INGREDIENTS

For shank
Knuckle (poster, if possible) – not large 2 pcs
Garlic – 3-5 cloves
For brine:
Pepper (black, allspice) – 10-15 peas
Ginger (powder) – 1 tsp
Coriander seeds – 1 tsp
Nutmeg – 1/2 tsp
Bay leaf – 5 pcs.
Dry marjoram – 1-2 tsp
Cumin seeds – to taste (I have ½ tsp)
Sour apples like Antonovka – 2-3 pcs.
Beer (light) – about 3-4l
Salt – 1 tbsp.
For massage after pickling:
Vegetable oil – 1-2 tbsp.
Garlic – 3 cloves
Salt – to taste
Pepper (mixture of black and allspice)
For glazing:
Honey – about 100g;
Soy sauce – 40 ml;
***
For Bohemian cabbage:
White cabbage – 400g
Sugar – 40g
Salt – 10g
Flour – 20g
Brisket in / to
Onion – 60g
Cumin – to taste
Vinegar – 1 tsp
***
For bramboraks:
Potato – 700g
Wheat flour – 3-4 tbsp.
Milk – ½ cup
Eggs – 1 pc.
Garlic – 1 clove (do not add)
Vegetable oil
Marjoram – 1 tsp
Salt to taste

HOW TO COOK

Clean the shank, rinse under running water, then dry with a towel. Cut garlic cloves into thin long sticks. Using a narrow knife, stuff the shank with garlic.

Cut the apples into segments, remove the core.

Grind peppercorns, grind coriander seeds, bay leaf and cumin in a mortar, mix with other spices (marjoram, nutmeg and ginger), do not forget the salt.

In the container in which we will pickle the shank, put a layer of apples, half of the mixture of spices, the shank itself, cover with the remaining spices and pour beer. Cover the container with a lid and put it in a cold place for at least 24 hours, it is better if the shank marinates for 35-40 hours. I marinated for 32 hours.

After the marinating time, rinse the shank, dry with paper towels and put in a baking dish. Bake in preheated to 60!!! (sixty) degrees oven for 2 hours.

Make a massage mixture: grind chopped garlic in a mortar with salt and vegetable oil.

Pull out the shanks, rub with the resulting mixture, increase the heat to 170 degrees and bake for another 2 hours, pouring melted fat every 15 minutes so that a crispy crust forms on the shank.

After the above time has elapsed, grease the shank with glaze – a mixture of honey and soy sauce. Increase the heat to 200 degrees and bake for another half an hour.

While the rolls are baking, prepare garnish. Bohemian cabbage and bramboraki will serve as a side dish.

For the cabbage side dish, discard the washed, cut into narrow strips cabbage on a sieve and dry it.

Finely chop the onion and brisket. Stew the onion with pieces of brisket.

Add cabbage and some water. Instead of water, it is better to add a little meat broth, salt, add cumin and simmer. When the cabbage becomes soft, sprinkle with a little flour, add sugar and drizzle with boiled vinegar. At the end of the stew, mix everything well, let the cabbage boil again over low heat and remove from the stove.

For bramborak potatoes, peel and grate on a coarse grater. Crush the garlic in a garlic press (I did not add garlic). Warm milk, add to potatoes. Stir, add salt, pepper, marjoram, garlic and egg. Mix everything. Add flour and mix again.

Heat vegetable oil in a frying pan. Take the dough with a tablespoon and spread it on the pan. Fry the bramboraki on both sides.

Put ruddy shank on a large dish, garnish with cabbage and bramboraks and … feast.

Bon appetit!!!!!