Knuckle on sauerkraut with thyme beans
easy
135 mins
135 mins
Ingredients
- 2 Knuckles (750 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Onions
- 1 can(s) (850ml) Sauerkraut
- 2 Bay leaves
- 5 Juniper berries
- 1 can(s) (425 ml) broad beans
- 1 pot of thyme or 1 teaspoon dried)
- 2 TABLESPOONS Oil
Directions
- 1
Wash knuckles, pat dry. Rub with salt and pepper. Peel and chop onions. Put half of the onions, sauerkraut and knuckles in a roasting pan. Add bay leaves and juniper berries.
- 2
Add about 1/4 litre of water. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours. Shortly before the end of the cooking time, rinse and drain the beans. Wash the thyme and chop finely, except for one bunch for garnishing. Heat the oil in a pan. Sauté the remaining onions. Add beans and thyme. Heat while stirring. Season with salt and pepper. Arrange sauerkraut and knuckles on a plate.
- 3
Add beans and thyme. Heat while stirring. Season with salt and pepper. Arrange sauerkraut and knuckles on a plate. Add the beans. Serve garnished with thyme bouquets. Serve with beer
- 4
Plate: Irmi Allnoch
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