Baked Ruffle

1 . Stage

Wash the knuckle (one knuckle usually weighs 1 to 1.5 kg), put it in a large saucepan, pour water, bring to a boil, skim the foam. Cover with lid. Cook on low heat for 80 minutes.

2 . Stage

Open, add a couple of whole carrots, onions, a head of garlic, a bunch of dill and parsley. Cook for another 40 minutes on low heat under a lid.

3 . Stage

After 40 minutes add salt, black pepper, bay leaf. (Do not salt earlier!) Keep on the fire for another 15-20 minutes.

4 . Stage

We preheat the oven (to 200 degrees) and begin to prepare the marinade. In a bowl combine the soy sauce, mustard powder, honey and garlic squeezed through a press.

5 . Stage

Layer the form with foil, so that you can wrap the whole knuckle with the foil. Take the knuckle out of the broth, put it into the form and pour the marinade over it while it is still hot. Let it soak for 15-20 minutes. Wrap the knuckle in foil and poke a few holes in the foil. Bake in the oven at 200 degrees for 1 hour. For a crispy crust, put the knuckle under the grill for 5 minutes.