Schweinehaxe with two beer sauces (pork shank)

Schweinehaxe

Schweinehaxe, or pork shank, is an iconic dish from German cuisine that is perfect for lovers of hearty, savoury meals. It combines tender, juicy pork shank with a crispy crust, and is often served with delicious beer sauce. In this recipe, we show you how to prepare this traditional dish, including the homemade beer sauce that goes perfectly with it. With the flavours of German beer, garlic, onions and spices, you will be amazed by the explosion of flavour on your plate. So, fire up the barbecue and get ready for a culinary trip to Germany as we guide you through making Schweinehaxe with beer sauce.

Recipe Schweinehaxe with two beer sauces

Time: 2.5 / 3 hours
Persons: 
Pan: VH30H, VH30, VH35F

Ingredients:

For Schweinehaxe:

• 1500 g pork shank (Schweinehaxe)
• 300 ml beef stock
• 300 ml German beer (e.g. Warsteiner)
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon caraway seeds
• 1 teaspoon garlic powder
• 2 white onions
• 2 tablespoons sunflower oil
• Cornstarch (optional)

For the Beer Sauce:

• 2 bottles of beer
• 6 tablespoons ketchup
• 2 bulbs of garlic
• 4 tablespoons apple cider vinegar
• 3 tablespoons dijon mustard
• 1/2 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika powder
• 1 teaspoon black pepper
• 2 teaspoons garlic powder

Preparation:

1. If your Schweinehaxe is not brined, put the meat in a bath of water supplemented with 50 grams of salt per litre overnight. This will make the meat more tender.
2. Light the barbecue and preheat it to 180°C indirect heat.
3. Mix 1 teaspoon of each of the following ingredients: pepper, salt, caraway and garlic powder in a bowl to make a spice mixture.
4. Slice the Schweinehaxe all around with a sharp knife so that the spices stick better to the meat.
5. Coat both hacks with the spice mixture and place them in a Dutch oven. Add a little sunflower oil.
6. Place the Dutch oven on the BBQ grill and brown the Schweinehaxe for about 15 minutes all around.
7. Meanwhile, slice the onions and add them to the pan. Also pour the stock and beer into the pan.
8. Close the lid of your BBQ and bring the contents of the pan to the boil. Allow to cook for about 1.5 to 2 hours.
9. Meanwhile, chop the bulbs of garlic very finely or use a garlic press.
10. Put the finely chopped garlic together with all the other ingredients for the beer sauce in a small Dutch oven and stir well. Do not put the pan on the fire yet.
11. When it is time to remove the Dutch Oven with the Schweinehaxe from the barbecue, also remove the plate setter and raise the temperature of your BBQ to 250°C.
12. Remove the Schweinehaxe from the Dutch Oven and grill them on the barbecue until nicely browned.
13. Now place the pan with the beer sauce also on the barbecue and simmer for 10 minutes, stirring regularly.
14. Add a little cornstarch to the cooking liquid and the onions left in the Dutch Oven of the Schweinehaxe. Stir well and put this Dutch Oven also on the grill rack.
15. When the crust of your Schweinehaxe is crispy and the sauces nicely bound, your German brewery meal is ready to serve.

A tasty German dish to take your barbecue party to the next level. Juicy pork chops with a crispy crust, served with not one, but two delectable beer sauces. A perfect blend of tradition and flavour, this recipe is sure to impress your guests.

Terug naar overzicht