Eisbein is a traditional German dish made from a pork knuckle that is slow cooked to perfection and served with sauerkraut, potatoes, and mustard. This hearty dish is a staple in South African cuisine and is often enjoyed during special occasions or as a comfort food on chilly evenings. Here is a recipe to help you recreate this delicious dish in your own kitchen.
1 pork knuckle (Eisbein)
Salt and pepper to taste
2 bay leaves
4 cloves of garlic
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 teaspoon of juniper berries
1 teaspoon of whole peppercorns
2 cups of sauerkraut
6-8 potatoes, peeled and quartered
4 tablespoons of grainy mustard
1 tablespoon of olive oil
Preheat the oven to 350°F (175°C).
In a large pot, bring enough water to a boil to cover the pork knuckle. Add salt, pepper, bay leaves, garlic, onion, carrots, celery, juniper berries, and peppercorns to the water.
Lower the heat and let the ingredients simmer for 5 minutes.
Add the pork knuckle to the pot and let it simmer for 2 hours or until the meat is tender and starting to fall off the bone.
Remove the pork knuckle from the pot and place it in a roasting pan.
In a separate pan, heat the olive oil over medium heat. Add the sauerkraut and let it cook for 5 minutes, stirring occasionally.
Arrange the sauerkraut around the pork knuckle in the roasting pan.
In a separate pot, boil the potatoes until they are tender. Drain and add them to the roasting pan, surrounding the pork knuckle and sauerkraut.
Spread the grainy mustard over the pork knuckle.
Cover the roasting pan with aluminum foil and place it in the oven. Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the pork knuckle is golden brown.
This dish is best served hot with a cold beer on the side. The combination of tender pork, tangy sauerkraut, and creamy potatoes is a perfect example of the hearty, and comforting. Whether you are serving this dish for a special occasion or just for a cozy evening with family and friends, you are sure to impress everyone.