| The Recipe Bin: German - Entrees: Beef & Other Meats |
|---|
| Schweinshaxe | ||
|---|---|---|
|
||
| Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425°F (220°C). Melt fat or shortening in an enamel-lined, cast-iron pan. Add drained pork hocks, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor, if desired. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce. | ||
| Makes approximately 2 servings. | ||
Questions, Comments? Please Contact ASH
Database Last Updated: January 10 2009 19:26:11.
You are visitor since 10 Dec 2002