Schweinshaxe, Eisbein / Pork Knuckles
If you ever wanted to re-create this typical Oktoberfest dish at home try this recipe,
served best with Knödel
(German home-made dumplings) and Sauerkraut.
1/2 - 3/4 kg / 17 – 26 oz pork knuckle or 1 – 2 Schweinshaxen fresh or smoked
Salt for fresh Schweinshaxen
3/4 kg / 26 oz
2 apples, salt, pepper
juniper berries (Wacholderbeeren)
3/8 – 1/2 L / 1.5 – 2 cups chicken or vegetable broth
Sauté the finely chopped onion in some canola oil in a large pot until
tender and translucent. Add the Sauerkraut and finely sliced apples, sauté.
Season with salt, pepper and the juniper berries. Add the broth and bring
to a boil. Season the pork with salt and pepper or the Schweinshaxe,
don’t season the smoked Schweinshaxe with salt (it’s already salty).
Place the meat on top of the Sauerkraut and simmer covered for
1 - 1.5 hours. Can be cooked in a pressure cooker, cooking time will
be reduced drastically. Remove the tender meat out of the pot and
season the Sauerkraut to taste. Cut the meat in portions and plate
on top of the Sauerkraut.
Foto Credit: Fotolia
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