Ingredients with Measurements:
- 4 pork knuckles (Schweinshaxe), about 1.5-2 pounds each
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 4 large carrots, peeled and cut into chunks
- 4 large parsnips, peeled and cut into chunks
- 2 large turnips, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
Special equipment needed:
- Slow cooker
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork knuckles with salt and black pepper, and sear them in the skillet until browned on all sides, about 8-10 minutes.
2. Transfer the pork knuckles to a slow cooker.
3. In the same skillet, sauté the chopped onion and minced garlic until softened, about 5 minutes.
4. Add the beef broth, red wine, tomato paste, bay leaves, thyme, rosemary, paprika, salt, and black pepper to the skillet. Stir well to combine.
5. Pour the mixture over the pork knuckles in the slow cooker.
6. Add the chopped carrots, parsnips, turnips, and potatoes to the slow cooker.
7. Cover the slow cooker and cook on low heat for 8-10 hours, or until the pork is tender and the vegetables are cooked through.
8. Remove the pork knuckles and vegetables from the slow cooker and transfer them to a serving platter.
9. Strain the cooking liquid through a fine-mesh sieve and discard the solids.
10. Serve the pork knuckles and vegetables with the strained cooking liquid on the side.
Time:
Preparation time: 30 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4 servings
Nutritional information:
Calories per serving: 750
Fat: 38g
Carbohydrates: 46g
Protein: 47g
Sodium: 1200mg
Sugar: 12g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shanks or pork hocks.
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Carrots, parsnips, turnips, and potatoes can be substituted with other root vegetables, such as sweet potatoes, rutabagas, or celery root.
Variations:
- Add chopped apples or pears to the slow cooker for a touch of sweetness.
- Use beer instead of red wine for a different flavor profile.
- Add chopped kale or spinach to the slow cooker during the last hour of cooking for added nutrition.
Tips and tricks:
- Searing the pork knuckles before slow cooking them will help to develop a rich flavor and crispy texture.
- Use a large slow cooker to ensure that all the ingredients fit comfortably.
- If the cooking liquid is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer it on the stovetop until thickened.
Storage instructions:
Store leftover pork and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and vegetables in the microwave or in a covered baking dish in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Arrange the pork knuckles and vegetables on a large platter and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a side of sauerkraut or braised red cabbage for a traditional German meal.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- German potato salad
- Spaetzle
- Roasted Brussels sprouts
Troubleshooting advice:
- If the pork knuckles are tough or dry, they may have been overcooked. Try reducing the cooking time or adding more liquid to the slow cooker.
- If the vegetables are too soft or mushy, they may have been overcooked. Try reducing the cooking time or cutting them into larger chunks.
Food safety advice:
- Make sure the pork knuckles reach an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schweinshaxe is a traditional German dish that originated in Bavaria. It is typically made with pork knuckles that are slow-cooked until tender and served with sauerkraut or other traditional German side dishes.
Flavor profiles:
This dish has a rich and savory flavor, with notes of red wine, tomato, and herbs. The pork is tender and juicy, while the root vegetables add a sweet and earthy flavor.
Serving suggestions:
Serve this dish as a hearty and comforting meal for a cold winter night. It pairs well with a crusty bread and a full-bodied red wine.
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Region: German