Pork knuckle in beer in Bavarian

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Hearty and very tasty dish.

Recipe Pork knuckle in beer in Bavarian

Ingredients:

Pork shin ● - 600 g 
Dark beer ● - 1.2 L 
● Onions - 2 pcs.
● Garlic - 10 tooth.
● Allspice - 8 pcs.
● Black pepper (pepper) - 8 pcs.
● bay leaf - 3 pieces.
● Cilantro - 0.5 Puig.
● Thyme - 1 pc.
● Salt to taste

Preparation:

1) Beer pour in a large pan and place on a small fire. Add the peas and fragrant black pepper, bay leaf, finely chop the cilantro and a sprig of thyme, send the same direction.

2) Thoroughly wash and clean the shank, and then dry with it.

3) Clean the teeth a few garlic, cut into slices and their nashpiguyte shin. Rub her the remnants of garlic.

4) Clean the onion and cut into rings.

5) Pour onion bottom of the pot, where it will be pickled knuckle.

6) Put on the bow shank and pour cooled down marinade, leave for 24 hours.

7) Preheat oven to 220 C.

8) In a baking dish lay shin flooded with marinade. Close the foil shape.

9) Bake shank for 35-40 minutes, then lower the temperature to 180 C and simmer for another 1.5 hours.

From time to time print out the foil and blow off some marinade.

10) 15 minutes before end of cooking remove the foil - knuckle should browned.

Bon Appetit!

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