How to Cook Knuckle Roast

Roasted knuckle of pork with boiled cabbage, bread, horseradish

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A knuckle roast, also called a round tip roast, comes from a rear, weight-bearing section of a cow. Although its point of origin has no effect on the nutritional value of the meat, a knuckle roast does contain some connective tissue, making it only moderately tender. Stewing or braising a knuckle roast so it turns out tender and tasty generally requires a longer cooking time, lower temperatures and moist heat.

Cut away excess fat from the outside edges of the meat with a sharp knife. This not only reduces unhealthy fat in your meal it also prevents cooking liquid from becoming greasy as fat renders, or melts, during cooking.

Pat the surface of the roast dry with paper towels.

Heat 1 to 2 tsp. olive oil in the skillet on your stove, add the meat, and brown all sides of it.

Place the roast in a stew pot for stewing or a roasting pan for braising.

Add about 1/2 to 1 cup of liquid to cover the meat only partially when braising. When stewing, add enough liquid to cover the meat completely.

Cover the roasting pan or stew pot to allow the moist heat to penetrate into the meat rather than evaporate into the air.

Braise a knuckle roast in your oven at a temperature of about 300 degrees Fahrenheit about 1 hour per pound of meat. Stew a knuckle roast on your stove by simmering the meat just below boiling point for 1 hour per pound of meat.