Eisbein - Pork Leg in Beer

Category5 1109 Last Update: Mar 19, 2021 Created: Mar 19, 2021 0 0 0
Eisbein - Pork Leg in Beer
  • Serves: 7 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy
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Eisbein - pork knuckle is an integral part of German cuisine. Eisbein literally translates as "ice leg", although it would seem, what does ice have to do with a dish that is boiled or baked in the oven and served hot? Everything is explained simply. According to one of the versions that have survived to this day, at a time when iron skates had not yet been invented, German boys rode on skids made of pork bones, and called this structure "ice leg" - eisbein. There are a huge number of recipes. For cooking, use fresh or salted legs, they are pre-pickled, or prepared natural, baked, boiled. And every home has its own "special" recipe.

Ingredients

Directions

  1. Make a spiral incision in the skin of the leg.
  2. Grate the onion on a coarse grater, chop the garlic very finely. Mix all the ingredients and rub the leg with this mixture. Put the leg in a dish (wrap in foil) and put in the refrigerator for a couple of hours.
  3. Put juniper, thyme, rosemary, bay leaf, pepper, salt in the water and bring to a boil. Remove from heat and cool. Place the shank in a deep bowl and pour over with cold saline (the water should completely cover the meat). Cover and cool overnight.
  4. Chop the onion into rings and chop the garlic. Put the onion and garlic on the bottom of a cast iron (ceramic, glass) patch, add sugar and stir. Remove the stem from the brine and place on top of the onion. Pour the beer over the meat, cover and place in the oven. Bake at 160 ° C for about three hours, pouring a little beer on the meat every hour.
  5. Step 5
  6. Remove the lid from the patch, increase the heating temperature to 200-220 ° C and leave the leg in the oven for another half hour to evaporate excess liquid and form a crispy crust. Serve the finished leg with stewed cabbage or potatoes.

Eisbein - Pork Leg in Beer



  • Serves: 7 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy

Eisbein - pork knuckle is an integral part of German cuisine. Eisbein literally translates as "ice leg", although it would seem, what does ice have to do with a dish that is boiled or baked in the oven and served hot? Everything is explained simply. According to one of the versions that have survived to this day, at a time when iron skates had not yet been invented, German boys rode on skids made of pork bones, and called this structure "ice leg" - eisbein. There are a huge number of recipes. For cooking, use fresh or salted legs, they are pre-pickled, or prepared natural, baked, boiled. And every home has its own "special" recipe.

Ingredients

Directions

  1. Make a spiral incision in the skin of the leg.
  2. Grate the onion on a coarse grater, chop the garlic very finely. Mix all the ingredients and rub the leg with this mixture. Put the leg in a dish (wrap in foil) and put in the refrigerator for a couple of hours.
  3. Put juniper, thyme, rosemary, bay leaf, pepper, salt in the water and bring to a boil. Remove from heat and cool. Place the shank in a deep bowl and pour over with cold saline (the water should completely cover the meat). Cover and cool overnight.
  4. Chop the onion into rings and chop the garlic. Put the onion and garlic on the bottom of a cast iron (ceramic, glass) patch, add sugar and stir. Remove the stem from the brine and place on top of the onion. Pour the beer over the meat, cover and place in the oven. Bake at 160 ° C for about three hours, pouring a little beer on the meat every hour.
  5. Step 5
  6. Remove the lid from the patch, increase the heating temperature to 200-220 ° C and leave the leg in the oven for another half hour to evaporate excess liquid and form a crispy crust. Serve the finished leg with stewed cabbage or potatoes.

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