Shank in beer (pressure cooker multicooker Saturn ST-MC9184)

Category: Meat dishes
Shank in beer (pressure cooker multicooker Saturn ST-MC9184)

Ingredients

Pork knuckle 1 kg
Beer 0.5 liter
Salt
Granular mustard 2 tbsp. spoons
Soy sauce 2 - 3 tbsp. spoons
Liquid honey 1 tbsp. the spoon
Garlic 2 - 3 teeth
Pork seasoning

Cooking method

  • Soak the shank in water, scrape the skin thoroughly with a knife, rub with salt, pork seasoning and granular mustard. Grease a bowl of a pressure cooker with vegetable oil, put the shank in it, pour beer around (so as not to wash off the spices).
  • 🔗
  • Turn on the Extinguishing program, the default time is 40 minutes. At the end of the program, do not turn off the heating, wait until the cover is unlocked. Turn the shank on the other side and turn on Braising again for 20 minutes so that the other side also boils in the beer. Wait until the cover is unlocked again without interrupting the keeping warm.
  • Carefully remove the shank with a slotted spoon and spatula. Mix soy sauce, honey, some more pork seasoning in a bowl, squeeze the garlic into it, rub the shank again with this gruel from all sides. Next, we need to fry the shank, I did it in the Maruchi RW-FZ47 multicooker, because in it I have a bowl with a very good coating. I greased the bowl with vegetable oil, put the shank in it, turned on the Fry-meat program, 25 minutes. It is fried very quickly, since honey is included in the coating, it caramelizes quite quickly and gives a golden brown crust, so you need to follow the roasting and after five minutes turn the shank to another barrel. This must be done carefully in order to maintain the shape of our treat.
  • If you have a good bowl coating in Saturn, then you can roast it in the Frying program, pouring beer out of the bowl and also greasing it with vegetable oil. You can brown the shank in the oven or airfryer.
  • Delicious hot and cold, moreover, it is cut more beautifully when cold, it turns out an excellent meat cuts.
  • 🔗

Note

I used ready-made pork seasoning, composition:
coriander, dried onion, ground red pepper, marjoram herb, dried parsley, basil, dried dill, dried garlic, white celery root, bay leaf.

kirch
Beautiful knuckle. I'm going to cook in beer too. I'm only afraid that the beer will taste. Do you feel beer?
Lud-Mil @
No, the taste of beer is not felt at all, in the same place the spices give their taste and smell, it turns out just a very tasty and aromatic meat.
mango
I often see beer in recipes, I just don't understand what effect it gives? Tell me? We just don't drink beer at all, we need to buy it specifically for cooking, maybe it can be replaced with something or we can do without beer at all? But more interesting is what changes from it, if you don't feel it in the finished dish.
The shank is very appetizing!
Lud-Mil @
I don’t even know how to explain, I’m not a professional chef, but alcohol is often added to various dishes to improve taste and aroma. Try to cook this dish once, you yourself will understand. In some recipes, the knuckle is still soaked for several hours in beer, that is, it plays the role of a marinade, I did not do this, because I was going to cook in a pressure cooker, and it seems to me that under pressure there is sufficient penetration of substances into the fibers meat. All alcohols evaporate when heated, and there is no beer smell either, during cooking there is more likely such a pleasant bread aroma, and the shank itself turns out to be fragrant, but here you can't say exactly what it smells like, it's more like a bouquet of aromas of all ingredients, and tastes too ...
If you don't want to make a shank in beer, try to cook it in brine, I just read such a recipe yesterday in the author's theme of Chuchelka and next time I'm going to cook this particular option.
Medova
Hello, I have a question.
I'm going to make a knuckle according to your recipe for the New Year, but the problem is that the knuckle is brought to order and weighs judging by the price of a kilogram 4. Hence the question, if I shove it into a pressure cooker, how much should it work? I don't want to make such a monster in the oven, it's a pity to weather the time and smells before Christmas. What do you advise, can revise the New Year's menu, I'm sitting upset, I wanted so much to surprise my loved ones, but so far I'm only at a loss
Lud-Mil @
This is a knuckle! Judging by the weight - huge. The one in my photo weighed 1 kg. I’m afraid yours will not fit entirely if you only cut it in half. You can leave the time the same, everything will be prepared, it will just take a little longer to gain pressure due to the larger volume.
Medova
Yes, probably because I waited a long time, so I got it to the fullest for my patience. Or maybe cut out a bone, it is not very clear from the photo whether it is in your dish. And if I cut it out, that is, the bone, will the knuckle lose its beauty? Maybe the questions are stupid, but before the appearance of Saturn, I was not drawn to such feats, but now I was just impatient
Lud-Mil @
I had a bone, but after the pressure cooker it comes out easily. You can try to cut it out (leave it in the broth), and rub the pulp thoroughly with all sorts of seasonings, roll it up beautifully, as far as possible, tie it with a thread, and in a pressure cooker, then the shape will be preserved after cooling.
Medova
Thank you, I will dare, I calmed down a bit, I don’t worry about the taste, I also want beauty. As my friend says, you need to have talent to spoil the meat ... Thanks again for the advice, happy, after the holiday I will unsubscribe
Medova
Happy New Year! With new happiness! I want to thank you for a simple but very tasty recipe, everything turned out as I wanted it to be - beautiful, tasty, without unnecessary hassle. Indeed, the shank tastes better the next day, or maybe because it was well chilled, it was cut very thinly. All the same, my knuckle was a little fat because of its size. But on the other hand, I still have a crutch for broths, a skin with bacon for a roll with mushrooms, and I'll attach the meat somewhere. Thanks again for the recipe, new sweets and good recipes for us
Lud-Mil @
Oh, how glad I am that you liked it! Still, when you share a recipe, there is an emotional moment - well, how people don't like it, then you will get it for your creativity. Thanks for your feedback! And a Happy New Year to you!
Medova
Mila, I like everything with a minimum of physical costs and a maximum of taste, and if it is also beautiful at the same time, then this is aerobatics. I'm waiting for new recipes of the same
Lud-Mil @
Well then check out my new recipe... And if you don't have a ham, then it doesn't matter, just try to wrap the meat tightly in a baking sleeve and cling film.
Medova
Already looked after for Christmas
Lud-Mil @
So after Christmas I will wait for your impressions in that Temko.
Lotos N
Girls, what to do with this fragrant liquid that remains after stewing the shank? I just drained it (beer, spices, juice from the shank itself) - the smell is awesome all over the kitchen! The shank is fried in a cartoon, and I look at the saucepan with this broth and I feel so sorry for pouring it out! ..

Who has adapted to use it - share the recipes! Maybe fetch potatoes in it? For soup, it’s kind of a bit fat ...
Lud-Mil @
Lotos N, I haven't cooked the shank for a long time, I can't even remember where I put this broth later. But you can really try to stew potatoes.
I have to go to the market for the shank, thanks for reminding me of this recipe.
Lotos N
Lud-Mil @, I threw the Temka on; from the useful so far only advised to boil it in half - to the sauce. Or freeze, and only then, as necessary, boil down and make sauces ...But then it turned out more than a liter of this "nyamka", I won't eat so much sauce Especially since the knuckle was already dared at dinner - without any sauce Only I did it a little longer than in your recipe: in total, it was stewed for an hour and a half for side.

If you try to make something tasty with broth, do not forget to drop the recipe here, okay?
Lud-Mil @
Good.
And you probably did it in a simple multicooker, not in a pressure cooker, because it took so long?
Lotos N
Aha I have a Panasonic multicooker - new. There is a separate topic for her, but I found an interesting recipe for a shank with beer here, so I fit in

And tomorrow I will try to play the soup with this salamur; I will definitely write about the results here too!
Lotos N
I am reporting: the soup - zabakhala. With beans and potatoes. True, I had to pour in half a can of adjika for taste (it was just homemade in the refrigerator). It turned out VERY tasty. So - I recommend!
Lud-Mil @
Well, that's great, now there is a use for broth. Thanks for the idea.
Lotos N
You're welcome!

And thank you for the recipe!
Vinogradinka
Please tell me, but besides soy sauce, there is no more salt? Is it enough?
Irriska1963
Enough. I did it ... Very very decently ... I juggle the wheels ... Chuchelkin ... I love brine too ...
Thinner, these pens-paragraph ... Especially-skin ... yeah ..
But ... it is getting slimmer with them ... Here, tease ...
Get the knuckle out of the freezer .. hmm ... but who is there ....?
Vinogradinka
I want to try my new multi-pressure cooker. Shank 1.5 kg pickled (spices, salt). I was very impatient, but I had to leave the house. So I decided to marinate for now. Now I sat down to look for a recipe. : girl-q: My first pressure cooker. Before that, there was just a slow cooker. The crucial moment.
Vinogradinka
Quote: Irriska1963

Enough. I did it ... Very very decently ... I juggle the wheels ... Chuchelkin ... I love brine too ...
And if not in beer, but simply in water and without soy sauce? I mixed about 1.5 teaspoons of salt with spices and smeared my ralichka.
Vinogradinka
Oh. I wrote something wrong. Sorry. I have just registered. This is my first forum post. Do not judge strictly

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