Shank with boot, clay and straw garnish (Boetel, Lehm und Stroh)

Category: Meat dishes
Kitchen: german
Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)

Ingredients

BOOT (icebine-handlebar): 4 small knuckles 400 g each
Whole onion 1 large
Bay leaf 1 PC.
Carnation heads 2 pcs.
Soup greens 1 bundle
Black and allspice (pimento) 1 tsp
STRAW (sauerkraut):
Sauerkraut 500 g
Melted butter 1 tbsp. l.
Chopped onion 1 PC. bigger
Juniper (berries) 5 pieces.
CLAY (pea-potato puree):
Split yellow peas (soak the day before) 250 g
Chopped onion 1 PC.
Peeled potatoes 2 pcs.
Soup greens bunch
Salt, pepper, marjoram taste
FEED:
Fat, diced 150 g

Cooking method

  • Boot, clay and straw (Boetel, Lehm und Stroh) - an old German dish originally from the federal state of Saxony-Anhalt. It is interesting not only by its name, but also by its cooking technology. In fact, this is a shank boiled or baked in water with two side dishes. But as always in traditional German cuisine, all the ingredients are interconnected, used in combination and practically without a trace. Ideally, one shank is required for each eater.
  • I came across one huge one - I had to divide it among all. But on the other hand, there was more meat.
  • Preparation
  • Boot
  • - Boil the shanks salted the day before in a large amount of water with an onion stuffed with spices for about 1.5 hours for small shanks. (I cooked a huge shank on a vegetable cushion with a small amount of water in a dolly for 5 hours). Remove the shanks from the water and save the broth.
  • I used this pillow to cook the knuckle in a slow cooker.
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Clay
  • I cooked at Shteba.
  • - Soak yellow peas overnight.
  • - Boil the soaked and washed peas in the broth from the shank (or in the juice from the baked shank mixed with water) with the addition of diced potatoes, herbs and spices on the soup program, pressure 0.7 for 30 minutes. Wait until the pressure drops, open the lid, add salt to taste. Make mashed potatoes by passing three times through a press or through a sieve (according to the recipe). It will work out well if you just chop it to a state of puree with your foot from the blender.
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Straw
  • I cooked at Shteba.
  • - Fry the chopped onion on the "Frying" program in melted butter until transparent. Add sauerkraut and crushed juniper berries, pour broth or juice from the shank so that the cabbage is covered with liquid and simmer vegetables for 10 minutes on the program under 0.7 pressure. Open the valve after the pressure drops. (If the cabbage is very sour, add a teaspoon of sugar.)
  • If you are not cooking in a pressure cooker, then simply simmer the cabbage until the softness you want.
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Innings
  • - Melt the bacon in a dry skillet. Just melt! And do not make cracklings.
  • Shank with garnishes Boot, clay and straw (Boetel, Lehm und Stroh)
  • Put the shank on a plate, put the pea puree and cabbage next to it. You can even one on the other. Sprinkle with bacon on top.

Note

The dish is very tasty, satisfying, giving strength, for a healthy stomach.

Ideal for cooking with kitchen utensils.
And shanks, and cabbage, and especially peas, cook faster in multicooker - pressure cookers. It is precisely for such complex dishes that we have several multicooker or other devices. (Well, this is an argument for those in doubt)

What else was a discovery for me was pea-potato puree in broth with bacon, so I will use this recipe in parts and in whole.

Arka
And we have a knuckle today! True, smoked.
Glad, what an interesting feed
I completely agree about the devices. How they make life easier
Gala
A kind mug of unfiltered Weissbier is asking for this cheerful company of "boots, clay and straw" ...
Florichka
Yes, what kind of beer in Munich at the Royal Hoffbrounhouse beer house, especially dark hmm ... All that remains is to remember.
Rada-dms
Florichka, yeah !!! just now they figured out the cost of a mug on the eve of their trip, I was drawn to the compote !!!
Although we adore good beer, and even learn it, so to speak!
Rada-dms
+ Gala +, it is really necessary to sit with a beer somehow !!!!
Rada-dms
Arkadid you smoke the knuckle yourself?
Arka
Glad, maybe for "you"?
Smoked in Brand 6060. What would I do without her? Smoking very much paints the knuckle
Rada-dms
Arka, but we only have a smokehouse with a water seal and smoke in the summer !!!
Come on!
Arka
At the dacha, right?
Some are lucky! Well that's twice as much milk you can milk!
Yeah, such a bandura is not for a standard city kitchen.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers