One of the most famous beer worldwide, Czech beer is protected geographical indication under the EU scheme, indication that can be granted only to beers produced in a brewery located in the Czech Republic and made of strictly defined Czech ingredients, using yeast cells of so-called bottom-fermentation and technologies typical of Czech beer production. After all, it is the bottom-fermentation that is characteristic of Czech beer, making it brighter in colour, fuller in taste and giving it its typical bitter aftertaste.
Beer production is said to have started in Mesopotamia, though beer used to be brewed also in Sumer, Babylonia or ancient Egypt. But beer brewing has had a long tradition also on our territory, dating back to Gallic tribe of the Boii and the Slaves in times of mythological Grandfather Čech. Thanks to the Malt Guilds supervising beer quality as well as controlling who was brewing the beer, Czech beer was of a very good quality already in the Middle Ages. Moreover, it was in the Czech countries, in the town of Brno, that the first Brewery school in Europe was founded, on the initiative of F.O. Poupě, local Czech brewmaster.
Nevertheless, the vital year for beer, as we know it today, came in 1842. In a newly founded Citizens’ Brewery (Měšťanský pivovar), nowadays called Prazdroj, in Pilsen, a brewmaster Josef Groll managed to produce a really unique beer by means of bottom fermentation. Just half a year later, first Pilsner beer house with this beer was established in Prague. Tradition of this restaurant, called U Pinkasů, has lived until today, as has the tradition of great beer. The only thing that nearly disappeared is the tradition of seasonal hop harvesting...
The origins of roasted pork knee recipe give rise to disputes between the Czech and the Bavarians. “Schweinhaxe”, as the latter call it, is served with dumplings and cabbage or with sauerkraut and potatoes. However, in Bavaria they do not wash it down with the best beer on the world! No matter you make the pork knee at home or order it in a cozy restaurant, beer is the best match to it.
Procedure
First of all, cut the skin on the knee diagonally into grid, using sharp knife. Fill the grid with crushed garlic, mustard, salt, pepper, caraway and paprika. Put the meat into casserole and let sit in the fridge for at least 2 hours (but preferably overnight). It is also possible to debone the knee before preparation and when seasoned with spices, tie it firmly with a string.
After the time for sitting aside, add allspice and bay leaves, sprinkle with finely cut onion, add twig of rosemary or juniper and baste with beer. Cover with aluminium and roast at 180‑200°C for about 1,5 hours. From time to time, baste with water and the gravy.
Remove the aluminium cover and roast for another 30 minutes uncovered, to make for crispy meat. Take the pork knee out of the casserole, drain the gravy and remove the spices out of it. If necessary, dilute the gravy, thicken with roux or bread and mix with a blender.
Serve with bread, horseradish, pickles, or you might also eat it with potato dumpling and spinach. And definitely wash it down with a glass of beer!
Extra tip: While roasting the meat, you might also roast garlic, cut in halves. Roasting makes it soft so that it can be spread on bread.