Schweinshaxe German Ham Hock Food

SCHWEINSHAXE (GERMAN HAM HOCK)

Schweinshaxe (German Ham Hock) image

This is posted in response to a request. I have never made it myself, but it is a very well known German dish, that is usually served with sauerkraut and knoedel or mashed potatoes. You'd usually serve one hock each so you might want to use smaller hocks and adjust the cooking time, but it is supposed to be a very big meal that you only have very occasionally.

Provided by -Sylvie-

Categories Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork hocks
pepper
salt
paprika
20 g lard
1 onion
1 bay leaf
1 tablespoon juniper berries
1/2 tablespoon clove
1 tablespoon mustard seeds
1/4 quart water
1/8 quart beer
2 tablespoons cornstarch

Steps:

Preheat oven to 200°C/400°F.
Rinse the hocks and pat dry.
Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
Thicken using a cornstarch/water paste and season with salt and pepper.
Serve with sauerkraut and knoedel or mashed potatoes.

Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 2, Cholesterol 4.8, Sodium 6.6, Carbohydrate 8.2, Fiber 1, Sugar 1.3, Protein 0.9

SCHWEINSHAXE

Schweinshaxe image

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

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
¼ cup beer
1 pinch ground cumin, or to taste

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

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