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The Hirshon Bavarian Braised Pig Knuckle in Beer Sauce - Schweinshaxe mit Biersoße

The Hirshon Bavarian Braised Pig Knuckle in Beer Sauce – Schweinshaxe mit Biersoße

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4.4 from 10 reviews

  • Total Time: 0 hours


Units Scale
  • Braised knuckle:
  • 6 1/4 lb. weight of pork knuckle(s), sometimes referred to as shanks – knuckles are the lower part of the shank
  • 4 Tbsp. strong German mustard
  • 1/2 tsp cumin, powdered in a spice grinder
  • 1 Tbsp. cracked caraway seeds
  • 1 Tbsp. pressed garlic
  • 5 pinches of freshly-ground black pepper
  • 1 teaspoon sweet Hungarian paprika
  • 1 teaspoon sunflower oil
  • ***
  • For gravy:
  • 1 bundle Bavarian Suppengemüse – Tie all together with kitchen twine: 2 carrots, 2 stalks very leafy celery, 1 leek, halved, a parsley root (optional but strongly preferred), 1 small bunch parsley, 1 sprig fresh marjoram and 1 sprig fresh thyme
  • Spice sachet tied up in cheesecloth, made from: 1 tbsp caraway seeds, 3 bay leaves, 4 cloves
  • 2 large yellow onions, peeled and diced
  • 6 cloves of garlic, minced
  • 1 liter roasted beef stock
  • 1/2 liter pilsner beer
  • A medium-dark roux made of equal parts flour and butter
  • 1 tsp. caraway seeds, powdered in a spice grinder (TFD addition, optional)
  • 3 cloves roasted garlic (TFD addition, optional)
  • Kitchen Bouquet, as needed for proper dark color
  • ***
  • Garnish with 1 bunch snipped chives
  • Additional strong mustard and creamed horseradish
  • 4 heads roasted garlic


  1. On the day before preparation, wash the knuckle(s) thoroughly and pat dry. Cut the rind of each crosswise several times with a sharp knife. Put the washed, patted knuckle(s) into a large freezer bag and knot/seal it tightly closed. Then, massage the knuckle(s) with the marinade thoroughly and put the knuckle in the fridge overnight.
  2. Place the pork knuckle(s) (with the marinade solids) in a large dutch oven or a larger pot with a lid. Add the onion, garlic, the vegetable/herb bundle, salt and pepper plus the spice sachet. Add the beer and the stock.
  3. Cover with the lid, bring to boil over medium-high heat.
  4. Once it starts boiling, reduce the heat to medium – the knuckle(s) will continue to simmer. Leave for 60 minutes.
  5. Check on and move them around once or twice during that time.
  6. After one hour, remove the knuckle(s) from the liquid and place in a lightly-oiled roasting pan.
  7. Discard the aromatics sachet. Untie soup vegetable/herb bundle, discard twine but return the veggies and herbs to the pot.
  8. With an an immersion blender, blend the cooled-off liquid from the boiled knuckles along with the roasted garlic cloves and vegetable/herbs. Use part of this as basting liquid for the knuckles and the rest as the base for a gravy.
  9. Place the roasting pan in a 375°F oven and roast for 2 hours. You may vary the time depending on the strength of your oven, but 2 hours is average.
  10. While roasting the knuckle(s), baste a few times with the blended liquid and every 10 minutes with dark beer. The skin will become caramelized and become quite crispy.
  11. The roast is done when the meat can be easily removed from the bone. Take the knuckle(s) out of the saucepan and keep warm.
  12. Season the reserved sauce from the blended stock and vegetable, add some roux, the roasted garlic cloves (crushed to a paste), and season with freshly-ground caraway to taste.
  13. Heat over medium heat and stir until thickened into a delicious gravy – use Kitchen Bouquet as needed to achieve the proper color.
  14. Arrange the knuckle(s) with gravy on large, preheated plates.
  15. Place the casserole dish on a surface on the table and sprinkle with chives. Everyone serves themselves. Additional mustard and creamed horseradish should be made lavishly available to all. Provide a head of roasted garlic, or at minimum several cloves, to each diner.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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