{"id":37482,"date":"2024-09-19T08:53:18","date_gmt":"2024-09-19T06:53:18","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=37482"},"modified":"2026-04-28T09:57:46","modified_gmt":"2026-04-28T07:57:46","slug":"pork-knuckle-with-dark-beer-sauce-2","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/schweinshaxen-mit-dunkelbiersosse-2\/","title":{"rendered":"Pork knuckle with dark beer sauce"},"content":{"rendered":"

You will need:<\/strong> Fireclay bricks \/ Spacer grid<\/a>
Working hours:<\/strong> 40 minutes
Cooking time: <\/strong>ca.<\/strong> 3.5-4 hours<\/p>\n\n\n\n

Preheating:<\/strong> approx. 30 minutes
Top heat: <\/strong> approx. 250-300\u00b0C - later 160-180\u00b0C and 260-280\u00b0C

<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong> (for 8-10 people)
<\/p>\n\n\n\n

    \n
  • 2 rear pork knuckles of approx. 1.5 kg each<\/li>\n\n\n\n
  • 1 EL Pfeffer, frisch gemahlen<\/li>\n\n\n\n
  • 2 tablespoons salt<\/li>\n\n\n\n
  • 1 tbsp caraway seeds, ground<\/li>\n\n\n\n
  • 2 medium-sized onions<\/li>\n\n\n\n
  • 1-2 Karotten<\/li>\n\n\n\n
  • 1 parsley root<\/li>\n\n\n\n
  • 1 piece of celeriac (approx. 150 g)<\/li>\n\n\n\n
  • \u00bd stalk of leek<\/li>\n\n\n\n
  • 3 garlic cloves<\/li>\n\n\n\n
  • 3 tablespoons frying oil<\/li>\n\n\n\n
  • 2 bottles of dark beer (at least ;-))


    In addition:<\/strong> <\/li>\n\n\n\n
  • Salt<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    Cut the rind in a diamond shape at a distance of two centimeters. This is best done with a cutter knife. The meat must not be damaged in the process.

    Mix the pepper, salt and caraway seeds in a small bowl. Rub the pork knuckle thoroughly with the mixture, including between the incisions.
    Die Haxen bei Raumtemperatur stehen lassen, bis der Merklinger hei\u00df ist. So ziehen die Gew\u00fcrze besser ein. Alternativ die Haxen schon am Vortag w\u00fcrzen und \u00fcber Nacht in den K\u00fchlschrank stellen.

    Heat the Merklinger to approx. 250-300\u00b0C.

    Die Zwiebeln, mit der Schale, achteln. Karotten, Petersilienwurzel, Sellerie und Lauch putzen, waschen und grob zerkleinern. Die Knoblauchzehen andr\u00fccken.
    <\/p>\n\n\n\n

    Heat a roasting pan on the firebricks and heat the oil in it. Fry the vegetables well in the hot fat. Then pour in 300 ml boiling water.

    Reduce the heat in the Merklinger to approx. 160-180 \u00b0C.

    Place a rack on the roasting pan, place the shanks on it and place in the hot Merklinger.

    Nun d\u00fcrfen die Haxen (je nach Gewicht) ca. 3,5 Stunden im Ofen bleiben. Die Oberhitze dabei auf 160-180\u00b0C halten. Daf\u00fcr gelegentlich ein Holzscheit nachlegen, so dass das Feuer nicht ausgeht.

    Wenn n\u00f6tig, Fl\u00fcssigkeit nachgie\u00dfen. Daf\u00fcr gerne Dunkelbier verwenden.

    Turn the shanks once during the cooking time so that they brown evenly.

    Halfway through the cooking time, keep basting the pieces of meat with beer.

    Once a core temperature of 72-75 \u00b0C has been reached, remove the shanks from the Merklinger.

    Strain the delicious sauce from the roasting pan into a saucepan.
    Allow the dark beer sauce to simmer again, thicken with starch to taste and season to taste.

    Now it's time for the crust! To do this, add a few more logs and push the fire in the combustion chamber all the way to the back. The top heat should be approx. 260-280 \u00b0C.

    For a great crust, sprinkle the shanks all over again with salt. Then place back on the rack over the empty roasting tin and place in the heated Merklinger.

    You'll soon hear the crunch and crackle as the crust pops all around. Watch out! This happens very quickly at these temperatures! So - make sure you stick with it!

    The shanks are cooked through at a core temperature of 80\u00b0C.

    Serve the pork knuckle with the dark beer sauce. Serve with wine sauerkraut, potato dumplings and a hearty loaf of bread or lye pastry from Merklinger.

    <\/p>\n\n\n\n

    <\/div>\n\n\n\n



    Tip:<\/strong> You can find the recipe for pretzel bunnies here under recipes. Instead of the bunnies, you can also make pretzels or rolls.<\/p>","protected":false},"excerpt":{"rendered":"

    Du ben\u00f6tigst daf\u00fcr: Schamottsteine \/ AbstandsrostArbeitszeit: 40 MinutenGarzeit: ca. 3,5-4 Stunden Vorheizen: ca. 30 MinutenOberhitze: ca. 250-300\u00b0C \u2013 sp\u00e4ter 160-180\u00b0C und 260-280\u00b0C Zutaten (f\u00fcr 8-10 Personen) Die Schwarte rautenf\u00f6rmig im Abstand von zwei Zentimetern einschneiden. Das geht am besten mit einem Cuttermesser. Das Fleisch darf dabei nicht verletzt werden. Pfeffer, Salz und K\u00fcmmel in einer […]<\/p>\n","protected":false},"featured_media":37478,"template":"","tags":[],"kochen":[83],"backen":[],"grillen":[95],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-37482","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-fleisch","grillen-fleisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/37482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/37478"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=37482"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=37482"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=37482"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=37482"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=37482"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=37482"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=37482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}