Schweinshaxe (Roasted Pork Knuckle)

Schweinshaxe (Roasted Pork Knuckle)

Schweinshaxe Recipe (Roasted Pork Knuckle) Ingredients Pork Knuckle 1 Carrot diced 1 Onion diced 1 Celery stalk diced 2 Garlic cloves crushed and chopped 1 can or bottle of beer (preferably dark) Salt and Pepper to taste Steps Preheat oven to 350F Place diced veggies, garlic, and Hock in a roasting pan Season with salt and pepper Pour in the bottle of beer Cook for approx. 3-4 hours or until internal temperature is appx. 200F Baste with the beer every 30-45 minutes For the last 15-20 minutes, turn oven up to 450 to crisp the skin Serve with red cabbage and roasted red potatoes

OVEN ROASTED PORK BELLY by Butcher Block No. 9

OVEN ROASTED PORK BELLY by Butcher Block No. 9

OVEN ROASTED PORK BELLY Serving size: 2-4 1 pound skinless pork belly 2 teaspoons fine salt 2 teaspoons sugar A few grinds of black pepper Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate 2-24 hours. Preheat oven to 450°F. Roast pork belly for 30 minutes, fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days. Enjoy on a salad, ramen, past or by itself!

OSSO BUCCO by Butcher Block No. 9

OSSO BUCCO by Butcher Block No. 9

OSSO BUCCO RECEIPE Serving size: 4-6 4 pounds veal, beef or lamb shanks cut in 2 inch slices ¼ cup flour, salt, and pepper 2 tablespoons olive oil 2 tablespoons butter 2 onions, chopped 1 carrot, chopped ½ bottle dry white wine A 14.5-ounce can plum tomatoes, chopped 2 garlic cloves, chopped Grated zest of 2 oranges 1 cup stock, more if needed Heat the oven to 350°F. Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the […]

Welcome to the New Butcher Block No.9

Welcome to the New Butcher Block No.9

Making quality product takes time! All of our hand-crafted salamis, charcuterie, fresh and raw products are made in-house or at our Palmer warehouse. Our skilled sausage makers are equally well known for both their mastery and creativity. We have heard the exclaimation “this is like a candy shop!”many times from first time customers when they see our elaborate selection. From Burnt End Brats to Farmhouse Salami we have many creations and flavors that have debuted at Butcher Block No.9. Whether you desire a smoked sausage, salami, bratwurst or charcuterie we are sure that we can help you find what suits your fancy.