About Cookie Lady Expertise Learned a variety of German wonderments in my mothers and Aunts and finally my mother-in-laws kitchen. Made my first spatzle at age 10. Have a recipe for making Baumkkuchen at home. -There are recipes in my personal files from the first course to the last. My library is considerable!
Question This past September my son and I visited Munich. We had a dish at a restaurant called schweinhaxen, or schweinhax'n. It was delicious. Would you have an idea where I can obtain the recipe for this dish. I would certainly appreciate any help you can give me. Dora
Answer Dora, hope the recipe below produces a Schweinshaxe as delicious as the pork you so enjoyed in Munich. Enjoy!!
Schweinshaxe
German/Bavarian style pork knuckles. Pork knuckles are
also known as foreshanks,pork hocks or ham shanks. Water may be used
in place of beer. Prep Time: approx. 30 Minutes. Cook
Time: approx. 3 Hours 30 Minutes. Ready in: approx. 4 Hours
. Makes 2 servings.
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
1/4 cup beer
1 pinch ground cumin, or to taste
Directions
1 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.
2 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.
3 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.
