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Home Schweinshaxe with wheat beer

Schweinshaxe with wheat beer

German Beer Meat Celebratory Oven Winter food Comfort food

Schweinshaxe is German comfort food at its finest: a generous pork knuckle with crackling that comes fresh and crispy from the oven, tender meat that falls off the bone, and a gravy made with wheat beer. Serve this dish with fresh pretzels or potato Knödel and a cold glass of wheat beer on the side. For the best experience, use German beer glasses so every sip of beer tastes just as good as the dish looks. This is the recipe for a proper Bierfest moment, right at your own table.

x_ckl_recipe_markerSchweinshaxe with wheat beer A true Bavarian Schweinshaxe with crackling skin, tender fall-off-the-bone meat and a rich beer gravy. This is the dish your friends will keep coming back for. How do you make Schweinshaxe with wheat beer? Main course German 2 people 20 min 2 hours 55 min 10 min approx. 4 hours 25 min

Score the skin of the pork 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. Leave the meat to come to room temperature for 1 hour.
Preheat the oven to 160°C (top and bottom heat). Spread the diced onion, carrot and celery across the bottom of a deep roasting dish. Pour 300 ml of wheat beer and 200 ml of chicken stock over the vegetables.
Heat a splash of oil in a large frying pan over high heat. Sear the pork knuckle until golden brown on all sides, including the edges. This takes about 8 minutes.
Place the knuckle on top of the vegetables in the roasting dish. Slide the dish into the oven and roast for 2.5 hours. Baste the knuckle with the juices from the dish every 30 minutes.
After 2.5 hours, increase the oven temperature to 220°C. Brush the skin with a thin layer of salt and leave the knuckle in the oven for a further 20 to 25 minutes until the skin is completely crispy and golden brown. Keep a close eye on it.
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 gravy. Season to taste with salt and pepper.
Serve the Schweinshaxe on a large plate with the beer gravy alongside. Delicious with potato Knödel or sauerkraut. Pour a cold wheat beer and enjoy.

German Beer Meat Celebratory Oven Winter food Comfort food 2 pork knuckles (approx. 1 kg each), 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, roughly diced 1 carrot, diced 2 celery stalks, chopped 300 ml wheat beer 200 ml chicken stock 1 tbsp oil (sunflower or groundnut) 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-hunter-s-schnitzel-with-mushroom-cream-sauce German Steak foodies-german-steak Rindsrouladen with red wine sauce foodies-rindsrouladen-with-red-wine-sauce Homemade Weißwurst with sweet mustard foodies-homemade-weisswurst-with-sweet-mustard

Recipe

Schweinshaxe with wheat beer

A true Bavarian Schweinshaxe with crackling skin, tender fall-off-the-bone meat and a rich beer gravy. This is the dish your friends will keep coming back for.

Course	Main course
Kitchen	German
Servings	2 people

Preparation time

Preparation time	20 min
Time in oven	2 hours 55 min
Stiffen up min.	10 min
Total	approx. 4 hours 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 (approx. 1 kg each), 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, roughly diced
1 carrot, diced
2 celery stalks, chopped
300 ml wheat beer
200 ml chicken stock
1 tbsp oil (sunflower or groundnut)

How do you make Schweinshaxe with wheat beer?

Score the skin of the pork 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. Leave the meat to come to room temperature for 1 hour.
Preheat the oven to 160°C (top and bottom heat). Spread the diced onion, carrot and celery across the bottom of a deep roasting dish. Pour 300 ml of wheat beer and 200 ml of chicken stock over the vegetables.
Heat a splash of oil in a large frying pan over high heat. Sear the pork knuckle until golden brown on all sides, including the edges. This takes about 8 minutes.
Place the knuckle on top of the vegetables in the roasting dish. Slide the dish into the oven and roast for 2.5 hours. Baste the knuckle with the juices from the dish every 30 minutes.
After 2.5 hours, increase the oven temperature to 220°C. Brush the skin with a thin layer of salt and leave the knuckle in the oven for a further 20 to 25 minutes until the skin is completely crispy and golden brown. Keep a close eye on it.
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 gravy. Season to taste with salt and pepper.
Serve the Schweinshaxe on a large plate with the beer gravy alongside. Delicious with potato Knödel or sauerkraut. Pour a cold wheat beer and enjoy.

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A Schweinshaxe takes some time, but every minute is well worth it. The meat turns wonderfully tender on its own and the crispy crackling makes this dish complete. Choose a good wheat beer for the gravy — you'll taste it in every bite. This is exactly the kind of recipe you'll find yourself making again and again.

Serve the wheat beer in a weizen glass with the right shape — it's the best way to bring out both the head and the flavour of the beer. The right glass makes a great dish just a little bit better. That's quality you can taste and see.

Related products

Erdinger Beer glasses Weizen - 500 ml - 6 pieces

Paulaner Beer glasses Weizen - 300 ml - 6 pieces

Related categories

Chopping Board

German Beer Glasses

Casserole

Dinner Set

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