Receita de Ham Knuckle With Braised Green Cabbage (jambonneau Braisé Aux Choux)

Ham Knuckle With Braised Green Cabbage (jambonneau Braisé Aux Choux)

Receita de: Carne

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Receita de Ham Knuckle With Braised Green Cabbage (jambonneau Braisé Aux Choux)
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Heat the oil in a cast-iron pan over medium heat. Cook onion, speck, celery and carrot for 3 minutes or until tender. Add the cabbage, juniper berries and riesling, and season with salt and pepper. Stir to combine.
Nestle the ham knuckle into the cabbage mixture. Cover and cook, stirring vegetables occasionally, for 1 hour 20 minutes-1 hour 30 minutes, adding water if needed, until ham is tender and warmed.
Meanwhile, steam potatoes for 30-40 minutes or until cooked.
Place cabbage mixture on a serving plate and top with the ham knuckle. Garnish with potatoes and parsley. Serve.

INGREDIENTES
1 tbsp vegetable oil
½ onion, diced
150 g speck or smoked bacon, cut into 8 pieces
1 stalk celery, diced
1 carrot, sliced
½ green cabbage, finely sliced
15 juniper berries
200 ml riesling
salt and freshly ground black pepper
1 cooked ham knuckle (about 750 g), from the hind leg
8 small potatoes, skin on
¼ cup chopped parsley

Adicionado por: Natália Martins

Consultada: 1067 X

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