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Bavarian pork knuckle in schweinhax beer

Cooking recipes / Top Picks / Meat in the oven

4 servings
3 hours 20 min

Pork knuckle - 2 kg, Beer - 1 l, Onion - 2 pcs., Carrots - 1 pc., Parsley - to taste, Garlic - 5 teeth, Celery stalk - 2 pcs., Pepper peas - to taste, Salt - to taste, Honey - 1 table, Mustard - 1 tea, Sauerkraut - 1 kg, Apples - 1 pc., Onions - 1 pc., Champagne - 100 ml, Vegetable oil - 1 tbsp., Butter - 2 tea.

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

Pour beer to the pork. Top up the cold water so it completely covers the legs.

Peel the carrots, garlic and onions. Rinse all vegetables, parsley and celery stems well. Cut everything in portions and send to the legs. Pour in the peppercorns. Place the pan on a high heat.

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

Reduce the flame, cook the pork knuckle for about two hours on low heat. Water should not gurgle a lot, it is important!

While the knuckle is cooking, take up cabbage. Rinse cabbage in clean cold water, squeeze. Grate the apples on a coarse grater (if desired, remove the skin from the apples first). Peel the onions and garlic from the husks. I had small onions available, so I used 3 small bulbs.

In a high-edged frying pan, melt the butter and add a tablespoon of the vegetable. Fry the onions until soft. Send cabbage, apples and garlic grated on a fine grater to the pan. Pour in champagne or white wine. Mix everything well and simmer under a closed lid over a moderate heat until the cabbage is cooked. At the end, open the lid and evaporate the excess liquid. If you don't have sweet apples and too sour cabbage, then add a pinch of sugar.

Remove the boiled knuckle onto a tray or flat plate.

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 resulting marinade with pork legs on all sides.

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

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