📝 About This Recipe
Eisbein is a cornerstone of German soul food, featuring a meaty cured pork knuckle simmered until the collagen melts into a buttery tenderness. Originating from Berlin and the Bavarian regions, this dish is celebrated for its savory depth and melt-in-the-mouth texture. It is a rustic masterpiece that transforms a humble cut into a grand feast, traditionally served with tangy sauerkraut and creamy pea puree.
🥗 Ingredients
The Pork
- 2-4 pieces Cured Pork Knuckles (Hachse) (approx. 800g each, skin-on)
The Aromatics
- 2 large Yellow Onion (peeled and halved)
- 2 medium Carrots (roughly chopped)
- 1 stalk Leek (white and light green parts only, cleaned)
- 4 cloves Garlic (smashed)
Spices and Liquid
- 3 pieces Bay Leaves (dried)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 10 pieces Black Peppercorns (whole)
- 4 pieces Allspice Berries (whole)
- 2 pieces Cloves (whole)
- 2-3 liters Cold Water (enough to fully submerge the meat)
- 500 ml German Lager or Pilsner (adds a subtle malty depth)
For Serving
- 500 grams Sauerkraut (heated through)
- 1/2 cup Hot English or German Mustard (for dipping)
👨🍳 Instructions
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1
Rinse the cured pork knuckles thoroughly under cold running water to remove excess surface brine and pat them dry.
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2
Place the knuckles in a large, heavy-bottomed stockpot or Dutch oven. The pot should be large enough to hold all knuckles comfortably.
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3
Add the halved onions, chopped carrots, leeks, and smashed garlic cloves to the pot around the meat.
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4
Incorporate the spices: add the bay leaves, crushed juniper berries, peppercorns, allspice, and cloves.
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5
Pour in the German lager and then add enough cold water to ensure the pork knuckles are completely submerged by at least two inches.
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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 gray foam or impurities that rise to the surface to ensure a clean 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, as this can toughen the meat.
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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 very tender when pierced with a knife.
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10
While the meat cooks, prepare your side dishes like sauerkraut or Erbspüree (pea puree) so they are ready at the same time.
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11
Carefully lift the knuckles out of the broth using tongs or a large slotted spoon. Let them rest for 5 minutes on a warm platter.
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12
Optional: Strain the cooking liquid and reserve it as a base for soups or to moisten the sauerkraut.
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13
Serve the Eisbein whole on a plate, accompanied by a generous dollop of mustard and your prepared sides.
💡 Chef's Tips
Always use 'cured' (pökel) knuckles for authentic Eisbein; uncured knuckles are usually used for 'Schweinshaxe' which is roasted. Maintain a low simmer rather than a hard boil to keep the fat from becoming greasy and the meat from becoming stringy. If the meat is too salty after 30 minutes of cooking, you can replace half of the cooking water with fresh boiling water. Crushing the juniper berries is essential to release their piney aroma, which cuts through the richness of the pork. Leftover meat is incredible the next day when shredded and added to a split pea soup.
🍽️ Serving Suggestions
Serve with a side of warm Sauerkraut sautéed with bacon and apples. Pair with Erbspüree (yellow split pea puree) for the most traditional Berlin-style presentation. Offer a side of boiled salt potatoes or Kartoffelklöße (potato dumplings) to soak up the juices. A cold, crisp German Pilsner or a malty Märzen beer is the perfect beverage pairing. Provide plenty of sharp, hot German mustard to balance the richness of the pork fat.