Eisbein

Name: Eisbein
Cook time: 135 min
Total time: 135 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 Cured Pork Knuckles, ham hocks, about 1–1.2 kg each; 3 l Water, or enough to cover; 1 Onion, halved; 1 Carrots, roughly chopped; 1 small piece of Celeriac, small piece (or 2 celery stalks), roughly chopped; 1 Leeks, white part, roughly chopped; 2 Bay Leaves; 8 Juniper Berries; 10 Black Peppercorns; 800g Sauerkraut, drained; 1 Onion, finely chopped; 100g Smoked Bacon, diced; 1 tbsp Lard, or neutral oil; 150ml Dry White Wine, or 200 ml of the pork cooking broth; 1 tsp Caraway Seeds; 2 Bay Leaves; 6 Juniper Berries, lightly crushed; 300g Dried Split Yellow Peas, rinsed; 700ml Water, or light broth; 1 Onion, finely chopped; 1 Bay Leaf; 1 tsp Dried Marjoram; 30g Butter; 800g Waxy Potatoes, peeled and halved; 1 tbsp Parsley, chopped (optional); 4 tbsp German Mustard, medium-hot; Some Salt, to taste; Some Pepper (Black), to taste; Some Salt, to taste; Some Pepper (Black), to taste

Eisbein is a hearty German classic of tender, cured pork knuckle slowly braised with aromatic vegetables and warming spices, then finished to develop a crisp exterior. It’s traditionally served with tangy sauerkraut, a smooth split-pea purée, buttery waxy potatoes and sharp German mustard for a comforting, robust meal.

Eisbein is a hearty German classic of tender, cured pork knuckle slowly braised with aromatic vegetables and warming spices, then ... Show more

Traditional German Recipe

Health Grade

B+ · Healthy

Time

2 hrs

Price

2,80 €

Calories

1077 kcal

gluten free

high protein

low carb

keto

Method

Prep the vegetables

Halve one Onion for the broth, then roughly chop the Carrots, Celeriac, and Leeks. Lightly crush 8 Juniper Berries with the flat side of a knife, leave 10 Black Peppercorns whole, and keep 2 Bay Leaves ready.

Simmer the Eisbein

Put the Cured Pork Knuckles into a large pot with the chopped onion, carrots, celeriac, and leeks, plus the bay leaves, juniper berries, and black peppercorns. Pour in about 3 l Water to cover by a few centimeters, bring it just to a boil, then lower to a very gentle simmer and skim off any foam. Cook for 100 minutes to start checking, and keep going until the meat is tender and close to the bone.

Cook the sauerkraut

While the pork simmers, warm the Lard in a wide pan over medium heat and cook another finely chopped onion with the Smoked Bacon until the onion softens and the bacon starts to render, about 5 minutes. Stir in the Sauerkraut, 150 ml Dry White Wine (or about 200 ml of the pork cooking broth), the Caraway Seeds, 2 more bay leaves, and 6 more lightly crushed juniper berries. Cover and simmer for 25 minutes, stirring now and then, until the kraut is mellow, glossy, and juicy. Season with Salt and Pepper (Black) to taste.

Simmer the peas

Rinse the Dried Split Yellow Peas, then put them in a saucepan with 700 ml water or light broth, another finely chopped onion, a bay leaf, and the Dried Marjoram. Bring everything to a boil, then reduce the heat and simmer for 35 minutes, or until the peas are completely soft and starting to break apart. Stir occasionally and add a little more water if the pot looks too thick.

Blend the purée

Fish out the bay leaf, then use an immersion blender to purée the peas with the Butter until smooth and creamy. If it is too thick, loosen it with a spoonful or two of the cooking liquid, then taste and adjust with salt and pepper.

Boil the potatoes

Peel and halve 800 g Waxy Potatoes, put them in a pot, cover with cold water, and add salt. Bring to a boil, then simmer for 20 minutes until a knife slips in easily. Drain well and toss with the chopped Parsley if you are using it.

Plate and serve

Lift the pork knuckles from the pot, let them drain for a minute, and arrange each one with a generous spoonful of sauerkraut, a mound of pea purée, and the potatoes on warm plates. Finish with 4 tbsp German Mustard on the side, and add a little of the broth over the meat if you like.