Brai'd gammon knuckle in beer
Average
2 hours 20 minutes
Ingredients
4 p.
- 4 slices of ham hock
- 2 onions
- 33 cl Belgian dark ale
- 3 tbsp syrup, Liège
- 1 tbsp mustard
- 2 bay leaves
- 30 g butter
Recipe
2 hours 20 minutes
Preparation:
20 mins
|
Cooking:
2 hrs
|
Marinating:
1
Brown the slices of gammon in the hot butter for two minutes on each side. Set them aside. Then, gently fry the sliced onions until they are very soft.
2
Pour in the brown ale and the Sirop de Liège. Add the mustard and the bay leaf, then mix to scrape up all the caramelised juices from the bottom of the casserole dish.
3
Put the knuckle of ham back in the casserole, cover and let it braise on a low heat for 1 hour 45 minutes. Turn the slices halfway through cooking so that they confit evenly.
4
Remove the lid at the end of cooking to allow the sauce to reduce and coat the back of a spoon. Serve the knuckle of ham piping hot with mashed potatoes.
The classicThe essentialsDrizzleSupperMeat and poultry
