📝 About This Recipe
A cornerstone of German soul food, Eisbein is a majestic cured pork knuckle simmered until the meat is succulent and fall-off-the-bone tender. This dish celebrates the art of 'low and slow' cooking, infusing the meat with a fragrant bouquet of juniper berries, cloves, and bay leaves. It is a hearty, rustic masterpiece that brings the cozy atmosphere of a Munich beer hall straight to your dinner table.
🥗 Ingredients
The Pork
- 4 pieces Pickled (Cured) Pork Knuckles (approx. 750g each; look for 'Eisbein' or cured ham hocks at the butcher)
The Aromatic Braising Liquid
- 2 large Yellow Onion (peeled and quartered)
- 2 medium Carrots (roughly chopped into large chunks)
- 1 stalk Leek (white and light green parts only, cleaned and sliced)
- 4 cloves Garlic (smashed)
- 3 pieces Bay Leaves (dried)
- 8-10 pieces Juniper Berries (lightly crushed to release oils)
- 4 pieces Whole Cloves
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Allspice Berries (whole)
- 1 tablespoon Sugar (to balance the saltiness of the cure)
- 3-4 liters Water (enough to fully submerge the meat)
👨🍳 Instructions
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1
Begin by rinsing the cured ham hocks thoroughly under cold running water to remove any excess surface brine or salt.
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2
Place the hocks in a very large stockpot or Dutch oven. Ensure the pot is big enough to hold all four hocks comfortably with room for vegetables.
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3
Add the quartered onions, carrots, sliced leeks, and smashed garlic cloves to the pot, tucking them around the meat.
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4
Add the bay leaves, crushed juniper berries, cloves, peppercorns, and allspice. Sprinkle in the sugar.
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5
Pour in enough cold water to cover the hocks by at least 2 inches. Do not add salt at this stage, as the cured meat is already quite salty.
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6
Place the pot over medium-high heat and bring the liquid to a gentle boil.
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7
Once boiling, use a slotted spoon to skim off any grey foam or impurities that rise to the surface for a clearer broth.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and maintain a very gentle simmer. Do not let it boil vigorously, or the meat will become tough.
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9
Simmer for approximately 2 to 2.5 hours. The meat is ready when it begins to pull away from the bone and feels tender when pierced with a fork.
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10
Turn off the heat and let the meat rest in the hot liquid for about 15 minutes before serving; this keeps it incredibly juicy.
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11
Carefully lift the hocks out of the liquid using tongs, letting the excess broth drain back into the pot.
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12
Serve the Eisbein hot on a platter, traditionally accompanied by a generous portion of sauerkraut and pease pudding or mashed potatoes.
💡 Chef's Tips
If the meat is excessively salty, soak the hocks in cold water for 2 hours before cooking, changing the water once. Never boil the meat aggressively; a slow, lazy simmer is the secret to the signature melting texture. Save the cooking liquid! It is a flavor-packed pork stock that makes an incredible base for split pea soup (Eintopf). If you prefer a crispy skin, you can finish the simmered hocks in a 220°C (425°F) oven for 20 minutes, though traditional Eisbein is served boiled and tender. Always use whole spices rather than ground for the poaching liquid to keep the broth clear and the flavor nuanced.
🍽️ Serving Suggestions
Serve with a side of authentic German Sauerkraut sautéed with bacon and onions. Pair with 'Erbspüree' (yellow split pea puree) for the most traditional Berlin-style presentation. Provide a jar of sharp, spicy Dijon or German hot mustard on the side for dipping. Accompanied by boiled salt potatoes or a heavy rye bread to soak up the juices. A cold, crisp German Pilsner or a malty Märzen beer is the perfect beverage pairing.