Oktoberfest and Schweinshaxe. Prost!

Yesterday saw us reach the halfway point for Oktoberfest. (16th September-3rd October.) If you attend an Oktoberfest in this country, the food offer will generally be, a German sausage of some kind, (hopefully, a genuine German Bratwurst.) typically served in a pretzl roll with sauerkraut and senf, or plated up in pairs, alongside a German potato salad.

If you are really lucky, then there just might be a Frikadellen available, (once again, served in a roll or with potato salad.) the reason that these are so often, all that is on the menu, is because they are both relatively easy (and quick!) to prepare.

In Munich, however, the star of Oktoberfest is the slow cooked Schweinshaxe! This traditional Bavarian dish is so popular, that during the festival 80,000 portions are consumed. Sadly the long, slow cooking time makes it somewhat impractical for many UK venues to consider offering on their festival menu.

But what exactly is Schweinshaxe?

Put simply, Schweinshaxe is a lightly spiced pork hock, roasted until the skin is crisp, and served with a potato dumpling and braised red cabbage, and/or sauerkraut. The most important element of the finished dish, is that whatever else you decide should accompany it. It absolutely MUST, be served with a rich, dark German beer gravy.

The recipe:

Make a simple spice rub. 1/2 a teaspoon of sea-salt, 1 teaspoon of FGBP (Freshly Ground, Black Pepper.) 2 teaspoons of caraway seed. Grind the spices and add 2/3 cloves of crushed garlic. Gently massage the rub into the meat of the pork (One hock per person.)

Turn the hock over and deeply score the skin, rubbing in some more salt.

Roughly chop some stock vegetables, (carrots & onions.) place them in a roasting dish with a couple of Bay leaves. Sit the pork on top of the veggies and add 1/2 a pint of beef stock and 1/2 a bottle of dark German beer, (We used Ayinger Celebrator a 6.7% Doppelbock.*)

Roast the pork for 2 hours at 150 degrees. (basting occasionally.) After 2 hours remove the pork, turn the grill up to 240 and cook the hocks on their own for a further 15 minutes to crisp up the skin (Crackling.) Keep a very close eye on the pork, and as soon as it is done remove from the oven and serve.

While the pork is crisping up, drain the stock vegetables into a jug, to make the gravy.

Make a light roux. Gradually add the stock, stirring constantly until you have created a rich gravy, then add the other half of the beer. stirring until dark and rich.

Serve, Prost!

*If you would like to try this dish at home, use the secret codeword SCHWEINSHAXE and receive a 20% discount on a bottle of Ayinger Celebrator!*

*One bottle per person. Take out only.