Shank in brine (Cuckoo 1054)

Shank in brine (Cuckoo 1054)

Category: Meat dishes

Ingredients
Shank in brine

Cooking method

• Only the brine was reduced to 1 glass and added 0.5 glasses of beer. No more liquid is needed, the shank will give a lot of juice.
• Multi Cook mode, as this recipe requires a pressure cooker function, cooking time 1 hour 30 minutes. The cooking temperature did not change (by default, the program is set to 110 degrees).

[Scarecrow !!!]

Scarecrow !!!Rulka-otpad, but I can say with confidence that 45 minutes is enough !!! We cook it often, while it always turns out from ice cream.

I have been cooking in a pressure cooker for many years (Kuko differs only in that it is electric) and I have some preferences, as well as gained experience. So, in my opinion and taste, the meat will cook well in 45 minutes. That is, it will be completely soft and tasty, this is a fact. But so that there is a shank, that is, melting in the mouth and disintegrating, well-heated into a couple of marinade (there is not so much liquid for the shank, the maximum shank is immersed in it by a third, usually even less, so cooking meat from above goes to couple) - more time is needed.

In an ordinary pressure cooker, during this time, I also open it and turn it over so that it lies on the other side in the marinade, and the skin is very gelatinous, so with a long cooking on one side it can stick strongly to the bottom.

[Chuchelka]

Well, I'm kind of unlucky: I've been cooking the knuckle for a long time, but I'm reporting only now. But better late than never.
Knuckle recipe took HERE, I came to this page by accident .... And here not a single review. I decided to fix the situation, especially since the dish is worth it.
So, I have been making a knuckle according to this recipe for two years already. Delicious. Before that I didn’t make a knuckle at all, I didn’t like it, but then I discovered it for myself. For which many thanks to Natasha - Chuchelka... Girls, you can tell a lot, but it's better to cook and try. This is something. Having cooked once, you will no longer be able to stop, and will periodically cook him / her. And no diets will interfere with this, there will be a day of rest from diets.
Natasha, thanks for the recipe.

And I put it in a slow one, put it on high at 11 o'clock, at 17 o'clock we ate a shank melting in my mouth. Made with pickle from pickled cucumbers and with beer baltika No. 9 - until 11 am we do not sell beer I don’t know what freaks to say and poured the one that the friend had brought.
Thanks for the recipe.

Virgo, well, explain in more detail
We take a pickle - which one is better from pickled cucumbers or pickled with vinegar? then beer there and in this wonderful mixture we will slowly brew or fry the knuckle. In fact, I never eat it, and I have never cooked it either, but now I read it and was completely intrigued by it. And as a friend, I will like it so much that then I will cook all the time

Knuckle recipe took HERE,

Now I understand everything, sorry

This I cooked slowly. Virgos are made in a pressure cooker.

While there was no MDV, I cooked in a stove-top (Sovdepovskaya) pressure cooker - I didn't have a modern SCV. Then I bought DVA and began to cook in it. But I take pickle from a tomato and I don't always add beer. Leaves a knuckle - OTPAD.
Scarecrow,

Natasha, every time I make a knuckle according to this recipe and I don't get tired of thanking you. The best shank recipe and taste. ... Thank you for such a great way of cooking.

I rarely eat pork, I haven't eaten a knuckle for a very long time, but it's impossible to forget the taste)).

By the way, if you have a pickle from tomatoes, but for now there is nowhere to attach it, the best way out is to freeze it.Pour into containers and even plastic bags and into the freezer. And it often turns out that the pickle and meat cannot converge in any way at one point in space and time. That is, there is no brine, then the required meat. So - freeze. Only in packages will it be necessary to thaw it later, because the film of the package is "clamped" by the frozen brine. And it falls out of containers as a briquette. I definitely ice it. From cucumbers - along with shabby cucumbers (if there are a couple left) - this is a semi-finished product for pickle. From tomatoes - always in containers of different sizes to add somewhere (in meat when stewing, in cabbage soup). If there is still a couple of tomatoes left, remove the skin, beat in mashed potatoes with brine and freeze. In short - such a valuable and perfumed product should not be wasted !!

[Scarecrow]

Scarecrow, and I still have a pickle from cabbage (quick way-pouring with hot marinade), can I use it for this recipe?

Hot cabbage marinade, in my opinion, is quite similar to tomato marinade (similar? You tried it, unlike me))). I think you can.

Thank you for the tip, for many years I have been cooking the knuckle, but I marinated it like a barbecue, sometimes with beer or with white wine, and I couldn’t even imagine it with dew, here’s a dark one :-) :-) :-) I also stuffed in a chaotic manner cloves of garlic and carrot sticks, if you wish, you can also use greens, in a ready-made form when slicing it looks beautiful, to the author

Thank you for the tip, for many years I have been cooking the knuckle, but I marinated it like a barbecue, sometimes with beer or with white wine, and I couldn’t even imagine it with dew, here’s a dark one :-) :-) :-) I also stuffed in a chaotic manner cloves of garlic and carrot sticks, if you wish, you can use greens too, in a ready-made form when cutting it looks beautiful, to the author

I don't have any cutting in finished form: it just falls apart chaotically))).

I also carry my thanks.
The pickle was cucumber from lightly salted cucumbers, light beer came across, poured fenugreek to a heap, and put the shank on a pillow of dill stalks.
After an hour and a half, it was ready but not crumbly / gas pressure cooker /, added another 40 minutes - it does not fall apart, but already exactly what I wanted.
And I have to add salt - I didn't put in the salt, I hoped for the brine.

Damn, I just have a cartoon. What setting would you cook? The knuckle was so appetizing in the store and the pickle "stuck" ...

[alena40]

alena40,

On any with a long extinguishing / languishing. 4 hours, then try.

[Scarecrow]

Scarecrow,
Natasha, how would you cook this rule of yours at Shteba?

[Scarecrow]

Scarecrow,
Natasha, how would you cook this rule of yours at Shteba?

Flax, what's the difference in which pressure cooker? The main thing is to have a pressure cooker! And if not a pressure cooker, then more time is needed.

[Scarecrow]

Scarecrow,
Well, Natasha, in Kukushka you have both time and pressure and, most importantly, the temperature is set. In short, I think that cooking in Shteba on Meat 0.7 1.5 hours. It remains to get the pickle and shank

Here I put it until we wait for 4 hours ...

Ladies, I, a city dweller, have no pickle from homemade pickled tomatoes. And cucumbers. But they were treated to tomatoes pickled in a jar (ambassador without vinegar), and the same cucumbers. Will this pickle go?
And how can you replace it without losing taste if there are no such pickles at all?
THANK YOU!

[Lena]

Lena, it will go and how it will go, do not even hesitate - it will turn out to be such yummy, you cannot tear it off by the ears

Irina, thank you!
When those bees have already arrived (s), the weekend to buy a knuckle!)))