Bavarian Ham hocks is a traditional and authentic German Bavarian specialty and always part of the Oktoberfest menu. The German name for it is “Schweinshaxe” – Haxe is another name for “leg”, and Schwein means “pig”. Ham hocks are also called Eisbein, Hachse, Haxe, or Stelze.
The German pork knuckle is served on the popular German Oktoberfest, and you can order it in Munich on the “Wiesn”. If you want to cook it you need to get the right meat. Normally you find it at German stores that carry meat and sausages. Happy Cooking and enjoy your German Ham hock Oktoberfest recipe!
Ingredients (serves 4)
1 bunch soup greens (leek, carrots, celery root and greens)
2 pork knuckles – Find them at the online German Deli store
2 medium sized onions
salt, black pepper
2 tsp caraway seeds
500 ml vegetable broth
250 g beer (Pilsner)
1 small cabbage
175 ml apple vinegar
1 pinch sugar
2 tbsp oil
250 g carrots
1 bunch parsley
1-2 tbsp potato starch or tapioka
- Cut the soup greens in coarse pieces, and onion too.
- Wash the meat, and pat it dry; spread salt, caraway and pepper evenly allover the meat
- Preheat oven to 200 degrees C
- Put the pork leg on a dripping pan and broil it for 2 hours.
- After broiling for about 30 minutes pour on and on broth and beer over it (entirely 400ml of liquid).
- Cut cabbage in halves and remove stem; cut it in fine stripes; wash it an let it drip of.
- Cut remaining onions very fine.
- Pour vinegar into a cooking pan and add 100ml broth, salt, pepper, sugar and onions; bring it to a boil, add the oil.
- Pour the liquid over the cabbage, let it cool off a bit before you knead it with your hands.
- Cut carrots on fine stripes or grate them; mix them into the cabbage; cover it and let it soak for at least 30 minutes.
- Cut parsley very fine and leave some for the decoration.
- Get meat out of the oven and broil them under a grill for 5 minutes until crispy.
- Pour the meat liquid through a sieve into a cooking pan.
- Mix starch with some water until smooth and add it to the gravy; bring it to a boil and let it cook for 3-4 minutes on low heat.
- Spice salad with salt and pepper and decorate it with the parsley.
Serve “Schweinshaxn” with Sauerkraut or the cabbage salad and with Knoedel – the popular Bavarian Dumplings.
The best German Mustards