Kalbshaxe Rezept – Zart konfiert mit Dunkelbiersoße & Knödel

dark beer

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer maintains flavor without alcohol.

veal knuckle

🥗Healthier: pork knuckle

💰Cheaper: chicken thighs

Pork knuckle is more affordable while providing similar texture.

Start by paring the veal knuckle, removing tendons and fat as much as possible.

Toast fenugreek seeds, mustard seeds, and black pepper to enhance flavor, then grind them finely.

Rub the veal knuckle with the ground spices.

Place the veal knuckle in a Römertopf (clay pot) with the bone side up.

Add the remaining spices and pour oil over the knuckle, ensuring it's well covered.

Do not preheat the oven; place the pot in the oven at 80°C (176°F) for at least 12 hours.

For the sauce, chop all ingredients finely.

Sear the trimmings from the veal knuckle in a pan until browned, about 5-10 minutes.

Add chopped vegetables to the pan and sauté until they start to brown, about 35 minutes to 1 hour.

During the last third of cooking the vegetables, add cumin, mustard seeds, and bay leaves.

Deglaze the pan with red wine, adding it gradually and allowing it to reduce each time.

Once the wine has reduced, add water, old bread, and pretzels for flavor and binding.

Add the spices and herbs, and let simmer for an extended period for better flavor.

Strain the sauce through a coarse sieve, then reduce it before straining it again through a fine sieve.

For the dumplings, sauté chopped onion in butter until it takes on some color, then deglaze with milk.

Pour the milk mixture over the dumpling bread and let it sit to absorb.

Add eggs for binding; if needed, add a spoonful of flour for extra binding.

Wrap the dumpling mixture in plastic wrap and aluminum foil, making holes for steaming.

Optionally, form two smaller dumplings instead of one large one for easier cooking.

Pan-fry the dumplings in butter for extra flavor.

Sauté mushrooms in butter and deglaze with lemon juice.

Steam broccoli as a side dish.

Check the veal knuckle after 12 hours; it should be pink, juicy, and nearly falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens