Schweinshaxe (Pork Knuckles)

Submitted by Molly53

"A hearty German dish posted in response to a recipe request."

 

• Ready In: 3hrs 40mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 small leek
• 1 stalk celery
• 1 carrot
• 1 onion
• 2 meaty pork knuckles
• salt
• black peppercorns
• 2 tablespoons cooking fat or 2 tablespoons vegetable shortening
• 1⁄8 teaspoon cumin (or to taste)
• beer or water

directions

1. Wash and dice the leek, celery, carrot and onion.
2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
3. Remove from water; drain well reserving vegetables and cooking liquid.
4. Preheat oven to 425F.
5. Melt fat or shortening in an dutch oven.
6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
7. Bake 30 minutes, moistening meat frequently with more cooking liquid.
8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
9. Add cumin to taste.
10. Serve with potato or white bread dumplings or sauerkraut salad.
11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

Reviews

[vbak5228]

Yes, this brought back memories of Bavaria, but it just wasn't the same as the Mahrs Brau pub. The BEST! I will try this again when the grill is free of snow to get that crispy crust on the fat.

 

[Cynthias]

Brought back memories of Germany

 

[Adam and Nicci]

This dish was a very easy, and not a hassel to put out at all. I lived in Germany for many years and this meal came very close to the pork knuckles I had there. How ever whe it came to roasting the knuckles I ended up bumping the heat up to 475, and adding an additional 20 mins ( my oven is an old girl) other thatn that it was very nice, and I would make it again :) Thanks