Amount Measure Ingredient -- Preparation Method
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2 Schweinshaxn (knuckle of pork), each 2 pounds
3 oz. onions
salt, pepper, tarragon
3 tb beer
guar gum to thicken
sweetener to taste
Preparation:
Wash the Schweinshaxn and dry them. Rub pepper, salt and tarragon on the meat. Dice the onions. Put the onions and the Schweinshaxn in the watered crockpot and put the beer over the meat. Close crockpot and put in oven for 2 hours. Remove the Lid of the crockpot and put another 1/2 hour in oven to brown the Schweinshaxn. Make a sauce from the liquid and thicken with guar gum. Add Sweetener to taste. Serve with Sauerkraut!
