Pork knuckle Bavarian style in Schweinhax beer

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   How to make Bavarian pork knuckle? Prepare all the necessary products. You can use both dark and light beer for this recipe. Choose fresh, high-quality knuckle. If you bought frozen, defrost it in advance by placing it on the bottom shelf of the refrigerator. So, singe the knuckle if necessary, and then wash it thoroughly. Place pork feet in a large saucepan.

2. STEP 2

   

   Pour beer into the pork. Add cold water until it completely covers the legs.

3. STEP 3

   

   Peel carrots, garlic and onions. Rinse all vegetables, parsley and celery stalks well. Cut everything into portions and send to the legs. Add peppercorns. Place the pan over high heat.

4. STEP 4

   

   When boiling, a thick foam forms. Remove it and salt the broth to taste.

5. STEP 5

   

   Reduce the flame and cook the pork knuckle for about two hours over low heat. The water should not gurgle too much, this is important!

6. STEP 6

   

   While the shank is cooking, take care of the cabbage. Rinse the cabbage in clean cold water and squeeze. Grate the apples on a coarse grater (remove the peel from the apples first, if desired). Peel the onions and garlic. I had small onions on hand, so I used 3 small onions.

7. STEP 7

   

   Melt the butter in a high-rimmed frying pan and add a tablespoon of vegetable oil. Fry the onion until soft. Add cabbage, apples and finely grated garlic to the frying pan. Pour in champagne or white wine. Mix everything well and simmer under a closed lid over moderate heat until the cabbage is cooked. Finally, open the lid and evaporate the excess liquid. If your apples are not sweet and your cabbage is too sour, add a pinch of sugar.

8. STEP 8

   

   Remove the cooked shank to a tray or flat plate.

9. STEP 9

   

   Mix 50 ml in a deep small container. beer broth, 1 tbsp. without a slide of honey, 1 tsp. mustard and a pinch of salt. Coat the pork legs with the resulting marinade on all sides.

10. STEP 10

    

    Place the cabbage in an even layer on a baking tray and place the knuckle on top. Place in a preheated oven at 200 degrees for 20-40 minutes. Baking time and temperature depend on the capabilities of your oven. If you are cooking shank for the first time, do not go far from the oven and periodically check to see if the meat is burning.

11. STEP 11

    

    When a crispy crust appears on the pork legs, the dish is ready!

Comments on the recipe

Natalia M

29.09.2023

4.5

My husband and I love shanks with sauerkraut, and as soon as I had all the ingredients on hand, I prepared this gorgeous dish. Bavarian style pork knuckle in Schweinhax beer is prepared in several stages, but there is nothing complicated here. I recommend you try it! This time I cooked one shank to immediately eat for dinner. After all, it tastes better when it’s hot! My beer is dark, I added water so that the shank was almost completely covered. We don't like celery, so we replaced it with garlic arrows and bay leaves - also fragrant. The shank was cooked for a little longer than two hours. For a side dish I took homemade sauerkraut with carrots. I also added some grated carrots for extra juiciness. Sweet apple and wine sourness change the usual taste of stewed cabbage for the better). I baked everything together for 20 minutes. During this time, the shank acquired a golden brown crust, but did not dry out. A very appetizing, filling and tasty dish! I recommend!

Milanka

29.09.2023

5

Juicy shank with a delicious crispy crust for a men's holiday! Bavarian style pork knuckle in Schweinhax beer is an excellent dish for meeting with friends. It turned out so soft, the meat itself fell off the bone, and the cabbage was soaked in meat juices. This is delicious! Thank you very much for the recipe!