Veal and piglet with horseradish
Veal and pig knuckle with horseradish - A traditional dish with a perfect taste
When it comes to dishes that combine the flavor of meat with the freshness of vegetables, veal and pig knuckle with horseradish is a remarkable choice. This classic recipe will not only delight you with its taste but also transport you to warm and family-filled memories. It is a perfect dish for cool days when we crave something comforting and nourishing.
Total preparation time: 3 hours
Cooking time: 2-3 hours
Number of servings: 6
Ingredients:
- 2 pieces of veal knuckle (approximately 400-500g each)
- 2 pieces of pig knuckle (approximately 400-500g each)
- 5 medium potatoes
- 2-3 carrots
- ½ parsley root
- ½ parsnip
- 2 white onions
- 1 red onion
- 1 horseradish root
- 1 medium celery
- 1 head of garlic
- fresh green parsley
- peppercorns
- dried basil
- dried thyme
- dried rosemary
- 1 bay leaf
- 1 teaspoon mustard seeds
Preparation steps:
1. Washing the meat: Start by washing the four pieces of knuckle under a stream of cold water. Make sure to remove any impurities.
2. Boiling the meat: Place the meat in a large pot and add enough water to completely cover it. Set the pot over medium heat and let it boil. You will notice foam forming on the surface; this should be removed with a skimmer every time it appears.
3. Straining the broth: After the foaming has stopped, remove the pieces of meat and drain the broth. Strain the broth to eliminate any deposits or impurities, then return the meat to the pot with the clean broth.
4. Adding the vegetables: Cut two of the carrots into rounds and add them to the pot. Leave the rest of the vegetables (celery, parsley, parsnip, onions, and grated horseradish) mostly whole to preserve their flavor. Also, add halved garlic cloves.
5. Seasoning: Sprinkle the spices: peppercorns, basil, thyme, rosemary, bay leaf, and mustard seeds. These will give the dish a special aroma.
6. Slow cooking: Cover the pot with a lid and let it simmer over low heat for 2-3 hours. It is important to cook slowly so that the flavors combine and the meat becomes tender.
7. Adding the potatoes: After the first part of the cooking time has passed, remove the whole vegetables from the pot. Cut the potatoes into quarters and add them to the pot. Continue to simmer until the potatoes are soft, about 20-30 minutes.
8. Finishing the dish: When the potatoes are ready, add a bunch of fresh green parsley (uncut) to the pot. This will add a fresh and aromatic touch to the dish. Turn off the heat and let the pot sit covered for 30 minutes to allow the flavors to meld.
9. Serving: Finally, remove the bunch of parsley and serve the knuckle in deep plates, drizzled with horseradish sauce and sprinkled with chopped parsley. This dish pairs wonderfully with a summer salad or pickles, providing a pleasant contrast of flavors.
Useful tips:
- Calories and nutritional benefits: This recipe is rich in protein and vitamins, with an estimated caloric content of about 350-400 kcal per serving, depending on the amount of meat and vegetables used. Horseradish adds not only a spicy flavor but also digestive benefits.
- Recipe variations: You can experiment with different types of meat, such as lamb or chicken, to achieve different flavors. You can also add seasonal vegetables, such as peas or green beans.
- Frequently asked questions:
- Can I use frozen meat? Yes, but make sure to thaw it completely before cooking.
- What other spices can I add? You can use spices like oregano or chili pepper, depending on your preferences.
- What is the secret to achieving tender meat? Slow cooking is key! Make sure to use low heat and be patient.
Veal and pig knuckle with horseradish is a recipe that brings joy to the table and can become a staple in your menu. Whether you serve it on Sundays with family or at a meal with friends, it is definitely an excellent choice. Enjoy your meal!
Ingredients: 2 pieces of veal shank, 2 pieces of pork shank, 5 potatoes, 2-3 carrots, half a parsley root, half a parsnip root, 2 white onions, 1 red onion, 1 horseradish root, 1 medium celery, 1 head of garlic, fresh parsley, peppercorns, a little basil, a little thyme, a little rosemary, 1 bay leaf, 1 teaspoon mustard seeds.
