The transformation we have magic, that means the knuckle has to be magical))) Tasty and hearty dish, perfect for a "winter" dinner.
|Cooking time 60 minutes||Number of servings -|
Take the beans "Blanche white fine" from "Mistral". She has a delicate, creamy taste and goes well with steamed vegetables. Fill with water overnight (such a long soaking is required, just I was comfortable soak overnight).
Shank fill for a couple of hours in cold water. Then clean, wash and put on to cook for 1.5 hours. Add any "spice" - onions, roots, spices.
Finely grate the garlic, add the mustard, parsley and half (of the total) chili pepper, finely chopped.
The finished shank is slightly cooled, remove from bones. Layer slightly along the cut, make incisions, taking care not to damage the skin. Thoroughly coat with mustard mixture every "corner")))
Roll into a loaf and put them in the cold, at least for 3-4 hours (I was cleaning at night).
Sauerkraut is sent to the pan and simmer for 30 minutes.
Add the onion and fresh cabbage. Simmer for another 20 minutes.
Add the remaining chili pepper, finely chopped, tomato and bell pepper. Warmed up for 5 minutes.
Add kidney beans...
In the center put our knuckle, and sprinkle with herbs and leave to simmer under a lid for 10 minutes.