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Bavarian pork knuckle in Schweinhax beer

Bavarian Pork Knuckle (Schweinshaxe) Braised in Beer

Traditional, very hearty, and incredibly delicious! If you love pork as much as I do, you have to try Munich-style Bavarian pork knuckle (Schweinshaxe). The dish comes out one of a kind, like nothing else, yet it's made from ordinary ingredients. Perfect for a holiday or a Sunday dinner.

Pearl

Recipe author

Bavarian pork knuckle in Schweinhax beer

Composition / ingredients

Servings:

Pork knuckle

Beer (dark or light)

Onion (1 for the broth, 2 for the cabbage)

Carrot

Parsley

Garlic

Celery stalks

Peppercorns

Salt

Honey

Mustard

Sauerkraut

Apples (sweet or semi-sweet)

Onion (1 large)

Champagne (or white wine (sweet/semi-sweet))

100

Vegetable oil

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 48 % 11 g

Carbohydrates 17 % 4 g

152 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make Bavarian pork knuckle? Gather all the ingredients you'll need. You can use either dark or light beer for the recipe. Choose a fresh, good-quality knuckle. If you bought it frozen, thaw it ahead of time on the bottom shelf of the refrigerator. Singe the knuckle if needed, then wash it thoroughly. Place the pork knuckles in a large pot.
Step 2:

Pour the beer in over the pork. Top up with cold water until it completely covers the knuckles.
Step 3:

Peel the carrot, garlic, and onion. Rinse all the vegetables, the parsley, and the celery stalks well. Cut everything into pieces and add it to the knuckles. Toss in the peppercorns. Set the pot over high heat.
Step 4:

As it comes to a boil, a thick foam forms. Skim it off and salt the broth to taste.
Step 5:

Lower the heat and cook the pork knuckle for about two hours over low heat. The water shouldn't bubble too hard — this is important!
Step 6:

While the knuckle cooks, deal with the cabbage. Rinse the sauerkraut in clean cold water and squeeze it out. Grate the apples on the coarse side of a grater (peel them first if you like). Peel the onion and garlic. The onions I had on hand were small, so I used 3 small ones.
Step 7:

In a deep-sided skillet, melt the butter and add a tablespoon of vegetable oil. Sauté the onion until soft. Add the sauerkraut, the apples, and the garlic grated on the fine side. Pour in the champagne or white wine. Stir everything well and simmer, covered, over moderate heat until the cabbage is done. At the end, uncover and cook off the excess liquid. If your apples aren't sweet and the cabbage is too sour, add a pinch of sugar.
Step 8:

Lift the cooked knuckle out onto a tray or flat plate.
Step 9:

In a small deep bowl, mix 50 ml of the beer broth, 1 level tablespoon of honey, 1 teaspoon of mustard, and a pinch of salt. Coat the pork knuckles all over with this marinade.
Step 10:

Spread the cabbage in an even layer on a baking sheet and set the knuckle on top. Put it into a preheated oven at 400°F (200°C) for 20–40 minutes. The baking time and temperature depend on what your oven can do. If you're making a knuckle for the first time, don't wander far from the oven — check on it now and then to make sure the meat isn't burning.
Step 11:

Once a crispy crust forms on the pork knuckles, the dish is ready!

You can serve the braised cabbage straight from the pan and bake the pork knuckle separately in a suitable baking dish. The cooking time for the cabbage in the pan (step 7) depends on your sauerkraut. If it's soft, 30 minutes of simmering will be enough. If it's crisp and firm, leave it to simmer longer (an hour or more). Serve a glass of cold, frothy beer alongside the fragrant knuckle and cabbage. Enjoy!
Pierce the meat with a knife: if the knife goes in easily and clear juices run out, it's done; if the juices are pink or red, keep cooking.
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish turn out well, take advantage of our helpful information on how ovens behave!
So the oven has time to reach the right temperature, turn it on ahead of time (10–20 minutes before you start cooking).