Recept

Schweinshaxe

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Spola av fläsklägget och torka det med lite hushållpapper.
Skär in svålen. Krydda med salt, peppar och paprika.
Smält smöret i en stor stekpanna. Bryn fläsklägget runtom i 10 min.
Flytta över till en ugnsäker from, med sky och allt. Lägg i löken, lagerbladet, enbären, nejlikorna och senapskornen. Tillsätt 1,25 dl kokande vatten. Ställ in i 200 grader varm ugn.
Baka i ca en timme. Pensla ibland med öl och vänd ibland lite på fläsklägget. Ev. behövs det mera vatten. Öl-vatten-skyn kan man göra sås av om man vill.

Servera gärna med surkål.

Johan

2013-04-20

Another preparation that is sometimes said to be closer to an authentic Bavarian recipe for schweinshaxe involves covering the meat in a spice rub made from juniper berries, cloves and black pepper. The ham hock is allowed to absorb the flavors of the rub for anywhere from 12 to 24 hours. After it has marinated in the dry rub, the ham hock is grilled over a fire or skewered and roasted very slowly on a rotisserie or spit until done.
Johan

2013-04-20

One final preparation of schweinshaxe involves frying onions in oil until they are soft, after which a good amount of sauerkraut is added to the pan so it cooks just slightly. Stock is added to the sauerkraut along with juniper berries, garlic and black pepper, and the mixture is allowed to reduce a little. The ham hock is placed on top of the sauerkraut mixture and allowed to cook for a few hours until it is done. The completed schweinshaxe is served on a plate over the sauerkraut.