cooking, open the foil for a crispy crust.

In the Czech Republic, the Vepreve knee is prepared in another way. Before baking, it is boiled. But after trying both options, we liked the first one better. Since we cooked.

Well, well, our dish is ready! It turned out to be very tasty. Only a little hot on top. The mistake was to open the foil earlier. I will know next time.

Czech side dish for the knee

We brought potato dumplings from the Czech Republic so that everything would correspond to the correct serving. They are sold semi-finished. They need to be thrown into boiling water for 25 minutes, cut, and served. If you don't have ready-made dumplings,you can cook them at home. Instead, stewed cabbage and a warm baguette are served as a side dish.

In addition to dumplings, we brought to Kiev many delicious sauces, including the classic ones, which are served in the Czech Republic with meat dishes and directly to Veprev's knee. This is white horseradish, classic mustard and mustard with added roots and spices.

Our Czech dish was complemented by stewed cabbage, cooked very quickly in a slow cooker.

We presented Boar Knee with stewed cabbage, dumplings, classic Czech sauces and, of course, beer brought from the Czech Republic.

Bon appetit, everyone!

Thank you for reading our blog. See you soon on the pages of our

Czech cuisine was formed in accordance with local culinary preferences and numerous borrowings. It is distinguished by hearty dishes and juicy sweet desserts. The most typical dish for Czech cuisine is baked pork knuckle, in Czech Pečené vepřové koleno.

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

Czechs pride themselves on 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 knee baked" - a pork knuckle weighing a kilogram or more, pre-marinated in beer and then baked. It is usually served with horseradish, mustard, sauerkraut and pickled peppers. Boar knee is a must try for every tourist.

The history of the origin of this masterpiece of Czech cuisine goes back to the distant Middle Ages, when, to prepare a baked shank in Czech, they cut off the left front leg from a wild boar that had just been shot in a nearby forest. Today, Czechs cook boar's knee not from wild boar, but from ordinary pork shank, but, nevertheless, many consider this dish to be the crown of the creation of Czech cuisine.

The original recipe uses the knee of a real boar, but it is unlikely that even the Czechs have preserved 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.

Boar knee is a very satisfying and delicious dish, it is easy to prepare, but long enough and always in large quantities. In the Czech Republic, depending on the generosity of the establishment, they will bring you a portion from 1 to 1.5 kilograms, so when ordering such a dish, you can safely count on 3-4 persons.

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 pure meat will remain.

Pork shank, like many other meat dishes, can be different: shank with stewed cabbage and potatoes, pork shank in beer with boiled potatoes, pork shank baked in the oven, pork shank baked on tangerines, the German version is icebein and even shank marinated in Coca-Cola. Also boar knee can be performed as a first course, for example, a wonderful bean soup is made from pork shank.
Classic recipe

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

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

You can also use herbs, horseradish and sweet mustard as an additive to the dish, which mix with each other and are used as a spicy seasoning. And, if desired, beer.

Knee baked boar (baked pork knuckle in beer) is a traditional Czech dish. The shank is cooked and baked whole until a beautiful golden brown crust. As a side dish, as a rule, potato dumplings and stewed cabbage are served, mustard and horseradish are also served with a shank. Due to its high calorie content, the dish is often called "purely masculine", but I am sure that women will not resist a piece of such delicious meat.

So, to prepare a Czech pork knee, the shank must be thoroughly washed under running water, cleaned with a sharp knife, and dried with a paper towel. If there are hairs on the skin, tar over a gas burner on the stove. Wash, dry, peel vegetables.

Place the shank in a small, deep saucepan. Add coarsely chopped carrots, onion cut into quarters, add garlic, laurel, cloves, peppercorns.

Pour enough beer so that it covers half of the shank, add a little water, salt well. Put on the stove and cook, covered over low heat for 1 hour. An hour later, the shank must be turned over so that it cooks evenly.

Add parsley root, bunch of herbs and cumin (or cumin), cook for another 60 minutes.

Mix honey and mustard.

Put the shank boiled in beer in a baking dish, add a little broth in which it was cooked. Grease on all sides with honey and mustard sauce, salt and pepper. Bake in an oven preheated to 180 degrees for 50-60 minutes, until a beautiful golden brown crust. Every ten minutes, grease the knuckle with sauce.

Serve baked boar knee with stewed cabbage, fresh bread, mustard, horseradish and a glass of cold beer.