ReceptnaptárEisbein (smoked pork knuckle with sauerkraut)
Eisbein is a hearty, characteristic dish of German, especially Berlin, cuisine: smoked pork knuckle slowly boiled tender, served with sauerkraut and mustard. The meat is gelatinous and falls apart, while the sauerkraut lightens its richness.
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Method
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- Put the smoked pork knuckles into cold water with the onion, carrot, bay leaves, peppercorns and juniper berries.
- Bring to the boil, then simmer over low heat, covered, for 2-2.5 hours, until the meat easily comes away from the bone.
- Meanwhile braise the sauerkraut with the caraway seeds and a little water for 20 minutes.
- Remove the cooked pork knuckles from the liquid.
- Serve with the sauerkraut, pureed peas and mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't over-salt the smoked pork knuckle, as the smoking already makes it quite salty.
- Save the cooking liquid, as it makes an excellent soup stock.
- Braise the sauerkraut with caraway, as it aids digestion alongside the rich meat.
- Fresh, strong mustard is best, as it offsets the richness of the meat.
Frequently asked questions
What's the difference between Eisbein and Schweinshaxe?
Eisbein is smoked and boiled, while Schweinshaxe (roast knuckle) is roasted from raw meat with a crisp skin.
What is it traditionally served with?
Sauerkraut, pureed peas or potatoes, and strong mustard.
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