Berliner Eisbein A Recipe for Salted Pig Knuckles from www.thespruceeats.com
Introduction
Eisbein, also known as pork knuckle or ham hock, is a traditional German dish that has been enjoyed for generations. This hearty meal is perfect for a cold winter night or a summer barbecue. The dish is made by first brining the pork knuckle, then slow-cooking it until it is tender and falling off the bone. The result is a flavorful and delicious meal that is sure to satisfy any appetite.
Ingredients
To make eisbein, you will need the following ingredients: - 4 pork knuckles, about 1.5-2 pounds each - 1 cup kosher salt - 1/2 cup brown sugar - 2 tablespoons black peppercorns - 2 bay leaves - 2 cloves garlic, crushed - 1 onion, chopped - 1 carrot, chopped - 1 stalk celery, chopped - 2 cups chicken broth - 1 cup beer - 1 tablespoon caraway seeds - 1 tablespoon honey - Salt and pepper, to taste
Instructions
Step 1: Brine the Pork Knuckles
To begin, you will need to brine the pork knuckles. In a large pot or container, combine the kosher salt, brown sugar, black peppercorns, bay leaves, crushed garlic, and 2 quarts of water. Stir until the salt and sugar have dissolved. Add the pork knuckles to the brine, making sure they are fully submerged. Cover the container and refrigerate for at least 12 hours, or overnight.
Step 2: Cook the Pork Knuckles
After the pork knuckles have finished brining, remove them from the brine and rinse them under cold water. Pat them dry with paper towels. Preheat your oven to 350 degrees Fahrenheit. In a large Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Add the chopped onion, carrot, and celery to the pot and cook until they are softened, about 5 minutes. Add the chicken broth, beer, caraway seeds, and honey to the pot and stir to combine. Bring the mixture to a simmer. Add the pork knuckles to the pot, making sure they are fully submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Cook the pork knuckles for 2-3 hours, or until they are tender and falling off the bone. Check on the pork knuckles occasionally to make sure they are still submerged in the liquid. If necessary, add more chicken broth or beer to the pot.
Step 3: Serve the Eisbein
Once the pork knuckles are cooked, remove them from the pot and transfer them to a cutting board. Let them rest for a few minutes before serving. Serve the eisbein with sauerkraut, mashed potatoes, and mustard. Enjoy!
Nutrition
One serving of eisbein contains approximately: - Calories: 720 - Total fat: 51g - Saturated fat: 17g - Cholesterol: 205mg - Sodium: 4600mg - Total carbohydrates: 22g - Dietary fiber: 1g - Sugars: 17g - Protein: 41g
Conclusion
Eisbein is a delicious and hearty meal that is perfect for any occasion. Whether you are celebrating Oktoberfest or just looking for a comforting meal, this pork knuckle dish is sure to satisfy. With a little preparation and patience, you can easily make eisbein at home and enjoy a taste of Germany.
