Step 1

Put the whole elbow in the pot, 1 onion (can be cut in half), pour in all the German beer without the elbow, bring to a boil over high heat, reduce the heat and simmer for 2 hours

Step 2

Let the stewed elbow cool, and pierce the elbow skin with a fork (so that it can be foamed later)

Step 3

Spread an appropriate amount of salt, pepper, and rosemary on the surface. Preheat oven to 450F (220C) and bake for 30 – 40 minutes

Step 4

Finished product drawing