Ideally, eisbein is used with reference to salt-cured pig knuckles which are simmered for a long time. It is also otherwise known as the knuckle – is a dish made out of meat, usually from the pig. Meat in this case is specifically cut out from the knees or the joint of elbows and tarsal. The fat content in these regions is quite high and the meat is characterized by tenderness and being aromatic.
The preparation requires the dish to be cooked for a considerably longer period of time. Furthermore, typically, the preparation of eisbein varies considerably between regions and households as well. There are two main varieties of eisbein, the first one hails from northern Germany and Poland where it requires proper cooking and the other from south of Germany and the Czech Republic where it is fried and also Austria where it is generally grilled in the oven.
It is quite a simple dish which is generally eaten along with pea puree. Also, it is often prepared with a lot of Franken herbs and served with sauerkraut and mashed potatoes or bread. The significant part about its Austrian preparation is the use of garlic, and then grilled in the oven till the skin turns crispy.
The popular recipes of einsbein are as follows. Each of them are popular in different regions of Germany.
- The Crispy Eisbein
Ingredients:
- Eisbein: 2
- Onions: 1 large sliced
- Potatoes: 4 sliced
- Carrots: 2 sliced
- Pepper (black and white): to taste
For the sauce
- Tomato sauce: half cup
- Balls chutney: half cup
- Sherry: 5 table spoons
- Brown sugar: 4 table spoons
- Olive oil: to taste
The method:
You will first need a large sized pot (ideally nonstick). In this pot throw in the sliced onions, carrots, pepper and the eisbein and then pour in water till the level the eisbein gets submerged. Next, let the water get to boil and only then lower the level of heat, post this point allow it to simmer further for 2 and a half hours.
In the meantime take a separate pot of a smaller size and boil the potatoes till they get soft.
While preparing the sauce you will have to be slightly careful. You will have to mix together the tomato sauce, chutney, sherry and brown sugar together till they attain a smooth consistency.
Also in the meantime switch on the oven and put it on the grill mode.
When the meat gets cooked, take it off the heat and carefully drain the water.
Now take a baking tray and grease it with a slight amount of olive oil and the sauce prepared from above over the eisbeins skin and also some on the side of the meat and a bit over the tray as well. Grill the eisbein till the skin gets crispy.
With the meat done it is now time to grill the potatoes. So, grill them in the same tray and the same sauce for 5 to 10 minutes.
Finally, there is no specific way to serve or decorate it, just take a deep dish put the eisbein and potatoes on the side and enjoy.
- The simmered Pig Knuckles
For the purpose of this recipe eisbein or the pig knuckles are salt cured and then simmered for a prolonged period of time in broth and after it is done the serving part is done with sauerkraut and pureed peas. This particular recipe hails from Berlin and is a favorite dish of many of the tourists who flock there year on year. The meat is not crispy due to its characterizations and preparations.
It is also interesting to note that some of the modern recipes do not require the cuing with the salt process but, the eisbein produced here does not same as the one from the authentic recipe. Remember not to brine meat for a greater amount of time without using pink salts, the salts prevent the growth of microbes on the meat. There is also this other process though which you inject the pork with the brine. When doing this maintain spacing worth 1 inch and inject 20 to 25% of the weight in brine. This is like an express way of cooking eisbein. The pork will have to be covered in brine and then cured for about 2 days and finally rest of the cooking process can be followed as directed below.
The following recipe requires a total preparation time of about 160 minutes and serves one person.
Ingredients:
For the purpose of Brimming
- Kosher salt: 120 grams for each liter of water.
- Pink or DQ Curing Salt: 12 grams per liter of water
- Water: 1 liter
- Pig knuckles with the skin still attached with the meat
For the purpose of cooking
- Marjoram
- Bay leaf
- Allspices
- Black Pepper
- Coriander
- Juniper berries
- Garlic Cloves
- Carrots: 2 large sliced
- Onions: 2 large sliced
- Sugar: 1 cup full
Preparation:
Firstly you will be indulging in curing the Pork. For this purpose it is advisable to find fresh pig knuckles. Through the process of curing excess water is removed and the different flavors get infused in the meat allowing it to develop the legendary taste and smell.
Now, using the right amount of salt is crucial while curing the pork. So, ideally you should be using 12% of salt solution with regards to the weight of the meat. Now, for this recipe, use 120 grams of Kosher salt and about 1.2 grams of the pink salt per liter of water. Furthermore, before you continue any further the water will have to be chilled completely.
Most importantly, the container in which the curing process will be conducted should be non-reactive. Therefore, you might just use a good quality plastic or a glass or an enamel container. Now, put the pork inside the container and pour the brine to cover. Then refrigerate the container. The most difficult part is the wait, so be patient. You might just have to leave the container for a period of 1 to 5 days in the refrigerator. But also remember, the more amount of time it spends in the salt, the slater it will get. You will also have to keep on stirring the brine and the meat every once in a while to redistribute the salt deposition and the spread of the flavors.
When all of that is done, it is time to cook the Eisbein.
Take a large sized pot and pour water in it and then bring it to boil. While the water is boiling rinse the pork thoroughly in running water and then place it in the boiling pot. Keep an eye for the scum deposition; you will have to remove them from the surface. You can also turn the heat to low at this point in time after the water gets to the second boil.
Now, for the flavoring part, add all the vegetables and abut one teaspoon full of each of the spices and 2 teaspoon worth of sugar (per liter of water) in the container. Do not add salt because the salt depositions in the pork will automatically dissolve in the water. Stir it well and allow it to simmer for 2 to 3 hours. You will notice that the rind will start to separate from the meat and when that happens the pork knuckles will be done.
Furthermore, if you desire the skin to be crispy, in that case place it in a broiler for 20 to 30 minutes but not for too long a period of time.
Finally, while serving you can do that either with the sauerkraut or pureed peas or use both.
- Smoked Pork Knuckles
The ingredients
- Coriander: 1 teaspoon
- Pepper corns: 1 tablespoons
- Star anise pod: 1
- Bay leaves: 3
- Pickling spices: 1 teaspoon
- Brown sugar: 3 tablespoons
- Water
- Butter
- Honey
- Pork knuckles; 1 per individual or just one large
Preparation
Firstly take one large pot and add water to it, also maintain the water level such that the pork knuckles can get submerged within it. Add coriander seeds, pepper corns, star anise, pickling spices or some juniper berries, brown sugar and bay leaves and then bring the water to boil.
Now add the knuckles to it and make sure that they are covered in the liquid at all times. Bring the water to boil further and then let it simmer for about 4 to 5 hours.
When that is done, take the pork out and allow it to cool down. Dry the meat if necessary using paper towels. Next score or make crisscross marks on the meat using a very sharp knife but do not cut the meat.
Next, take some butter, honey and brown sugar and mix them together. Use a cooking brush and brush this mixture on to the meats surface thoroughly. In the meantime preheat the oven. After you are done coating the meat with the mixture place it in the oven at 220 degree centigrade for about 15 minutes. Take the meat out after 15 minutes and brush it again with the mixture along with some mustard (preferably hot English mustard) and then finally palce it in the oven again at the same temperature for 45 to 60 minutes.
Enjoy the meat when done with potatoes tossed and baked in butter and sauerkraut. You can also sprinkle some parsley over the meat and then enjoy it.