Eisbein
Eisbein. This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 1–2 pork knuckles (eisbein)
- 2 onions, chopped
- 3–4 garlic cloves, crushed
- 2 carrots, chopped
- 2 bay leaves
- 1–2 tsp black peppercorns
- 1 tbsp salt (adjust to taste)
- 1 tsp paprika (optional)
- 2–3 cups water or stock
- beer for extra flavour (optional)
Instructions
- Rinse the pork knuckles and pat dry.
- Place them in a large pot and add onions, garlic, carrots, bay leaves, peppercorns, salt, and paprika.
- Pour in enough water or stock to cover most of the meat.
- Bring to a boil, then reduce heat and simmer gently for 2.5 to 3 hours until the meat is very tender.
- Remove the eisbein from the liquid and pat the skin dry.
- Optional step: Place in a hot oven (200°C) or under a grill for 20–30 minutes until the skin is crispy and golden.
- Let rest for a few minutes before serving.
