Baked knee | Žižkov's variation

Somehow I made up my mind, that there will be a roasted knee. Researching how-to videos blew my mind. Any way would do, but let's compare it. Time and available ingredients. And also complexity. To load or not to load. For a week or three hours? Cook or just fry? All actors, who appeared in the videos are heroes. I don't need to be a hero, but I also want to be successful. Some actors really experienced it, as if they were selling instant waters in the Sahara. They dropped out of the selection. But they still inspired. I don't laugh at them, they just scared me a little with their speech. But that's another matter.

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Tiskni

Servings	Prep Time
2 osoby	10 minutes

Cook Time

100 minutes

Servings Prep Time 2 osoby 10 minutes

Cook Time 100 minutes

We'll go down on one knee. From the thigh, that's the top one and has more meat on it. A good trick is to cut the skin. Into squares, spirals or diagonally. It depends on the pleasure of the cook. Anyway, the cuts are both effective and allow the salt and spices to come closer to the meat.

Votes: 0 Rating: 0 You: Rate this recipe! Tiskni Servings Prep Time 2 osoby 10 minutes Cook Time 100 minutes Servings Prep Time 2 osoby 10 minutes Cook Time 100 minutes We'll go down on one knee. From the thigh, that's the top one and has more meat on it. A good trick is to cut the skin. Into squares, spirals or diagonally. It depends on the pleasure of the cook. Anyway, the cuts are both effective and allow the salt and spices to come closer to the meat.

Baked knee | Žižkov's variation

Need:

• 1200 g pork hind knee
• 1 red onion
• 2 kitchen onions
• 1 palice garlic > fresh
• 1 lžičky smoked paprika
• 1/2 lžičky černého pepře
• 1 spoon hořčice
• 2 lžíce sunflower oil
• 2-3 lžíce oil frying
• 1 spoon thyme
• juniper
• 500 ml ale,,cs,this someone can throw at his head,,cs,the,,fr,By addition across sausages on beer in & nbsp; this country they are doing the same verve as roast sausages on campfire,,cs,They are different,,cs,but quite similar recipes,,cs,he already,,sk,the one I,,cs,But this does not add another & nbsp; a different kind,,cs,beer keg,,cs,it is as they say little prasárnička,,cs,Nothing delete the Hilton or & nbsp; and,,cs,But I do not cook for Hilton,,cs,So we can enjoy,,cs,Michelin star not need,,cs,It would not land,,cs,rural sausages,,cs,butcher says,,,cs,It is gluten-free,,cs,tomatoes with juice,,cs
• snítky thyme
• snickers rozmarýnu

Units:MetrickáAmerická imperiální

How do you:

1. 
2. Cut the skin of the knee in several directions.

   
3. 
4. 
5. Add salt to the cuts..

   
6. ... and rosemary. Either twigs or just the dried one, když je nouze.

   
7. Cover and let it sit for at least two or rather three hours. Or even overnight.

   
8. Prepare the marinade. Mix in the smoked paprika, černý mletý pepř, mustard and 2 tablespoons of sunflower oil. mix well.

   
9. 
10. 
11. Heat the oil in a pan and fry the knee. So 5 minutes each side.

    
12. 
13. Cut the onions into quarters and eighths.

    
14. After roasting the knee, add chopped onions to the pan.

    
15. Let's bake it like that 3 minuty.

    
16. Place the knee in the baking dish.

    
17. Add the fried onion. Cover evenly, you can also tuck it in below the knee.

    
18. Coat the knee with paprika and pepper marinade on all sides. We will also go into the notches nicely.

    
19. Přidáme rozmarýn, twigs are better. You can also add sprigs of thyme. We already have fresh herbs here, resting the knee overnight gave a chance to procure them.

    
20. Add cloves of garlic.

    
21. Add a few juniper balls.

    
22. Zalijeme pivem.

    
23. Cover with foil. It is better to give a double.

    
24. Place in an oven preheated to 220 °C and bake 60 minutes.

    
25. We uncover and turn the knee over.
26. Bake, covered, at 220 °C 20 until 30 minutes.
27. Uncover and bake for approx 10 minut při teplotě 230 °C, to form a crust.
28. Transfer to a plate....

    
29. and cover with foil and leave to rest 15 minutes.

    
30. Finished. Serve with bread, horseradish and mustard.