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Schweinshaxe
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Prep Time:
30 minutes
30 minutes
Cook Time:
210 minutes
210 minutes
Total Time:
240 minutes
240 minutes
Slow-cooked German pork knuckles in flavorful broth. Delightful and worth the time.
Ingredients:
- 1 carrot, diced
- 1 onion, peeled and diced
- 1 leek, chopped
- 1 stalk celery, diced
- 2 meaty pork knuckles
- 2 tablespoons vegetable shortening
- 1 teaspoon whole black peppercorns
- salt to taste
- 0.25 cup beer
- 1 pinch ground cumin, or to taste
Instructions:
- In a large stockpot, combine carrot, onion, leek, celery, and pork knuckles. Add peppercorns and season with salt. Cover with water to just cover the vegetables. Cook over medium heat until tender, about 2 to 3 hours. Remove pork knuckles, drain, and set aside vegetables and cooking liquid.
- Preheat the oven to 425 degrees F (220 degrees C) to create the perfect cooking environment. Next, melt the shortening in a beautiful enamel-coated cast iron baking dish. Combine the drained pork knuckles, cooked vegetables, and approximately 2 cups of the flavorful cooking liquid in the pan for a delicious meal.
- Bake in a preheated oven for 30 minutes. Sprinkle with salt-dissolved beer during the last 10 minutes. Lightly dust with cumin for extra flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, strain the cooking liquid and juices to serve as a sauce.