Schweinshaxe

Name: Schweinshaxe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 people
Ingredients: 2 onions; 2 cloves garlic; 2 tablespoons cumin seeds; 1 tablespoon black peppercorns; 2 pork knuckles; 1 teaspoon caraway seeds; 1 teaspoon juniper berries; 1 prig fresh Rosemary; 2 cups vegetable broth; 2 cups Bavarian white beer; salt; Mortar and pestle; Baking dish; Oven Bag

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Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
4 people
Course
Main Course
Cuisine
German

Schweinshaxe

Erin Shaw

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Schweinshaxe is a traditional German dish of roasted pork knuckle. It is particularly popular in Bavaria under the name of Schweinshaxn or Sauhax.

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Ingredients

Servings

2 onions , peeled and coarsely chopped
2 cloves garlic , peeled and halved
2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 pork knuckles (about 6 lb / 3 kg in total)
1 teaspoon caraway seeds
1 teaspoon juniper berries
1 prig fresh Rosemary
2 cups vegetable broth (or meat broth)
2 cups Bavarian white beer (or dark beer)
salt

Equipment

Mortar and pestle
Baking dish
Oven Bag

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Instructions

Preheat the convection oven to 250 F (120°C).
Using a mortar and pestle, crush the onions, garlic, cumin seeds, and peppercorns.
Using a knife, cut the skin of the pork knuckles crosswise to obtain a crispy crust when cooked.
Rub the meat with the crushed spice and aromatic mixture, along with the caraway, juniper berries, rosemary, and salt, and place in a deep baking dish.
Pour over the broth and beer.
Bake for 2h15, basting regularly with the sauce to prevent the meat from drying out.
At the end of the cooking, put the oven in grill position and increase the temperature to 450 F (230°C).
Grill for about 15 to 20 minutes, turning the meat occasionally until a nice crust forms.
Take the meat out of the oven and let the meat rest, placing it under aluminum foil or in a large oven bag to keep it warm.
Then filter the sauce and, if necessary, reduce it in a saucepan.
Place the meat on a hot dish and do not cut it until the last moment.
Serve with rotkraut (red cabbage) or sauerkraut (white cabbage) and semmelknödel (bread dumplings) and/or kartoffelknödel (potato dumplings), or a coleslaw and/or potato salad.