Pecene Hovezi Koleno
Pecene hovezi koleno (PEH-cheh-neh HO-vyeh-zee KOH-leh-noh)
Roasted Beef Knuckle
A massive beef knuckle roasted until the meat is falling-off-the-bone tender, with crispy exterior and rich marrow flavor.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: mustard, horseradish, pickled peppers
Accompaniments: dark bread, pickles, beer
Instructions
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1
Score the meat, rub with salt, pepper, caraway, and mustard. Insert garlic into cuts.
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2
Place in a roasting pan with onions and bay leaves.
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3
Pour beer around (not over) the meat.
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4
Roast at 150C for 3-3.5 hours, basting regularly with pan juices.
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5
Increase heat to 200C for last 20 min for crispy exterior.
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6
Serve whole on a board with mustard, horseradish, and pickles.
Did You Know?
A proper Czech koleno is so large it is typically shared between two diners, though ambitious solo attempts are common in pubs.
Chef's Notes
Equipment Tips
- roasting pan
- meat thermometer
- sharp carving knife
Garnishing
mustard, horseradish, pickled peppers
Accompaniments
dark bread, pickles, beer
The Story Behind Pecene Hovezi Koleno
Roasted knuckle is a centerpiece of Czech hospoda cuisine. This beef version delivers the same dramatic presentation and communal eating experience, roasted low and slow until the collagen-rich meat becomes impossibly tender.
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