Not my recipe, but it is a German favorite from the Parmeasen and lower mountain region.
Schweinshaxe
with Roasted Pork Ribs, Sauerkraut and PotatoesThis feeds 6 to 8 people
Ingredients;
1 Schweinehaxe (Pork Knuckle)
1 rack of Pork Ribs cut into 4 pieces
3 carrots coarsely chopped
1 Onion coarsely chopped
2 cups Celery coarsely chopped
12 Garlic cloves
8 potatoes
2 lbs. Sauerkraut
this is usually 1 large bag or 2 large jars.
1 lb bacon ,
3 small or 2 large apples
1 large onion
1 tblsp Caraway seeds
1 tblsp Juniper berries ( optional)
I quart beef or chicken stock </STRONG>
It is a Pork knuckle, that has often been cured in a brine. This of course would work with a pork roast but you should see if you can get it with the rind on. Score the skin all the way around in 4 places and poked in garlic cloves. Season the skin with salt and pepper as well. It is easier to cut the skin if you par boil the Schweinshaxe for 30 minutes. I put this in the oven for 45 minutes on very high heat to crisp the rind.
Then I add the pork rib sections which I have seasoned with a seasoning salt, or salt , pepper and garlic salt.
Add 2 cups of stock, turn down the oven and roast this for 2 to 3 more hours.
Every hour add some more stock. Pour the stock over the skin. This helps to crisp it.
The temperature should be about 210 - 220 degrees to be tender.
Now we can work on the sauerkraut.
I always rinse the sauerkraut when I cook it.
If I am eating it raw I don't but when you cook it the sour juice intensifies and gets too strong.
For the sauerkraut we will need
2 lbs. Sauerkraut - this is usually 1 large bag or 2 large jars.
1 lb bacon
3 small or 2 large apples
1 large onion
1 tblsp Caraway seeds
1 tblsp Juniper berries ( optional)
I quart beef or chicken stock
Sweat the bacon in a Dutch oven.
While the bacon is frying I chop my onions
My bacon is ready for the onions, I will cook for several minutes till the onions are tender.
While the onions and bacon are cooking I chop the apples
Here I measured out my caraway seeds and Juniper berries.
If you can not find the juniper berries that is ok.
Now I add the kraut and the stock and cook for several hours at a simmer while the Schweinshaxe is roasting. During the last hour I will add the ribs to give extra flavor to the kraut. this is optional.
The last hour I put the potatoes in the roasting pan.
When the Schweinshaxe is done I put the sauerkraut in the roasting pan and serve the whole pan on the table.
Enjoy with an ice-cold beverage and some veggies!
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Originally Posted by Stuart
