In the German cuisine Schweinshaxe holds a special place. Schweinshaxe involves the roasting of ham hock or pork knuckles. The dish holds prominence in the Bavarian region of Germany and available as: Schweinshaxn or Sauhaxn.
Schweinshaxe has different versions in the other European countries. In Austria for instance the dish is called Stelze. Here it involves a little different preparatory method. The meat is usually marinated or pre-boiled in brine which is composed of caraway seeds and garlic brine. Furthermore, the roasting process ends when the classic crispiness is achieved. Also, the dish is served along with mustard, horseradish and chili peppers which are pickled. In Bavaria the Schweinshaxe is served along with the classic potato dumplings and red cabbages or with the typical sauerkraut and potatoes.
What is a Ham Hock?
Ham Hock is a crucial ingredient of the Schweinshaxe. The meat is taken from the joint between the tibia or the fibula and the metatarsals of the foot of the hog. Metatarsals are the location where the foot is attached with the leg of the hog. This portion is not usually considered the part of the proper ham nor the foot or the ankle but is at the extreme shank end of the leg bone.
Meat from this region usually is composed of more skin, tendons and ligaments. Therefore the cooking process is rather elongated. Ham hock can be cooked with anything, a whole range of green vegetables in flavorful sauces. You can also find variations of soups which have the ham hock in them.
Recipe
Schweinshaxe is often regarded as a typical Armeleuteessen or the poor man’s food. The composition of the recipe requires ordinary cuts of the meat such as beef or pork. However, inexpensive cuts then by themselves demand longer preparation hours. Margination itself lasts for days. Moreover, if there are big cuts in that case the margination can easily last up to a week. With that done the Schweinshaxe will then have to be roasted and depending on its size it typically should take about 2 to 3 hours. Variations of the combination of potatoes and cabbage are among the most popular side dishes that are served along with Schweinshaxe.
Making Schweinshaxe at home is not all that difficult to cook. The following recipe is quite similar to the way it was cooked in the ancient Bavarian cuisine. Back in the day the Schweinshaxe was famous for its crispy crackling or charred and blisterred skin with tender and juicy meat. The trick to the best Schweinshaxe is the roasting process, if you get that right, everything else will automatically fall in place.
This authentic recipe results in a tender, juicy, and flavorsome meaty dish which the Germans love. German love for meat is indeed well known throughout the world. It is important that one therefore selects the right quality and kind of meat along with the rest of the ingredients.
Ingredients:
- Ham hocks: 1 large or 2 small (get them fresh and should way between 3 to 4 lbs.)
- Salt: 1 tsp
- Pepper: ½ tsp
- Dried sage: 1 tsp
- Rosemary either dried or chopped fine: 1 tsp
- Shortening: 1 T
- Broth: 1 ½ c. of either chicken or beef
- Onion: 1 peeled and cut into quarters
- Celeriac root: ¼ or 3 pieces of celery – peeled and cut into 1 inch pieces
- Parsley roots: 1 which have to be peeled and cut into I inch pieces
- Whole peppercorns: 10
- Sour cream: ¾ c
- Flour: 2 T
- White Wine to taste
Preparation
In the beginning it would be better if you start by preheating the oven to 350 degrees Fahrenheit.
Then take a very sharp knife. By using the knife you will be required to loosen the meat slightly from the bone.
Next, you will need a medium sized bowl which should contain the mixture of slat, pepper, sage and rosemary. Take the mixture in your hands little by little and go on rubbing on the surface of the ham hock. Make sure that you cover the entire surface and the rubbing action has to be performed using strong hand.
Now, place the ham hock in the oven pan and then place it inside the oven. You will have top constantly keep an eye on the ham hock. The idea is to reach a point where the skin of the ham hock becomes roasted and brown on all sides.
In the mean time you can prepare the vegetables and peppercorns along with the broth. You will have to add all of these over the ham hock. Next you will be required to place back the ham hock and this time roast it for 1 ½ hours to 2 hours straight. Your job is not actually done as yet. You will be required to basting the ham hock with broth every 15 minutes. If the broth dries out simply add more of the broth. The roasting pan should at all times contain broth.
With that entire exercise done take the ham hock out and cover it using a tin foil so that it remains warm. Then you will have to place the roasting pan over medium heat. Also, scrape off all the roasted bits which tend to stick on the bottom of the pan. Then go on straining the broth and add 2 cups of extra. On the side you can stir the sour cream. Then add this sour cream to the preparation of the hot broth in the pan. Add the required amounts of seasonings – salt, pepper and white wine to taste. Finally the meat should be ready to be removed from the bones and then served along with the sauce.
Typically, the Schweinshaxe is enjoyed with potato dumplings and sauerkraut. Certain variations can be implied for instance by removing the peppercorns and then blending the vegetables into the broth by using a hand blender or the potato masher. You can further go on adding the sour cream, flour, salt, pepper and white wine to improve the taste.