Best 4 Schweinshaxe Recipes
**Schweinshaxe: A Bavarian Feast of Crispy Pork Knuckle**
Crispy on the outside, tender and juicy on the inside, schweinshaxe is a Bavarian culinary masterpiece that showcases the best of pork. This slow-roasted pork knuckle is a hearty and flavorful dish that is perfect for special occasions or a weekend feast. In this article, we bring you three delectable schweinshaxe recipes that will tantalize your taste buds and leave you craving for more.
Our first recipe is a classic schweinshaxe prepared with a traditional Bavarian marinade of garlic, caraway seeds, and juniper berries. The pork knuckle is then roasted to perfection, resulting in a crispy, golden-brown crust and succulent meat that falls off the bone.
For those who prefer a more modern twist, our second recipe introduces a chipotle and honey glaze that adds a smoky and sweet dimension to the schweinshaxe. The combination of chipotle peppers and honey creates a tantalizing glaze that caramelizes during roasting, giving the pork knuckle an irresistible flavor.
Last but not least, our third recipe takes inspiration from the vibrant flavors of Asia. The schweinshaxe is marinated in a mixture of soy sauce, ginger, and garlic, then roasted until tender. The result is an aromatic and savory dish that is sure to impress your dinner guests.
No matter which recipe you choose, schweinshaxe is a dish that is sure to satisfy. Paired with traditional Bavarian sides such as sauerkraut, potato dumplings, and a stein of beer, it's a meal that will transport you to the heart of Bavaria. So gather your ingredients, fire up the oven, and let's embark on a culinary journey to Bavaria with these three exceptional schweinshaxe recipes.
SCHWEINSHAXE
German/Bavarian style pork knuckles. Pork knuckles are also known as foreshanks, or ham shanks. Water may be used in place of beer.
Provided by MATTI422
Categories World Cuisine Recipes European German
Time 4h
Yield 2
Number Of Ingredients 10
Steps:
- Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
- Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
- Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.
Nutrition Facts : Calories 566 calories, Carbohydrate 17.4 g, Cholesterol 95.2 mg, Fat 42.7 g, Fiber 3.3 g, Protein 26 g, SaturatedFat 13.5 g, Sodium 131.4 mg, Sugar 6.1 g
BAVARIAN PORK LEG (SCHWEINSHAXE)
This is a classic simple recipe for "Schweinshaxe" (pork leg Bavarian-style). It's very easy to prepare, you just have to make sure there is enough liquid in the pan at all times.
Provided by Michaela
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Rub pork legs with salt and pepper on all sides. Set into a deep-rimmed baking sheet. Pour boiling water on top.
- Bake in the preheated oven for 30 minutes. Add onion, carrot, caraway seeds, and crushed peppercorns.
- Continue to roast until pork leg is cooked through, about 90 minutes more. Baste with liquids from the pork every 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 919.5 calories, Carbohydrate 5.6 g, Cholesterol 231.5 mg, Fat 71.7 g, Fiber 1.4 g, Protein 58.8 g, SaturatedFat 24.9 g, Sodium 781.9 mg, Sugar 2.3 g
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 cut of meat: The best cut for Schweinshaxe is the pork knuckle, also known as the ham hock. It's a flavorful and fatty cut of meat that will hold up well to the long cooking time.
- Prepare the meat properly: Before cooking, score the skin of the pork knuckle to help the fat render and the seasonings penetrate the meat. You can also brine the meat overnight in a mixture of water, salt, and spices to add extra flavor.
- Cook the meat slowly and evenly: Schweinshaxe is traditionally cooked in a roasting pan in the oven. The meat should be cooked at a low temperature (around 300°F) for several hours, until the meat is fall-off-the-bone tender.
- Baste the meat regularly: As the meat cooks, baste it with the pan juices to keep it moist and flavorful. This will also help to create a crispy crust on the skin.
- Serve with traditional sides: Schweinshaxe is typically served with mashed potatoes, sauerkraut, and a variety of sauces, such as gravy, mustard, or horseradish.
Conclusion:
Schweinshaxe is a delicious and hearty German dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful sauce, it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Schweinshaxe a try. You won't be disappointed!
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