About this recipe:This dish is particularly popular in Bavaria. Ham hocks and vegetables are braised until tender and then roasted in beer. Use the strained cooking liquid as a sauce.
1 carrot, diced
1 onion, peeled and diced
1 leek, chopped
1 stick celery, diced
2 meaty pork knuckles or ham hocks
2 tablespoons vegetable margarine
1 teaspoon whole black peppercorns
salt to taste
4 tablespoons beer
1 pinch ground cumin or to taste
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Method Prep:30min › Cook:3hr30min › Ready in:4hr
Place the carrot, onion, leek, celery and pork knuckles into a large stock pot. 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 220 C / Gas 7. Melt the margarine in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables and about 500ml of the cooking liquid into the pan.
Roast 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 flavour. Serve with potato or white bread dumplings or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained and served as a sauce.
You may need to pre-order these from your local butcher. They are also known as ham hocks.