📝 About This Recipe
A cornerstone of Prussian culinary heritage, Eisbein is a succulent, salt-cured ham hock simmered to melt-in-the-mouth perfection. Unlike its crispy Bavarian cousin (Schweinshaxe), this Northern German classic is prized for its silky, gelatinous skin and deeply savory, pink-hued meat. Infused with aromatic spices and root vegetables, it offers a comforting, rustic elegance that defines the heart of Berlin’s tavern culture.
🥗 Ingredients
The Pork
- 4 pieces Cured (Pickled) Ham Hocks (approx. 700-800g each, bone-in and skin-on)
Aromatic Braising Liquid
- 2 large Yellow Onion (peeled and halved)
- 2 medium Carrots (roughly chopped)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1/4 bulb Celery Root (Celeriac) (peeled and cubed)
- 4 pieces Garlic Cloves (smashed)
- 3 pieces Bay Leaves (dried)
- 8-10 pieces Juniper Berries (lightly crushed to release oils)
- 1 tablespoon Whole Black Peppercorns
- 4 pieces Whole Allspice Berries
- 2 pieces Whole Cloves
- 1 tablespoon Sugar (to balance the saltiness)
- 3-4 liters Water (enough to fully submerge the meat)
👨🍳 Instructions
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1
Rinse the cured ham hocks under cold running water to remove any excess surface brine and pat them dry with paper towels.
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2
Place the hocks in a large, heavy-bottomed stockpot or Dutch oven (at least 8-10 liters capacity).
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3
Add the halved onions, carrots, leeks, and celeriac to the pot, tucking them around the meat.
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4
Incorporate the aromatics: bay leaves, crushed juniper berries, peppercorns, allspice, cloves, and smashed garlic.
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5
Pour in enough cold water to ensure the hocks are completely submerged by at least 2 inches.
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6
Add the tablespoon of sugar to the water. Do not add salt yet, as the cured meat will release a significant amount during cooking.
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7
Bring the liquid to a gentle boil over medium-high heat. Use a slotted spoon to skim off any grey foam or impurities that rise to the surface in the first 10 minutes.
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8
Once the liquid is clear, reduce the heat to low. The water should barely simmer (a 'lazy' bubble), not boil vigorously.
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9
Cover the pot partially with a lid and simmer for 2.5 to 3 hours. The meat is done when it begins to pull away from the bone and feels tender when pierced with a knife.
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10
Halfway through cooking, taste the broth. If it is too salty, replace a liter of the liquid with fresh boiling water.
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11
Once tender, carefully remove the hocks from the broth using a large slotted spoon or tongs, being careful not to tear the delicate skin.
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12
Keep the meat warm in a low oven (60°C/140°F) with a splash of broth while you prepare your serving platters.
💡 Chef's Tips
Always start with cold water to ensure the most even heat distribution and better extraction of flavors from the aromatics. If you cannot find pre-cured (pickled) hocks, you can use fresh ones, but you must add 2 tablespoons of salt to the water and the meat will be grey rather than pink. Avoid a rolling boil at all costs; high heat toughens the muscle fibers and makes the skin rubbery instead of soft. Save the leftover strained broth! It is an incredible base for Erbsensuppe (German split pea soup). For the most authentic experience, ensure the skin remains intact as it is considered a delicacy in this specific preparation.
🍽️ Serving Suggestions
Serve traditionally with a generous mound of Erbspüree (yellow split pea puree) and tangy Sauerkraut. Include a side of sharp Dusseldorf-style mustard or freshly grated horseradish to cut through the richness of the pork. Pair with boiled salt potatoes (Salzkartoffeln) tossed in fresh parsley. Accompany with a cold, crisp Berliner Kindl Pilsner or a malty Schwarzbier to complement the salty-savory notes. Finish the plate with a few pickles or a side of pickled beets for a bright acidic contrast.