Preparation of the shank, as well as the preparation of any meat on the bone, takes quite a long time. At the same time, a successful result determines not only a correctly selected recipe, but also a correct temperature. That's why the ideal option will be a multivark, in which time and temperature can be set automatically, thereby completely entrusting the cooking process to the device and freeing up personal time.
The recipe for pork shank in a multivark
Pork in a multivarquet can not only be baked, but also stewed in a classic German recipe, in which meat is adjacent to a side dish of sauerkraut and potatoes. At the output we get not only a fragrant and fried piece of meat, but also a rich vegetable accompaniment to it.
Ingredients:
- bacon - 145 g;
- a stalk of celery - 1 piece;
- carrots - 175 g;
- cabbage - 135 g;
- juniper berries - 15 pieces;
- Riesling - 210 ml;
- shank - 850 g;
- potatoes (small tubers) - 390 g;
- handful of green parsley.
Preparation
Set the device to warm up in the "Baking" mode. In a hot bowl, fry the spinach until it blushes, it should acquire a distinct brownish shade from all sides. After, pour into the bowl a Riesling and a glass of water, cover the multivark and leave, now on the "Quenching" for an hour. Cut the carrots, celery and bacon, and wash the small potato tubers. Put the prepared ingredients in the bowl to the shank with the juniper berries. After mixing, leave everything to languish together for another hour, if necessary, adding water if the contents of the bowl begin to burn to the bottom. Finished dish sprinkle with parsley and serve to the table immediately, hot.
Baking knuckle in multivark
Despite the fact that we are talking about the baking of the shank, it will be necessary to add a small amount of liquid (more specifically, beer) to the meat so that it does not dry out and does not burn to the bottom.
Ingredients:
- pork knuckle - 1.6 kg;
- light beer - 480 ml;
- garlic teeth - 3 pieces;
- onion - 170 g;
- Ground fenugreek - 1 1/2 tsp.
Preparation
Prepare the wheel (peeling it, singing the rest of the bristles, rinsing, drying), make small longitudinal incisions on the skin surface if the layer of fat under this skin is rather thick. Mix the ground fenugreek with a good pinch of salt and pepper, rub garlic until pasty and mix with spices. The resulting mixture is spread over the rudder, filling everything, including incisions.
Divide the onions into large pieces of arbitrary shape and put them in a bowl, over pour the beer and put the flavored roll. Having switched on the "Quenching" mode, leave the board for one and a half hours. When the preparation of the shank in the multivark comes to an end, the onion can be discarded, and the meat should be checked for availability - if its fibers are easily separated from one another, the shank is ready.
How to cook the most delicious pork steak in a multivark?
There are no secrets of the most delicious shank, it's enough to put together the tested ingredients and leave them to languish for several hours at a low temperature.
Ingredients:
- pork knuckle - 1.6 kg;
- tomato sauce - 340 ml;
- potatoes - 390 g;
- sweet pepper - 135 g;
- carrots - 210 g;
- water - 265 ml;
- onion - 140 g;
- laurel leaves - 3 pieces;
- Dried garlic - 1 tsp.
Preparation
Start by preparing the vegetables. Divide the potatoes into cubes of equal size. Cut the carrots and onions in the same way. Place the vegetables in a bowl, add water with tomato sauce and laurel leaves. Put in the garlic and generously give salt and sugar. In the resulting vegetable mixture, place the stick and turn on the "Quenching" mode for 2 hours.