Schweinncider Recipes

SCHWEINSHAXE

Steps:

• Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
• Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
• Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

SCHWEIN-N-CIDER

Steps:

• Heat the oil in a skillet. Brown the pork on all sides.
• Add the onion and cook until tender. Add salt and pepper to taste.
• Sprinkle the flour over the meat/onions and mix to coat well.
• Add apple juice, carrots, and rosemary.
• Cover and simmer on low heat for about 30 minutes, until sauce thickens.
• Cook spaetzle according to package directions and drain well.
• Serve meat and sauce over spaetzle.

SCHWEINSTEAK

Steps:

• Set out a heavy skillet and a roasting pan having a tight fitting
• cover.
• Cut the ribs into serving-size pieces.
• Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
• Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
• While the meat is browning, prepare the meat broth.
• Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion.
• Put the meat into the roasting pan.
• Pour the broth mixture over the browned ribs.
• Add the chopped onion.
• Cover and put in a 350 degree F.
• oven for about 1-1/2 hours, or until the ribs are tender.
• With a slotted spoon, remove meat from pan to a warm serving platter.
• Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid.
• Strain the liquid and pour into a small saucepan.
• Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar.
• Cover jar tightly and shake until mixture is well blended.
• Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid.
• Bring to boiling.
• Gradually add the remaining flour mixture. Bring sauce to boiling after each addition.
• Cook 3 to 5 minutes.
• Spoon or pour about 1/2 of the hot sauce over spareribs on the platter.
• Serve remaining sauce in a gravy boat if desired.
• Serve ribs with Spaetzle.