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Home Schweinshaxe met tarwebier

German Beer Meat Festive Oven Winter food Comfort food

Schweinshaxe is German comfort food at its best: a generous pork knuckle with skin that comes out of the oven crackling, tender meat that falls off the bone and a jus made with wheat beer. Serve this dish with fresh pretzels or potato knödel and a cold glass of wheat beer. For the best result, use German beer glasses so every sip tastes as good as the dish looks. This is the recipe for a true Bierfest moment, right at your own table.

x_ckl_recipe_markerSchweinshaxe met wheat beer A true Bavarian Schweinshaxe with crackling, tender meat and a rich beer jus. This is the dish your friends will come back for. How to make a Schweinshaxe with wheat beer? Main course German 2 people 20 min 2 hr 55 min 10 min approx. 4 hr 25 min

Score the pork skin of the knuckle in a diamond pattern with a sharp knife, cutting down to the fat but not into the meat. Rub the knuckle all over with salt, pepper, caraway seeds and garlic. Let the meat come to room temperature for 1 hour.
Preheat the oven to 160°C (conventional). Place the chopped onion, carrot and celery on the bottom of a deep roasting dish. Pour 300 ml wheat beer and 200 ml chicken stock over the vegetables.
Heat a splash of oil in a large frying pan over high heat. Brown the pork knuckle all over, including the sides, until golden. This takes about 8 minutes.
Place the knuckle on the bed of vegetables in the roasting dish. Put the dish in the oven and cook the meat for 2.5 hours. Baste the knuckle with the pan juices every 30 minutes.
After 2.5 hours, increase the oven temperature to 220°C. Brush a thin layer of salt over the skin and return the knuckle to the oven for another 20 to 25 minutes until the skin is completely crisp and golden. Watch it closely.
Remove the knuckle from the oven and place it on a cutting board. Let the meat rest for 10 minutes before carving. Meanwhile, pour the juices from the roasting dish through a sieve into a saucepan. Reduce over medium heat to a light jus. Season with salt and pepper.
Serve the Schweinshaxe on a large plate with the beer jus on the side. Great with potato knödel or sauerkraut. Pour a cold wheat beer and enjoy.

German Beer Meat Festive Oven Winter food Comfort food 2 pork knuckles (each about 1 kg), with skin 2 tsp coarse sea salt, plus extra for the skin 1 tsp freshly ground black pepper 1 tsp caraway seeds 3 garlic cloves, finely chopped 1 large onion, coarsely chopped 1 carrot, diced 2 celery stalks, chopped 300 ml wheat beer 200 ml chicken stock 1 tbsp oil (sunflower or peanut) Sharp knife Cutting board Large frying pan Deep roasting dish Spoon or brush (for basting) Sieve Saucepan Oven Chopping Board chopping-board German Beer Glasses german-beer-glasses Casserole casserole Dinner Set dinner-sets Erdinger Beer glasses Weizen - 500 ml - 6 pieces Erdinger ["Bierglas"] Paulaner Beer glasses Weizen - 300 ml - 6 pieces Paulaner ["Bierglas"] Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk Rindsrouladen met rode wijnsaus foodies-rindsrouladen-met-rode-wijnsaus Homemade Weißwurst with sweet mustard foodies-zelfgemaakte-wei-wurst-met-zoete-mosterd

Recipe

Schweinshaxe met wheat beer

A true Bavarian Schweinshaxe with crackling, tender meat and a rich beer jus. This is the dish your friends will come back for.

Course	Main course
Kitchen	German
Servings	2 people

Preparation time

Preparation time	20 min
Time in oven	2 hr 55 min
Stiffen up min.	10 min
Total	approx. 4 hr 25 min

Equipment

Sharp knife
Cutting board
Large frying pan
Deep roasting dish
Spoon or brush (for basting)
Sieve
Saucepan
Oven

Ingredients

2 pork knuckles (each about 1 kg), with skin
2 tsp coarse sea salt, plus extra for the skin
1 tsp freshly ground black pepper
1 tsp caraway seeds
3 garlic cloves, finely chopped
1 large onion, coarsely chopped
1 carrot, diced
2 celery stalks, chopped
300 ml wheat beer
200 ml chicken stock
1 tbsp oil (sunflower or peanut)

How to make a Schweinshaxe with wheat beer?

Score the pork skin of the knuckle in a diamond pattern with a sharp knife, cutting down to the fat but not into the meat. Rub the knuckle all over with salt, pepper, caraway seeds and garlic. Let the meat come to room temperature for 1 hour.
Preheat the oven to 160°C (conventional). Place the chopped onion, carrot and celery on the bottom of a deep roasting dish. Pour 300 ml wheat beer and 200 ml chicken stock over the vegetables.
Heat a splash of oil in a large frying pan over high heat. Brown the pork knuckle all over, including the sides, until golden. This takes about 8 minutes.
Place the knuckle on the bed of vegetables in the roasting dish. Put the dish in the oven and cook the meat for 2.5 hours. Baste the knuckle with the pan juices every 30 minutes.
After 2.5 hours, increase the oven temperature to 220°C. Brush a thin layer of salt over the skin and return the knuckle to the oven for another 20 to 25 minutes until the skin is completely crisp and golden. Watch it closely.
Remove the knuckle from the oven and place it on a cutting board. Let the meat rest for 10 minutes before carving. Meanwhile, pour the juices from the roasting dish through a sieve into a saucepan. Reduce over medium heat to a light jus. Season with salt and pepper.
Serve the Schweinshaxe on a large plate with the beer jus on the side. Great with potato knödel or sauerkraut. Pour a cold wheat beer and enjoy.

Cooking mode Prevents your screen from going to sleep

A Schweinshaxe takes some time, but that time pays off twice over. The meat becomes tender on its own and the crispy crackling completes the dish. Choose a good wheat beer for the jus, because you’ll taste it in every bite. This is exactly the kind of recipe you'll make again and again.

Serve the wheat beer in a weizen glass with the right shape, so the foam head and the beer’s flavor come through best. The right glass makes a tasty dish look even better. That’s quality you can taste and see.

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