Schweinshaxe
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
German
Schweinshaxe
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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
- 2 onion 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 rosemary fresh
- 2 cups vegetable broth (or meat broth)
- 2 cups beer or dark beer, Bavarian white
- salt
Equipment
- Mortar and pestle
- baking dish
- oven bag
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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