Boar's knee - the scent of Prague

Pork knuckle calories

The nutritional value of pork knuckle per 100 grams of product is 332 kcal, and the weight of this part of the boar carcass is 1.5 kg. Therefore, a baked slice of pork is perfect for a full dinner or lunch for a couple of people. In fact, this is a little bit, after all, it is necessary to discard the skin, bone and fat, in addition, when baking, the shank noticeably shrinks in size.

Such a dish is not considered low in nutrition, but the knuckle turns out exceptionally juicy, aromatic and satisfying. Although it takes a long time to prepare, the resulting product is worth the effort. Try cooking, and the approval of others will justify the effort and time spent.

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Boar's knee

“Recené vepřové koleno”, aka “pork’s knee”, aka “knuckle”, aka, and for some reason most often, “boar’s knee” - an object of desire, exciting craving and some kind of incomprehensible tourist idolatry...

Preparing for an interesting and educational trip to the Czech Republic, a Russian Tourist sets several primary goals for himself, and one of the first on this list is to eat a “boar’s knee”.

Experienced Tourists admonish newbie Tourists: “If you’re in Prague, eat the knuckle!”

The pages of Russian websites dedicated to the Czech Republic are replete with stories about the boar’s knee, and reports about a trip to the Czech Republic posted on social networks almost from the first lines begin with photographs of beer, shanks and a detailed story about how the Tourist started eating this knee, ate it for a long time, and then he safely made it to the finish line.

People are amazing! They try to avoid cemeteries, fear the dead, despise maniacs, but they happily eat the joints of dead pigs and, savoring the details, tell their friends about it...

If we conduct a mass survey among residents of the former USSR on the topic of the Czech Republic, it will turn out that everyone without exception wants:

- visa cancellations,

- Czech beer,

- pork knee.

In tourist Prague, the topic of knuckle is white-hot! The inflamed brain of the Tourist requires pork knee much more than his stomach requires it, and therefore one of the first questions to me is “Where should you eat boar’s knee?”

Since, according to my observations, there is a kind of oxymoron that breaks established tourist patterns, I will try to put the marketing in order.

So.

First. The Czech Republic, as I understood after studying the reports of one respected source, is not at all the first most popular among Russians in the list of visited foreign countries. She is only in some conditionally average sixth to ninth place. Therefore, there is just as much less objective mass information about it than, for example, about France with its musketeers and fried frogs. And if so, then awareness of the rich Czech history, cultural traditions and excellent gastronomy is neither complete nor objective.

Second. According to the same Czech marketers, for dear Russians the Czech Republic is attractive for the beauty of its tiled roofs, the tranquility of everyday life, the punctuality of public transport, reasonable prices, as well as beer and cuisine, where for some reason it comes first - pork knee, why- something given to advertisers as a national dish number one.

Nice and competent people always evoke my sincere respect, but God is the judge of these marketers...

Native Czechs are often surprised by the gastronomic preferences of Russian tourists. In their opinion, Russians are little familiar with traditional Czech cuisine, in the forefront of which beer, dumplings, cabbage, or “svickova” with sour cream sauce are very popular in the Czech Republic. Why it is the “knee of pork” that comes out as a leader among the Russians is not very clear to them...

Over the years that I, like Miklouho-Maclay, have been living among the Czechs, I have literally seen with my own eyes a couple of times the aborigines chewing one and a half kilograms of boar’s knee and, moreover, washing them down with liters of beer... The Czechs give preference to other delicacies, which are in the assortment of Czech cuisine a great multitude.

However, as soon as you decide, no matter what, to start eating this boar’s knee, order one for two - for one this portion is fatal. And one more thing - don’t eat at night.

Well, bon appetit, of course!

Czech knuckle

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this recipe is in the group My favorite recipes

First of all, boar's knee is the name of a delicious Czech national dish. It is also called baked knuckle in Czech. To say it's delicious is to say nothing.

I offer a recipe for baked boar's knee, of course, a little Russified. But preparing it is not so difficult, and the result will exceed all expectations.

Of course, such a dish has a place on the holiday table.

You will need:

Pork knuckle one or two - total weight approximately 1700 g,

For marinade No. 1

• Dark beer - 2 liters,
• basil - one bunch,
• parsley - one bunch,
• bay leaf - 5 pieces,
• marjoram - 1 teaspoon,
• dried ginger - 1 teaspoon,
• salt - to taste,
• allspice - five peas,
• cumin - one teaspoon,

For marinade No. 2

• bee honey - two tablespoons,
• vegetable oil - two tablespoons,
• soy sauce - two tablespoons,
• garlic - one clove,
• Ground bitter pepper to taste.

To stuff the knuckle:

garlic - three cloves.

Preparation:

For baked boar's knees, you need to choose low-fat shanks.

Prepare a very salty solution and cool it until warm. Pour this solution over the pork shanks and leave for half an hour to an hour. After this, they can be easily cleaned of dirt and grime. You just need to scrape them off, then wash them well.

Now you can start preparing marinade No. 1.

To do this, pour beer into the pan and add all the ingredients for the first marinade. Place the shank in the marinade and put on fire. After boiling, skim off the foam and reduce heat to low. Close the lid and leave on the fire for about two hours. When the shank is finished, the meat should begin to separate from the bones, but should not become mushy. So the boiling time may need to be increased.

While the shank is cooking, you can prepare marinade No. 2. Place the garlic in the garlic dish. Mix honey, grated garlic, soy sauce and pepper. Mix everything.

When the shanks are cooked, remove them from the marinade and let cool. Then separate the meat from the bone, leaving the meat in one piece.

Peel three cloves of garlic for stuffing, cut into slices and stuff the shank on all sides, after making oblique cuts.

Prepare a baking dish for boar's knee, grease it with vegetable oil.

Coat the shank with marinade No. 2 and place in the pan. Pour the remaining marinade on top.

The oven should already be preheated to 220 degrees. Place the pan with the knuckle in the oven to bake for about one hour. But if the shank turns out completely ready and starts to fall apart, you can tie it with twine and reduce the baking time to even 20 minutes.

During this time, you need to pour the resulting juice over the shank several times and make sure that it does not burn.

The finished shank can be placed under a press, or you can wrap it in foil and put it in the refrigerator.

Serve baked boar's knee with sauerkraut, pickles or home-made canned vegetables.

Bon appetit!

Source - website 'Women's Happiness' - read the whole recipe ======================================= ===== All articles by the author Scarlett in the group “My Favorite Recipes” =================================== ========================= I recommend more recipes from my website: Cooking in pots | Sweet pastries | Cooking meat | Making preparations for the winter | For the festive table ================================================ ============

In a cauldron on a fire

Boar knee in Czech style (the classic recipe has several cooking methods) is also cooked in a cauldron over a fire.

Preparation next.

What ingredients will be needed?

List of products:

• ham - its quantity is taken depending on the size of the pan;
• carrots – 3 root vegetables;
• allspice – 10 peas;
• dark beer – 1.5 – 2 l;
• black pepper – 20 pcs.;
• garlic – 2 heads;
• sauerkraut – 1 kg;
• bulbs – 5 – 6 pcs.;
• bay leaf – 3 leaves;
• spicy mustard – 1 – 2 tsp;
• honey – 70 g;
• salt - to taste;
• hot pepper – 2 pcs.;
• tomato paste – 1 tbsp. l.

Step-by-step cooking process

Cooking technology:

1. First, the meat is stuffed with garlic and hot pepper.
2. Using a knife, make holes at a distance of 5–7 cm from each other.
3. Garlic cloves and pieces of pepper are placed in them.
4. Then the shank is rubbed with salt and placed in a cauldron.
5. Onions, carrots, and the rest of the garlic are sent to it. Add peppers and bay leaves.
6. Products are filled with beer. They must be completely immersed in liquid.

7. Next, the cauldron is placed on fire. The knuckle is boiled for about 1.5 hours. The finished meat should come away from the bone.
8. Then the piece is removed from the container, and the broth is poured into another container. It is used to stew cabbage.
9. Oil is poured into the vacated pan. They put it on the fire.
10. Then lay out the cabbage and pour in the broth to half its height.
11. The vegetable is simmered for about 30 - 50 minutes.
12. Then the remaining hot pepper is cut into small cubes.
13. It is added to the cabbage when it is almost ready. Paste is also added. Simmer for another 5 minutes.
14. Then they prepare the sauce with mustard and honey.
15. Then the shanks must be transferred to the net.
16. They are smeared with this mixture. Bake on low heat for about 15 minutes. The pieces are turned over periodically.

Serving rules, decoration

Cooked cabbage and fresh vegetables are served with the meat.

Boar knee in Czech. Recipe

We chose the largest pork knuckle in the store. 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 prepare the Boar's Knee?

Ingredients:

• Pork knuckle – 1 piece
• Light beer – 1.5 liters
• Apples (better sour than sweet) – 2 pcs.
• Celery root – 150–200 grams
• Garlic – 2-3 cloves
• Ginger root small piece – 70 grams (approx.)
• Salt (preferably coarse 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 stage. Marinate the knee

1. Wash the knee, if necessary, clean it.

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

3. Mix salt, pepper and coriander. Rub this mixture on your knee.

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

5. At the bottom of the container, place thinly sliced ​​ginger root and celery.

6.Place the knee in the container. Fill with beer. It's okay if your foot isn't completely submerged in the liquid. We'll turn it over later.

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

8. Place the Veprevo knee in a cold place or in the refrigerator for a day.

After half the time has passed, 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 didn’t want to freeze it. This did not affect its taste in any way, quite the contrary. The main thing is to marinate for at least a day.

Second phase. Prepare honey sauce and bake the knee

1. After the knee has been marinated and it’s time to bake it, prepare the honey sauce. To do this, mix honey and soy sauce. Using a brush, cover the entire surface of the knee with the honey mixture. It will make the crust golden and add a spicy note to the dish.

2. After this, 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. To ensure even baking, after an hour, carefully turn it over.

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

In the Czech Republic, Veprev knee is prepared in another way. Before baking, it is boiled. But after trying both options, we liked the first one more. As we have prepared.

Well, our dish is ready! It turned out very tasty. It was just a little baked on top. It was a mistake to open the foil earlier. Next time I'll know.

Recipe for “Baked boar’s knee” in Czech style at home

After traveling to Prague, you can bring not only emotions and photographs, but also a recipe for an amazing meat dish. After all, you really want to extend the atmosphere of a hospitable city?!

Perhaps the most impressive dish in Czech cuisine is baked wild boar/pork shank (aka young boar), which is proudly called “Baked Boar’s Knee”. The external design and presentation of such a traditional dish in establishments in the Czech Republic literally makes everyone who has ordered it at least once fall in love with it. Not to mention the taste of juicy young wild boar or pork!

“Baked boar’s knee” will become your family’s favorite dish! Therefore, learn how to cook it correctly at home in Czech according to our recipe with photos!

Initially, this recipe involved 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. Therefore, the “Boar's Knee” dish in a modern interpretation will be prepared with fresh pork knuckle. Well, it is a good piece, starting from the middle of the shin and ending with the middle of the thigh.

The size of the pork knuckle 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 that has more meat rather than fat.

Stages of preparing Baked boar knee in Czech style at home

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

2) Select a pan of the required size in which to cook the shank. But before this, the meat must be generously sprinkled with a fragrant mixture consisting of black pepper (10 peas), salt (1 tbsp), marjoram (1/2 tsp), chopped parsley (1 tsp). And to add more piquancy, add fresh ginger (2 cm), grated, and, of course, bay leaf (5 pcs.). Thanks to cumin grains, the meat will acquire a spicy aroma. We also recommend adding a couple of sour green apples, celery root, carrots, onions and garlic.

After this, 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 bottles of light beer). By the way, it is better to choose a Czech manufacturer of the drink. Someone recommends letting the whole thing sit for 3-5 hours.

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

4) Prepare the baking sheet: it must be completely dry, without any drops of water. Place 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 soy sauce (this is for adding goldenness). And then season the meat with ground black pepper (½ tsp). 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.

5). The meat is baked for 1-1.5 hours at a temperature of 180° C. And if you want a juicy shank with a crispy crust, do not be lazy to pour the rendered fat over the meat at intervals of 15 minutes! If your oven has a “Grill” function, then turn it on at the end.

The knuckle turns out to have an extraordinary taste and smell! Have a delicious “Baked Boar’s Knee”! Bon appetit!

We also recommend watching one of the best video recipes for cooking pork knuckle in Czech from “Slavny Druzhe”

What is knuckle

According to the recipe, Czech knuckle is a baked knee of a pig. A dish that travelers associate with the Czech Republic. The main dish of Czech cuisine is prepared from the freshest pork knuckle - a piece of pork leg adjacent to the knee joint. This part contains connective tissue and rough muscles.

The pork knuckle is mostly cooked because it is meatier. The knuckle is baked in any way. The difference between recipes for Czech shanks is the absence or presence of a cooking phase. According to the traditional cooking method, the shank is first boiled in broth or beer with celery, carrots, onions, garlic and spices, and then fried over coals. Served with stewed or sauerkraut, pickled cucumbers, potatoes, herbs and garlic.

In the oven

Boar knee in Czech style (a classic recipe in the oven will turn out to be less caloric) prepared in the traditional way turns out tasty and satisfying.

What ingredients will be needed?

Product set:

Step-by-step cooking process

How to cook:

1. The ham should be washed and skin removed.
2. Then the meat, vegetables, and parsley root are placed in the pan. Add spices and garlic.
3. The components are poured with beer. You can add a small amount of water.
4. The broth is boiled for 2 hours over low heat.
5. Then add cumin and continue cooking for another 60 minutes.
6. Then honey and mustard must be mixed.

7. Next, a little broth is poured into a deep baking tray or mold.
8. They add salt and pepper to it. Lay out the knuckle.
9. It is baked for 1 hour at 180°.

Serving rules, decoration

The dish is sprinkled with chopped herbs. The meat is served with potatoes and stewed cabbage.

Cooking shanks in Czech style.

• Wash the knuckle in cool water;
• Peel the onions and carrots. Cut the carrots into large pieces, if large, cut the onion in half.
• Peel the garlic and cut it lengthwise. Tomato mode in large slices.
• Place the shank in a pan, add onion, carrots, garlic and tomato. Pour in 0.5 dark beer, add bay leaf, spices and parsley. Salt to taste. Cook for about 2 hours, skimming off the foam.
• To prepare the sauce, take a small saucepan, pour in 0.5 beer and add beer. Stir over low heat until completely dissolved.
• Cool the knuckle and place it on a baking sheet and pour the sauce over it. Preheat the oven to 180 degrees. and put the steering wheel on. Roast in the oven for about 30 minutes, turning occasionally and pouring sauce over it.

The shank can be served traditionally with stewed sauerkraut or baked potatoes with vegetables.

www.vmazal.ru

With kvass

The classic recipe for making boar's knee in Czech can be slightly modified if you use kvass instead of beer.

What ingredients will be needed?

Required components:

Step-by-step cooking process

Cooking technique:

1. The meat must be washed and dried with a paper towel.
2. It is placed in a container, greens and cilantro are added.
3. Then the peeled onion is cut into 4 parts, and the carrots are cut into large cubes.

4. The vegetables are burned with a burner and then sent to the shank.
5. Garlic, bay leaf, and zest are also placed here. Pour in a tablespoon of tea.
6. Next, pour kvass and add salt. Cook the pork leg until tender, about 2 - 3 hours.
7. Then the ham is taken out and placed in a cup.
8. There should be about 2 liters of broth left. It is filtered through a sieve and boiled to 0.5 liters.
9. Then you need to make a mixture of honey, vinegar, vegetable oil. Add an orange slice to it and add some salt. Everything is mixed.
10. The baking sheet is covered with parchment. They put the meat. The piece is coated with sweet and sour sauce.
11. The oven is heated to 180°. The dish is baked for approximately 30 minutes to 1.5 hours. It is periodically brushed with the prepared mixture.
12. Next, the mustard is placed in the reduced broth, which is stirred with a whisk. Butter is also added here in small portions.
13. The thickened mixture is poured into a gravy boat.

Serving rules, decoration

The baked shank is served on a platter or cutting board. She is freed from the bone. The cut pieces are dipped in sauce and eaten.

Ferdinanda

There are two restaurants with this name in Prague.
One of them is located in the city center, a stone's throw from Wenceslas Square, the second is not far from Charles Bridge, in Mala Strana. The menu and prices in both restaurants are almost the same, but many admit that it is Ferdinanda in Mala Strana that has more preserved the spirit of old Czech pubs. The boar knee here is a little unusual, smoked, but very tasty, especially with beer. And the portions are simply huge - almost 2 kg. By the way, you can eat boar’s knee from Ferdinanda not only in Prague. If you ask the waiters, they will give you a semi-finished marinated shank that you can bake at home. The cost of a portion of boar's knee (1 kg 900 g) is 435 Kč.

Karmelitská 379/18

Ferdinanda restaurant menu

Mon-Sat 11:00-23:00, Sun 11:00-17:00 ferdinanda.cz

Barnick Richta

An authentic establishment with a simple, unobtrusive interior is located near the American Embassy in Prague. The traditions of the past are revered here and every visitor is treated with great respect.

But the most important thing, thanks to which the establishment has become so incredibly popular, is national Czech dishes, which can be tasted in few other places in Prague. For example, at Christmas you will certainly be treated to a delicious goose giblet soup, and boar's knee is served on a wooden dish with cabbage salad, mustard and apple horseradish. A pleasant addition to your meal will be the local draft Malastrana beer. The cost of 1 kg of boar's knee is 375 Kč.

Be careful - on weekends the restaurant may have a special “weekend menu” with special poultry dishes. In this case, you won’t be able to try the boar’s knee.

Tržiště 23

Baráčnická Rychta restaurant menu

Every day 12:00-23:00 baracnickarychta.cz

Knuckle is the national dish of the Czech Republic.

For the second course, Czechs prepare chicken and meat dishes with the addition of side dishes. Pork comes first, chicken comes second, and beef comes third. Dishes made from duck, goose, pheasant, and turkey are also generally recognized.

Since the Czechs are meat eaters, they cook meat dishes very well. The meat is marinated in advance in the favorite Czech beer, generously sprinkled with spices and generously seasoned with sauces with different flavors - from hot with garlic and onions to sweet berries and fruits with sourness.

The main methods of preparing second courses are frying, stewing and baking, among other things, over coals. In the Czech Republic they love meat cut into large chunks or whole. For example, baked duck or, according to a special recipe, baked knuckle in Czech style and in small pieces for goulash. Dishes made from minced meat are not native to the Czech Republic, not counting sausages and utopian sausages, which are classified as beer snacks.

When preparing second courses, spices and seasonings are used in abundance - garlic, onion, horseradish, mustard, paprika, marjoram, ginger, caraway, sage, thyme, cardamom, coriander, dill, basil.

Boar knee - royal dish of Czech cuisine

The Czech Republic is a country of medieval castles, cozy streets and ancient squares, real beer and excellent national cuisine. Czech cuisine is surprisingly diverse - various soups, cold appetizers, cheeses, delicious sweet pastries and, of course, meat dishes. Meat is one of the main and traditional products on the Czech table.

A little history of the “Boar’s Knee”

The history of the "Boar's Knee" dates back to the 11th century, in the medieval tradition of roasting meat after a hunt. Hunting was one of the favorite pastimes of the aristocracy of that time; after the hunt, huge feasts were always held, the main dish of which was the catch. Traditionally, they prepared “Boar's Knee” - the left leg of a shot wild boar was cut off and baked, after soaking it in a marinade. This recipe has passed through hundreds of years, and “Boar’s Knee” has not lost its relevance and popularity in the modern world, however, now “Boar’s Knee” is often prepared from ordinary pork knuckle.

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How to prepare and what to serve with “Boar’s Knee”

You can find various recipes for preparing Boar's Knee, but the traditional method is to cook it in dark aromatic beer. For “Boar's Knee”, choose a large piece of pork shin with part of the thigh and be sure to use aromatic spices: black and allspice, garlic, ginger, nutmeg, coriander, celery and parsley.

There are also recipes for preparing “Boar's Knee” with the addition of honey and sour apples. The technology for preparing the dish is simple: the meat is washed, dried, garlic is placed in small cuts, salted and sprinkled with seasonings; the prepared meat is poured with beer and left to marinate in a cool place for 12 hours to a day; meat soaked in spices and beer is sent to the oven.

The traditional Czech Boar's Knee is a dish in itself; it is usually served with fresh bread, horseradish and mustard. However, often “Boar's Knee” is served not only with sauces, but also with side dishes. Usually it's potatoes or stewed cabbage.

How much does Boar's Knee cost in Prague?

In Prague restaurants, the price of a traditional “Boar's Knee” fluctuates around 200 Kč. The cost of the dish will depend on the weight of the portion, the level of service and the location of the establishment where you are going to dine. So 800 grams of “Boar’s Knee” in one of the famous Prague restaurants “U Cejpu” will cost about 170-180 Kč, a dish weighing more than 1 kg will cost a little more - 200-215 Kč. The restaurant "U zlate konvice", located in the very center of the historical part of Prague - a stone's throw from the Old Town Square, offers "Boar's Knee" for 500 Kč.

Small brewery restaurants will delight you with reasonable prices and delicious traditional dishes. One of these mini-restaurants called “Pivovarsky dum”, located next to Wenceslas Square, will offer you a taste of “Boar’s Knee” for 215 Kč.

Cooking "Boar's Knee" at home

• 2 pork knuckles;
• 400 ml of dark beer;
• 100 ml water;
• 10 cloves of garlic;
• 1-2 onions;
• 5 tablespoons mustard;
• a couple of tablespoons of flour;
• salt.

You will also need bay leaf, ground allspice, black peppercorns, cumin, fresh horseradish, prepared on a grater.

Prepare “Boar's Knee” as follows:

• Free the pork leg from the bones, rub salt, mustard, spices and garlic into the meat.
• Roll up and secure with rope.
• Place the meat on a baking sheet and sprinkle with caraway seeds, onions, and the remaining seasonings, add a bay leaf, pour in beer and cover with foil.
• Bake for 1-1.5 hours at 180°C. During cooking, water is added to the meat and beer is also poured over it. The bright golden color and softness of the meat indicates the readiness of the dish.

After preparing the Boar's Knee, pour the sauce into a frying pan and add a little flour. Carefully remove the string from the meat. Before serving, “Boar Knee” is poured with the resulting sauce. Served as a separate dish or with a side dish. And “Boar's Knee” is always accompanied by mustard and freshly prepared horseradish.

“Boar's Knee” has an appetizing appearance, great taste and aroma. Having tried this dish in one of the many Prague restaurants or a cozy cafe, you will surely become not only a gourmet of Czech beer, but also of Czech national cuisine.

ready2travel.ru

Category: Various recipes

Where is the best boar's knee prepared in Prague?

Those who have visited the Czech Republic at least once will understand how difficult it is to choose and recommend a place where you can eat deliciously. Prague is home to hundreds, if not thousands of pubs, bars and restaurants. And even an unremarkable pub (pivnice) in appearance can surprise you with the quality of its cuisine. However, we have found for you several places that are recommended not only by tourist guides, but also by the Czechs themselves - considerable gourmets and connoisseurs of national cuisine.

When choosing where to go for lunch, pay attention to what kind of beer they will offer you. It is divided here by density: 8°, 10°, 11° and 12°. The most common and beloved by Czechs is the light “ten”. Beer with a gravity of 12° is heavier.

Restaurace U Cejpu

The most famous and most often recommended restaurant on Czech culinary forums is U Cejpu. The restaurant's signature dish is the baked shanks. “The best in Prague and its surroundings,” U Čeipu advertises itself. Judging by the reviews on culinary forums, Czech food lovers agree with this.

Prices. A portion of knee on the bone is 1200 grams for 193 CZK . A smaller portion is 800 grams for 155 CZK . Beer Budvar 12° - dark, light and mixed (rezane). The price for 0.5 liters is 34 CZK. Address of the restaurant "U Cheipu": ul. U Strze (U Strzhe), 1/150. It is half a kilometer from the Budejovicka metro station.

U zlate konvice

The restaurant "U Zlate Konvice" is located right on the Old Town Square (Staromestske namesti), building 26, opposite the tower with the astronomical clock - Orloem. Here you will be served knee with horseradish, mustard, pickled peppers and cherry tomatoes. The price of 470 CZK cannot be called affordable. But, firstly, the knee is cooked right in the fireplace over a live fire. Secondly, this is a dish for two, and restaurants in the center of Prague, although expensive, do not skimp on portion sizes. And thirdly, “U zlate konvice” is a very stylish restaurant with a traditional Czech atmosphere and medieval interiors. The classic beer Pilsner Urquell 12° costs 95 CZK for 0.5 l or 175 CZK for a liter mug. “Velkopopovitsky Kozel” only dark, 12°, price 95 CZK.

Novomestsky pivovar

The third route we chose leads to Vodickova street, house 20. Novomestsky pivovar is located here, a restaurant familiar to many tourists from Russia. You will be offered a spicy knee, baked in dark beer with mustard and horseradish.

The price for 1 kg of knee is 225 CZK , and 18 CZK for every next 100 grams.

The Novomestsky pivovar restaurant brews its own beer - Novomestsky lezak, light and dark. Prices from 28 CZK for 0.3 l to 76 for 1 l.

A little bit of history

The geographical location of the Czech Republic determined the culinary preferences in the country. For most centuries, the culinary habits of the Czechs were influenced by their neighbors: the Germans and Austrians in the west, the Hungarians in the south and the Slavs in the east. Western neighbors supplemented Czech cooking with sausages and different varieties of cabbage, from the south came goulash, thick rich soups and the custom of seasoning dishes in abundance with spices, and porridge, dishes made from butter dough and meat by-products are considered the contribution of the East.

At first glance, Czech cooking is simple and uncomplicated. The basis of the cuisine is dishes made from meat and poultry, flour products and potatoes, ideally suited to the national Czech drink - beer. But the main thing is hidden in the details. Upon careful study, it was noticed that the achievements of Czech cooking are based on the use of meat and other products of high standard, their masterful cooking and an assortment of sauces, spices and seasonings.

Boar's knee, ribs in honey, svickova - most people who have visited the Czech Republic will feel a sweet pinch in the side when listing such names.

How to cook jellied meat from shanks.

To prepare jellied meat from the knuckle, we take one veal or pork head, four shanks, one carrot, one parsley root, ten peppercorns, five Jamaican peppercorns, five bay leaves, one onion, one head of garlic, for each kilogram of meat we take a liter of water.

Scorch the head and legs, clean them, cut them into equal pieces, add water and cook for about six to eight hours over low heat, without bringing to a boil, the water should be half as much. An hour and a half before the end, add carrots, onions, parsley, twenty minutes before the end - bay leaf and pepper, add a little salt. Let's take out the meat and separate it from the bones, cut it into small pieces, mix with chopped garlic and ground pepper, and boil the broth for about another hour, add the remaining salt, strain and pour the broth over the prepared meat in the dish. Cool for three to four hours. Cooled jellied meat is good served with mustard, horseradish or sour cream mixed with crushed garlic.

There is no need to use gelatin in the preparation of this jellied meat, because young meat and bones contain quite a lot of sticky substances.

With dumplings

Dumplings, like cabbage, perfectly complement baked meat.

Boar knee in Czech. Recipe with dumplings.

Preparation next.

What ingredients will be needed?

Required Products:

• ham – 4 pieces or 1.3 kg;
• red wine (semi-sweet) – 150 ml;
• cloves – 2 buds;
• cloves, orange jam - 1 tbsp. l.;
• sauerkraut - liter jar;
• onion – 2 heads;
• egg – 1 pc.;
• fresh pork fat (with layer) – 150 g;
• allspice – 4 grains;
• cumin – 1 tsp;
• nutmeg - on the tip of a knife;
• potatoes – 0.5 kg;
• black peppercorns, dill seeds - 0.5 tsp each;
• salt - to taste;
• flour – 1 – 2 tbsp. l.

Step-by-step cooking process

How to cook:

1. The pieces are washed well and tied crosswise with thread.
2. Place them in a saucepan and add cold water. Bring to a boil, boil for 2 minutes, drain the liquid.
3. Then the shank is washed again. It is filled with water 2 - 3 fingers above the pieces.
4. After the broth boils, cook for about 1 - 1.5 hours over low heat.
5. After half an hour, the dish must be salted and a few peas of crushed black and allspice added.
6. Then the peeled onion should be chopped into thin half rings. The bacon is chopped into small cubes.
7. The onion is sautéed in lard until golden brown.

8. Then they put cabbage in it and fry it a little. Pour in the wine and evaporate by half over high heat.
9. Next, reduce the heat, add jam, cumin, and cloves. Cabbage is stewed for 10 minutes.
10. Then the almost finished meat is placed in a bowl. Peeled potatoes are boiled in broth. Afterwards it needs to be ceilinged.
11. Then break the egg into the puree, add 2 tbsp. l. onions with cracklings, mix, cool.
12. Add dill seeds, a little nutmeg, and black pepper to the cooled mass. Everything is mixed. Add a spoonful of flour if necessary.
13. Next, part of the cabbage is transferred into the mold. The knuckle is placed on it. It is first freed from threads. You can also remove the bones.
14. The second half of the cabbage is distributed over the meat. Cover the container with a lid and place it in a preheated oven. Temperature – 180°
15. Then it is reduced to 130°. The dish is baked for approximately 1 hour.
16. The potato dough is rolled into balls the diameter of a tennis ball.
17. They are boiled for no more than 3 minutes. after they float up. The water should not boil, otherwise it will boil.

Then the buns are thrown onto a sieve, dried, and poured with melted butter.

Serving rules, decoration

The cooked ham is served on a heated platter. The shank is covered with cabbage and dumplings.

Czech cuisine in Russia

You can also try baked boar's knee in Moscow restaurants. Let's list a few:

— Beer restaurants “Czech courtyard”. Knuckle baked with barbecue sauce, price 649 rubles.

You can find the “Czech Yard” in Kakhovka: st. Kakhovka, 20/2, or in Yasenevo: Litovsky Boulevard, 22.

— Restaurant-club “U Shvejka” on the street. Barrikadnaya, house 2. “Giant pork knuckle” baked in beer with Moravian cabbage costs 100 rubles. per 100 gram serving.

- “Czeska Pivnice”, Orekhovy Boulevard, 15, building 7.

“Baked boar’s knee” with stewed cabbage, tomatoes, mustard and horseradish will cost 1,205 rubles.

Did you know that before starting a meal in any Czech restaurant, it is advisable to consume 50 grams of Karlovy Vary Becherovka for a good mood and improved digestion? Read the article about the beneficial properties of this miraculous drink.

Guests are treated to Czech dishes not only in the capital. In Ulyanovsk you can try boar's knee prepared by a Czech chef. D. Przybyl is responsible for the kitchen of the Veprevo Koleno beer restaurant. The price of the dish of the same name is 1200 rubles.

Baked knee recipes

You can enjoy Czech-baked pork knee at home. You can cook the shank whole or by separating it from the bone.

Recipe No. 1. Boar's knee in dark beer (recipe by Zdenek Poglreich)

• 4 shanks;
• 1 head of garlic;
• 2 large carrots;
• 2 onions;
• 1 parsley root;
• 1/2 small celery root;
• 3 tomatoes;
• thyme, rosemary, salt, pepper;
• dark beer.

Remove the finished knee, drain the meat juice and fried meat from the baking sheet, mix them with a small amount of butter. Pour the mixture over the shanks. Served with fresh bread.

With beer

Beer gives meat a special taste.

What ingredients will be needed?

You should prepare:

• carrots - 1 root vegetable;
• garlic – 3 – 4 cloves;
• knuckle – 1.5 – 2 kg;
• honey – 35 g;
• onion – 1 head;
• black, allspice – 5 – 6 peas;
• dark beer – 1 l;
• bay leaf – 2 pcs.;
• parsley - 1 root;
• cloves – 3 pcs.;
• mustard – 1 tbsp. l.;
• salt - a pinch;
• cumin – 1 tsp.

Step-by-step cooking process

Cooking method:

1. Wash the pork leg and scrape it well with a knife.
2. Then it is placed in a container. Pre-peeled vegetables are also placed here. Add garlic, parsley, spices (except caraway). Add salt.
3. The ingredients are poured with beer. The foamy drink should cover all components completely.
4. Cook for 1 hour over low heat. Then add cumin and cook for another 60 minutes.

5. Then the meat is taken out.
6. It is transferred to a baking dish. Add a little broth, pepper and salt.
7. Honey and mustard are mixed. This sauce is used to coat the meat.
8. It is prepared for 1 hour at 180°.

Serving rules, decoration

This shank is eaten with boiled or baked potatoes and pickled cucumbers. Grated horseradish and mustard paste are also served.