📝 About This Recipe
Transport your kitchen to the heart of a German beer hall with this authentic Eisbein, a masterpiece of wet-curing and slow-simmering. This dish features a meaty pork knuckle that has been transformed by a fragrant pink brine into a succulent, rosy delicacy that falls effortlessly off the bone. It is the perfect balance of salty, savory, and aromatic notes, offering a melt-in-your-mouth texture that defines traditional European comfort food.
🥗 Ingredients
The Meat
- 4 pieces Fresh Pork Knuckles (Hocks) (approx. 700-800g each, skin-on and bone-in)
The Curing Brine
- 3 liters Water (filtered)
- 250 grams Kosher Salt
- 25 grams Prague Powder #1 (Pink Curing Salt) (essential for the rosy color and food safety)
- 100 grams Brown Sugar (packed)
- 10 pieces Juniper Berries (lightly crushed)
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Bay Leaves (dried)
- 6 pieces Garlic Cloves (smashed)
The Simmering Liquid
- 1 large Yellow Onion (quartered)
- 1 large Carrot (roughly chopped)
- 1 large Celery Stalk (roughly chopped)
- 3 pieces Whole Cloves
- 1 teaspoon Caraway Seeds
- 1 cup Dry Riesling or White Wine (optional, for depth of flavor)
👨🍳 Instructions
-
1
Prepare the brine by combining 1 liter of the water with the kosher salt, pink curing salt, brown sugar, juniper berries, peppercorns, bay leaves, and garlic in a large pot.
-
2
Bring the mixture to a boil, stirring until the salts and sugar are completely dissolved. Remove from heat and add the remaining 2 liters of cold water to cool the brine quickly.
-
3
Chill the brine in the refrigerator until it reaches at least 40°F (4°C). Never add warm brine to raw meat.
-
4
Rinse the pork knuckles under cold water and pat them dry. Place them in a large, non-reactive container (glass or food-grade plastic).
-
5
Pour the chilled brine over the knuckles, ensuring they are completely submerged. Use a heavy plate to weigh them down if necessary. Cover and refrigerate for 3 to 5 days.
-
6
After the curing period, remove the knuckles from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
-
7
Place the cured knuckles into a large, clean stockpot. Add the onion, carrot, celery, cloves, caraway seeds, and white wine.
-
8
Add enough fresh water to the pot to cover the knuckles by at least 2 inches.
-
9
Bring the liquid to a very gentle simmer over medium-high heat. Once simmering, reduce the heat to low. Do not let it boil vigorously, as this will toughen the meat.
-
10
Skim off any foam or impurities that rise to the surface during the first 20 minutes of cooking.
-
11
Cover the pot partially and simmer for 2.5 to 3 hours. The Eisbein is ready when the meat is tender and starts to pull away from the bone.
-
12
Carefully lift the knuckles out of the broth. Let them rest for 10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use Prague Powder #1 for that signature pink color; without it, the meat will turn grey when cooked. Ensure the meat is fully submerged in the brine; any exposed meat will not cure properly and may spoil. For the most tender results, keep the cooking temperature at a 'lazy bubble'—roughly 180°F (82°C). If the meat feels too salty after curing, you can soak it in fresh cold water for 1 hour before simmering. Save the poaching liquid! It makes an incredible base for split pea soup or lentil stew.
🍽️ Serving Suggestions
Serve with a generous heap of warm sauerkraut sautéed with bacon and onions. Pair with creamy mashed potatoes or traditional German bread dumplings (Knödel). Provide a side of sharp spicy mustard or freshly grated horseradish for a pungent kick. Accompany with a cold glass of German Pilsner or a malty Märzen beer. Finish the plate with a few pickled cornichons to cut through the richness of the pork.