Indulge in the German Flavor in 50 Minutes
Get ready for an explosion of German flavors! We present the delicious Eisbein, the German pork knuckle slowly cooked in beef broth and dark beer, resulting in succulent meat with golden, crispy skin! Prepare it at home and impress with a true German feast!
A recipe that can impress even your most discerning friends and family, making your weekends much more delicious. Let's get started!
Ingredient List:
4 pork knuckles (approximately 1 kg each)
2 medium onions, peeled and sliced into thick rings
4 garlic cloves, finely chopped
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 liters of beef broth
500 ml of dark beer
Salt to taste
Step 1: Start the Preparation
In a large enough pot to accommodate the pork knuckles, add the beef broth, dark beer, onions, garlic, bay leaves, black peppercorns, cumin seeds, and coriander seeds. Bring the mixture to a boil over medium-high heat.
Step 2: Cook the Pork Knuckles
Add the pork knuckles to the pot with the boiling liquid. Make sure they are completely submerged in the liquid. Reduce the heat to medium-low and let them cook slowly, with the pot partially covered, for approximately 2 and a half hours, or until the meat is tender and almost falling off the bone.
Step 3: Brown the Skin
Preheat the oven to 220°C (430°F). Remove the pork knuckles from the pot and place them in a baking dish or casserole. Reserve the liquid from the pot. Using a sharp knife, make shallow cuts in the skin of the pork knuckles in a crosshatch pattern, being careful not to cut into the meat. Sprinkle salt over the skin of the pork knuckles and place them in the preheated oven for approximately 20-30 minutes, or until the skin is golden and crispy.
Step 4: Prepare the Sauce
While the pork knuckles are in the oven, strain the reserved liquid from the pot into a clean saucepan and let it boil over medium-high heat for about 10-15 minutes, or until it reduces and becomes a thicker sauce.
Step 5: Serve and Enjoy
Remove the pork knuckles from the oven and serve them hot, accompanied by the reduced sauce and typical side dishes, such as sauerkraut (fermented cabbage), mashed potatoes, or potato salad.
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