Eisbein Recipe

Eisbein Recipe
Serves 4

Ingredients:

• 2 pork knuckles (approximately 1–1.5 kg total)

• 1 tablespoon salt

• ½ tablespoon black pepper

• 3 liters of water

• 1 onion

• ⅛ liter (125 ml) of beer

Preparation:

Preheat the oven to 200°C (390°F).

First, remove the skin from the pork knuckles. Then season them with salt and pepper.

In a roasting pan or large baking dish, pour in ¼ liter of water, add the pork knuckles, and place them in the oven for about 2 hours. Every 15 minutes, gradually add more water — we want them roasted, not boiled .

Slice the onion, and after the knuckles have been roasting for 1.5 hours, add the onion to the bread and increase the oven temperature to 250°C (480°F) for the remaining 30 minutes.

After 2 hours, remove the knuckles from the oven. In a separate pan, pour the beer over the knuckles and cook for a few minutes so they absorb the beer flavor.

Strain the liquid released during baking and pour it over the knuckles just before serving, along with the roasted onions.

This dish should be eaten hot — it doesn't taste the same once it cools down.

Serving suggestions:
You can serve Eisbein with mashed potatoes, sauerkraut, or mustard — depending on your preference.