After the posts about Bamberg several readers asked me for recipes, especially the one about „Bierhaxn“, or „Halloumi“ and „Schnitzel“. I am happy to answer and provide them.

Halloumi is easy to answer, it was already posted last November. Just click under TAGS on „Halloumi recipes“.   For the Schnitzel, I promise to post it a.s.a.p.

German Bierhaxn.

Today lets start with the famous German Bierhaxn. Bierhaxn is German for Bier=beer and Haxn=knuckle, Bierhaxn=beerknuckle, the most wellknown dish during Munich Octoberfest. It is so easy to do. I will show you 2 slight different recipes named A and B. And I will for you add how to make a „Knoedel“ (dumpling) and how to make „Kraut“ (cabbage). It’s not the real „Sauerkraut“ but the typical one which is served in Bavaria with the „Haxn“. I prefer variation A because it’s the easiest one. Variation B is typical Bavarian again mostly served with „Bavarian Kraut“ and „Potato Dumplings“.

     Typical Bavarian Bierhaxn menu.

Bierhaxn A.
1 1/2 kg pork , 2 large pork knuckles or 4 small ones,
2 onions, peeled and halved
5 cloves of garlic, peeled and halved
1 clove
5 bay leaves
1 teaspoon juniper berries
1/2 teaspoon cumin
2 tsp salt
some pepper, coarse from the mill

      Wonderful tender meat.

Bierhaxn B.
2 large pork knuckles (each  800 g) or 4 small ones,
250 ml of water
1 tsp salt
1/2 teaspoon pepper
1 onion
250 ml beer, strong beer c. 7-9 %

   Freshly grilled knuckles out of the oven.

Dumplings.
1 kg potatoes
2 tbsp semolina
200 g potato flour or other starch
salt

  Bavarian potato dumplings.

White Cabbage.
1 head white cabbage (about 1 kg)
150 g streaky bacon
1 large onion
2 tablespoons goose fat (or lard)
1 small apple
1 tablespoon sugar
3/8 L broth
2 tablespoons apple cider vinegar
1 tablespoon cumin (whole seeds)
1 tablespoon cornstarch
Pepper and salt

    The white (some say green) cabbage.

How to do.

Bierhaxn A.
Give water in a large pan. Then add onions, garlic and spices to the water. Bring to a boil and briefly give knuckles into the water (they should be covered with water) and simmer on lowest heat for about 90 minutes. Just keep the water very hot – not boiling anymore.

  Pork knuckles fresh from the butcher.

Just before the time is up, preheat your oven up to 180 to 200 ° C. Take knuckles from the water, drain them and cut the skin carefully crosswise. Then, in a roasting pan, crisp for a good hour in the oven til they are really browned. Just made them today for us, can’t wait !

    Mixing together and boiling the broth.

Bierhaxn B.
Cut the skin of the pig’s trotters rhomboid crosswise, salt and pepper. Give 250 ml of water in a roasting pan, put in the knuckles and roast in a preheated oven at 200 ° C for about 150 minutes. Here you need now to pour every 15 minutes  the knuckles with the meat juices.

   Cooking the knuckles in the broth.

Peel the onion into quarters and give after about 90 minutes to the knuckle. After 2 hours, increase the temperature to 250 ° C. The brush the meat every 10 minutes with beer and finish frying. serve the finished knuckles hot, fresh out the oven.

  Cooked and skin cutted, ready for grilling.

Loosen the meat juices with some water, pour through a sieve into a saucepan, bring to a boil, season to taste and serve unattached to the knuckle as a fine sauce. same method you can use for the variation A to receive a delicious sauce. You did everything right when the meat falls off the bone and melts in your mouth. The crispy skin is another delicatesse.

   Doesn’t look this grilled „Haxn“ not inviting?

Dumplings.
For the potato dumplings cook the potatoes, peel and press through a potato ricer. Generously add salt, semolina and potato flour. Add potato flour as far as flour give up the dumpling dough is softness and dryness. Then put dumplings in boiling salted water and simmer for about 25 minutes.  They should swim above. Remove with a slotted spoon and let evaporate easily. if you have leftovers, slice them into 3 or 4 thick slices and brown them in a light oiled pan. Delicious side dish for a next meal!

White cabbage.
First, cut the cabbage in four parts and remove the hard brew. Then cut the cabbage into thin strips and set aside.
Then cut the bacon into small cubes and peel and cut the onion also into small cubes.
In a large pot the goose fat (or lard) is heated and the bacon is added there to and is omitted. Then sprinkle over the sugar and brown lightly.

  Sliced cabbage.

Add the onions there to and let them sweating.
Now add the cabbage strips to the pan and braise. For this purpose, they are frequently stirred. When the cabbage starts to become soft, pour the broth.
Peel the apples, remove seeds, cut into cubes and also admit. Season with salt, pepper, vinegar and cumin.

     Smoked bacon ready to cube.

Now reduce the heat  and a cover your pan. This cabbage needs now to braise 30 to 40 minutes. When it’s finished, the Bavarian cabbage is soft, but does not bite.
Finally, the cornstarch is stirred in 3 teaspoons cold water and mixed into the cabbage to bind the remaining liquid. Season again with salt and pepper.

   The cabbage mixture before braising.

While carbon formerly was considered a poor man’s food, the Bavarian cabbage can be found today in noble restaurants.
Not everyone can withstand the cabbage equally well. Because fibers are contained in the carbon that humans can not digest or has difficulties arise in some people after eating cabbage bloating and / or unpleasant odors. If expand the unpleasant odors, which is bad for the bystanders, for those who suffer it indicates the end of abdominal pain.

    Ready to serve.

With original Bavarian cabbage it comes rarely to the unpleasant side effects. Because spices such as cumin, ginger or fennel prevent bloating. Cumin seeds are abundant contained here, they not only taste delicious, but also ensure proper digestion.

   Delicious every time, served warm or cold.

Tips.
Even in Uruguay I had never problems to get the pork knuckles. Every butcher cut them for us on a few day demand. Our German butcher in Maldonado also provided lard if you order in advance. But, you have to tell them very clear to „leave skin on and on the bone“ !! Down here some different options how we serve „Bierhaxn“ in germany .

   All over Germany, you find it served with red cabbage and sauce.

   Northern German style with fresh salad and fried potatoes.

  Frankfort style with mustard and potato salad.

   American style with potato salad and sweet corn.

   East German style with red cabbage and mash potatoes.

Again the Bavarian style, mouthwatering decorated, with dumplings in sauce and fresh made kraut.

Don’t forget a delicious beer with your fantastic meal.  Just made this meal  for us today.  My beer today is the local Volcanica (coming up in a following post) out of the „Gnom“ glass.  Can’t wait to dig in.  How about you ?