Best 2 Schweinshaxe Pork Knuckles Recipes
Schweinshaxe, also known as pork knuckles, is a traditional German dish that is enjoyed by people all over the world. It is a hearty and flavorful dish that is perfect for a special occasion or a casual meal. Schweinshaxe is typically made with a pork knuckle that is braised in a flavorful broth until it is fall-off-the-bone tender. The meat is then typically served with a crispy skin and a variety of sides, such as sauerkraut, mashed potatoes, or dumplings.
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SCHWEINSHAXE (PORK KNUCKLES)
Make and share this Schweinshaxe (Pork Knuckles) recipe from Food.com.
Provided by Molly53
Categories Pork
Time 3h40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dice the leek, celery, carrot and onion.
- Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
- Remove from water; drain well reserving vegetables and cooking liquid.
- Preheat oven to 425F.
- Melt fat or shortening in an dutch oven.
- Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
- Bake 30 minutes, moistening meat frequently with more cooking liquid.
- Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
- Add cumin to taste.
- Serve with potato or white bread dumplings or sauerkraut salad.
- Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
SCHWEINSHAXE (PORK KNUCKLES)
This is a traditional Bavaria dish of pork knuckles roasted in the oven rather than cooked in water (which is also known as Eisbein) The best feature is that the skin ends up roasted very crispy (knusprig)
Provided by kenbacon
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
- Rub salt into the skin and into the slits.
- Place in a roasting tin with a cup or 2 of water.
- Roast in oven at 200°F/220F for 3 hours.
- Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
- Chop the onion in 6 lengthwise.
- At the last turn break up onion a little and drop into the roasting tin.
- Remove knuckles from oven and allow stand for 10/15 minutes.
- Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
- Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.
Tips:
- Choose the right pork knuckle. Look for a knuckle that is meaty and has a good layer of fat. The fat will help to keep the meat moist during cooking.
- Prepare the pork knuckle properly. This includes removing the rind, scoring the skin, and seasoning the meat. Scoring the skin will help the crackling to become crispy.
- Cook the pork knuckle slowly and at a low temperature. This will help to render the fat and make the meat fall-off-the-bone tender.
- Baste the pork knuckle regularly during cooking. This will help to keep the meat moist and prevent it from drying out.
- Let the pork knuckle rest before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Schweinshaxe, or pork knuckle, is a delicious and hearty dish that is perfect for a special occasion. It can be cooked in a variety of ways, but the most popular method is to braise it in beer. The result is a tender and flavorful meat that is sure to impress your guests. So next time you're looking for a dish to wow your friends and family, give schweinshaxe a try.
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