Do you want to know how to cook the perfect Eisbein? Look no further, as we have the ultimate guide for you. Eisbein, also known as pork knuckle, is a German dish traditionally served with sauerkraut, mashed potatoes, and mustard.
Ingredients you'll need:
- 1 Eisbein or pork knuckle
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon paprika
- 1 liter of chicken or beef stock
Instructions:
1. Preheat your oven to 180°C.
2. In a deep tray or casserole dish, add your chopped onion, celery, carrots, and minced garlic.
3. Take the coriander seeds, black peppercorns, and bay leaves, and wrap them up in a cheesecloth or a muslin bag. Tie it up with a kitchen twine and add it to the tray.
4. Place the Eisbein on top of the vegetables and add the paprika to the skin.
5. Pour in the chicken or beef stock until the Eisbein is submerged.
6. Cover the dish with baking paper and foil, and place in the oven for 2.5 to 3 hours.
7. After 3 hours, remove Eisbein from the oven and place it on a tray.
8. Cut the string from the Eisbein and remove it from the vegetables.
9. Preheat the oven to 220°C.
10. Return Eisbein to the tray and place it skin-side up.
11. Place the tray in the oven and let it roast for 20-30 minutes until crispy.
12. Remove from the oven and let it rest for 10 minutes.
Tips:
- Score the skin of the Eisbein with a sharp knife to help it crisp up when roasting.
- Use a meat thermometer to ensure the internal temperature of the Eisbein is at least 75°C.
- For a more flavorful Eisbein, you can marinate it overnight in a mixture of salt, sugar, and spices before cooking.
There you have it, a delicious Eisbein that's crispy on the outside and tender on the inside. Serve it with sauerkraut, mashed potatoes, and a dollop of mustard for the ultimate German experience. Enjoy!
