Name: Schweinshaxe
Yield: 2 servings

The Recipe Bin: German - Entrees: Beef & Other Meats

Schweinshaxe



1 small Leek 1 Celery Stalk 1 Carrot 1 Onion 2 Meaty Pork Hocks	Salt Black Pepper Corns 2 tbsp Cooking Fat/vegetable Shortening pinch Cumin Beer



Wash and dice the leek, celery, carrot, and onion.
Cook pork hocks, 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 425°F (220°C).
Melt fat or shortening in an enamel-lined, cast-iron pan.
Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
Bake 30 minutes.
Moisten meat frequently with more cooking liquid.
Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
Add cumin to increase flavor, if desired.
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.


Makes approximately 2 servings.

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Database Last Updated: March 27 2024.
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