Traditional Dishes from Germany
Traditional German Eisbein
A hearty German classic: pork knuckles cooked slowly with aromatic spices, browned in the oven with mustard and honey, and served with warm sauerkraut and buttered potatoes.
Eisbein rewards patience: gentle boiling makes the meat tender, while the oven finish adds a golden and savory crust. This version uses fresh knuckles and offers a generous meal to share.
01
Ingredients
Have everything ready before you begin.
- ✓2 fresh pork knuckles, approximately 1 kg each
- ✓2 liters of water
- ✓2 tablespoons of kosher salt
- ✓1 tablespoon of brown sugar
- ✓2 bay leaves
- ✓1 teaspoon of black peppercorns
- ✓6 juniper berries
- ✓1 teaspoon of caraway seeds
- ✓1 large onion, cut into wedges
- ✓2 cloves of garlic, lightly crushed
- ✓1 kg of sauerkraut, drained and not rinsed
- ✓4 medium potatoes
- ✓1 tablespoon of butter
- ✓2 tablespoons of whole-grain mustard
- ✓1 tablespoon of honey
- ✓1 tablespoon of vegetable oil
02
Step-by-step method
- 01
Prepare the aromatic broth
Pour the water into a large pot. Add the salt, brown sugar, bay leaves, peppercorns, juniper berries, caraway seeds, onion, and garlic. Stir briefly and bring the liquid to a gentle boil. If using table salt, reduce the amount slightly; omit the juniper berries if not available.
- 02
Add the knuckles
Rinse the knuckles with cold water and dry them with paper. Place them in the pot, making sure the liquid surrounds most of the meat; add a little more water only if necessary.
- 03
Cook the meat slowly
Bring the broth to a gentle boil again, reduce the heat, and partially cover the pot. Cook for 2.5 to 3 hours, maintaining just a few bubbles. Turn the knuckles one or two times. They will be ready when a fork enters easily into the thickest part and the meat starts to separate from the bone.
- 04
Prepare the potatoes
While the pork is cooking, peel the potatoes and cut them into uniform pieces.
- 05
Cook and butter the potatoes
Put the potatoes in a saucepan with cold water. Bring to a gentle boil and cook for 15 to 20 minutes, until they are tender. Drain them, return them to the hot saucepan, and gently mix with the butter.
- 06
Heat the sauerkraut
Place the drained sauerkraut in a large skillet over medium-low heat. Add approximately 200 ml of the pork cooking liquid and let it simmer gently for 15 minutes. If it's too acidic, taste it after heating before deciding if it needs rinsing.
- 07
Dry and remove the knuckles
When they are tender, carefully remove the knuckles with sturdy tongs, holding them from underneath. Place them on a rack over a tray and dry the skin very well. Reserve the broth; you can strain it to serve or use it in another soup.
- 08
Mix the glaze
Preheat the oven to 220 °C (425 °F). In a small bowl, mix the whole-grain mustard, honey, and vegetable oil.
- 09
Brown the skin
Brush the mustard mixture over the entire skin. Place the knuckles in the oven and roast for 20 to 30 minutes, turning the tray if necessary, until they are deeply browned and the edges appear crispy.
- 10
Monitor the finish
Control the final minutes closely, as the honey darkens quickly. If the skin browns before the meat is hot, reduce the oven to 200 °C (400 °F). This stage is for color and texture, as the meat is already cooked.
- 11
Rest and serve
Let the Eisbein rest for 10 minutes. Serve each plate with a portion of warm sauerkraut and buttered potatoes, place a knuckle alongside, and add some of the glaze from the tray. Accompany with more whole-grain mustard if desired.
- Keep the liquid barely bubbling; a strong boil can harden the outside of the meat and cloud the broth.
- Dry the skin carefully before baking to favor a crisper browning.
- If using cured knuckles, reduce the salt because they may already be highly seasoned.
- Juniper berries provide a traditional aroma, but can be omitted if not available.
- You can cook the knuckles a day in advance, cool them in their broth, and finish them in the oven just before serving.