Beef knuckle with Junipers

This comes from famous Soviet beef ham that was extremely difficult to find and mainly have been served on huge parties and celebrations as a delicatessen. It’s great to be served as cold cut for meat and cheese platters, salads, and of course sandwiches. Hope you enjoy it!

Author

Anastasia Blinova

Prep Time: 00:20

Recipe Time: 05:00

Temperature : 140F / 60C

Ingredients

• 1,5 kg beef knuckle
• 5 garlic cloves
• 2 tbsp of olive oil
• 1,5 tbsp black pepper
• 2 tbsp juniper berries
• 2 tbsp mustard (hot/mild of your choice)
• 1 tbsp green pepper
• 1,5 tbsp salt
• To sear - fresh rosemary, thyme, olive oil and butter

Directions

1. Mix all mentioned spices in chopper, bring to smooth sauce. Some junipers may stay not be crashed, don’t worry about it. They still will do it work ;)
2. Heat up skillet with olive oil, butter and fresh rosemary and thyme. When butter is melted and dissolved in olive oil, place the knuckle in the oil and sear slightly till a bit golden. Don’t over sear. You just need to “lock all juice” inside, what we call it in Russian.
3. Rest for few minutes and then rub well with spices mix. Vacuum seal and place in ready preheated pot to 60C for 5 hours.
4. When done, immediately place in ice bath for 20-30 minutes to cool.
5. The au jus from the bag can be used after as a dip or as you desire on sandwich toast or even salad dressing.
6. Slice up the knuckle and be careful, don’t bite your fingers off !!! ;) Enjoy!