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Schweinshaxn
Schweinshaxn
Schweinshaxn, also known as Schweinshaxe or Eisbein, is a traditional German dish. It refers to a roasted or boiled pork knuckle, typically served with sauerkraut, mashed or roasted potatoes, and a savory gravy. The pork knuckle is known for its crispy and flavorful skin, while the meat inside is usually tender and juicy.
Ingredients
- 4 pork knuckles (about 1.5 pounds each)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 tablespoon caraway seeds
- 4 cups chicken broth or vegetable broth
- 1 bottle dark beer (optional)
- 1 tablespoon mustard (optional)
Instructions
- Preheat your oven to 325°F.
- Rinse the pork knuckles and pat them dry with paper towels. Season them with salt and pepper.
- In a large oven-safe pot or roasting pan, heat the vegetable oil over medium-high heat. Brown the pork knuckles on all sides until they develop a nice golden crust. This should take about 5 minutes per side.
- Remove the pork knuckles from the pot and set them aside. Add the chopped onion, carrots, celery, garlic, bay leaves, and caraway seeds to the pot. Sauté them for a few minutes until they begin to soften and become fragrant.
- Return the pork knuckles to the pot and pour in the chicken or vegetable broth. If desired, you can also pour in a bottle of dark beer for extra flavor.
- Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Let the pork knuckles roast for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. Every hour or so, baste the pork knuckles with the cooking liquid to keep them moist and flavorful.
- Once the pork knuckles are cooked, you can optionally finish them off with a crispy skin. Increase the oven temperature to 450°F and remove the lid or foil. Brush the pork knuckles with mustard, if desired, and return them to the oven for another 10-15 minutes until the skin becomes crispy and golden.
- Remove the pot from the oven and let the pork knuckles rest for a few minutes before serving.
- Serve the Schweinshaxn with sauerkraut, mashed or roasted potatoes, and gravy from cooking. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 451kcal (23%)Carbohydrates: 9g (3%)Protein: 32g (64%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 119mg (40%)Sodium: 1050mg (46%)Potassium: 223mg (6%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 5121IU (102%)Vitamin C: 5mg (6%)Calcium: 55mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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