German pork shank and potatoes

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German pork shank and potatoes

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Ingredients

1-2 pork shaniks
2 cloves of garlic
herbal salt with tarragon, summer savory, oregano, thyme
Freshly ground pepper variety
1 large bottle of brown beer and a little more
1 dry onion chopped
barley and cumin seeds
GERMAN POTATOES
potatoes Sliced or cubes
Sea salt
smoked bacon chopped
dried white onions chopped
olive oil
1/2 glass of water
  • Medium

Ingredients

  • GERMAN POTATOES

Directions

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German pork shank and potatoes

Two authentic recipes from the Schumacher brewery 1838

Dusseldorf is a beautiful cosmopolitan city, combining yesterday with today uniquely. It was destroyed by the bombings but was reborn more modern. At the famous Schumacher brewery of 1838, they introduced us to authentic flavors and gave us the recipes. The environment is incredible, warm atmosphere, beautiful smiles, stained glass of another era, painted tiles and wooden decoration and beer glasses filled and emptied at the speed of light.

Here we tried the famous Altbier dark beer. The beer is produced from the best hops, quality malt and clean cool water. It is kneaded at a moderate temperature using top fermentation dough, which gives freshness but matures at a colder temperature and acquires a clean and warm taste. Try sausages, shank and schnitzel authentic from excellent pork.

Acccording to tradition the technique of baking bread and schnitzel was attributed to the Romans in the 1st century BC. The most popular variations of Schnitzel are Jägerschnitzel (“schnitzel hunter”, with wild mushrooms), Zigeunerschnitzel (“schnitzel” with pepper sauce) and traditional homemade spatzle pasta.

Authentic pork shank (schweinshaxe)

From the famous “Schumacher Alt” brewery

Steps

1
Done

We put the shanks upright in a pan and we let them dry in the fridge overnight.

2
Done
5 minutes

The next day, we grate them with the garlic, stronger at the bottom. We put them in a pan, we sprinkle with salt and pepper and we fry for 5 minutes, while turning them.

3
Done
4 hours

We transfer the shamks to a pan with its liquids, we pour a little beer and we add the onion and seeds. We bake in a preheated oven at 180°C for 4 hours.

4
Done

After the first hour, we cover the shanks with a little beer and, as soon as the skin starts to become crispy, we add beer every 45 minutes to moisten the package and make it even crispier.

5
Done

NOTE: THE RIGHT SHANK SHOULD "BREAK" AND BE EASY TO CUT TO THE BONE, THE PERFECT SHANK CAN BE CUT WITH THE FORK.

We serve with potatoes and fresh apple slices or with sweet and sour red cabbage.

6
Done

BRATKARTOFFELN: THE GERMAN POTATOES THAT GO WELL WITH EVERYTHING.

We put the potatoes in a deep frying pan with olive oil .We let them take color on one side and we turn them on the other.

7
Done

We add the salt, we pour the water over them and we let them absorb it, shaking the pan.

8
Done
5 minutes

We add the onion and bacon and cook for 5 minutes together, turning the potatoes until they are golden.

TDriver

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Pappardelle with basil pesto and avocado
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