Another way to cook Eisbein using the oven

Are you interested in exploring your skills in making Eisbein? Then here is another way to make it using the oven. Eisbein was originally introduced from Germany where it is made with pickled ham cock. The dish is cooked differently in different parts of the world. In South Africa, it is best served with sauerkraut, mashed potatoes, and sometimes taken with mustard.

This time around, we’ll take it extensively on making it with the oven.

Traditional pickled Eisbein recipe

Ingredients

  • Two cups of sauerkraut
  • Three onions
  • Seven juniper berries
  • A teaspoon of coriander
  • One teaspoon cumin
  • Two bay leaves Salt to taste
  • Pork knuckles

Method of preparation

  1. First, preheat the oven to 200°C.
  2. Take 3 pork chunks and rinse them thoroughly with running water. Rinsing ensures that your dish is not excessively salty.
  3. Sprinkle the pork knuckles with pepper and salt and set them aside. The reason for sprinkling is to add taste to the pork and to ensure that the pork gets more flavor.
  4. On a chopping board, slice the onions and set them aside.
  5. Take the prepared sauerkraut and place it in an oven dish. Place the seasoned pork knuckles on top of the sauerkraut. Pork knuckles release fat so coating the oven dish with fat is not necessary.
  6. If you have a cooking spray, you can just sprinkle it on the oven dish before placing the sauerkraut.
  7. Take the sliced onions and bay leaves and place them on top.
  8. To add more flavor, sprinkle the dish with the berries, coriander, cumin, and some salt. This will ensure that the knuckles smell really good and have an appetizing color. Once you are done, wrap it up with aluminum foil. The foil can be replaced with a tight lid.
  9. Bake in the preheated oven for two hours.
  10. To get crunchy Eisbein, make sure to turn your broiler on and then set it to high heat. Keep it close to the source of heat. Keep turning your knuckles until they get crunchy. This takes approximately 20 minutes. This is how you make a crispy Eisbein recipe.

How to cook Eisbein in a slow cooker

Ingredients

  • Three cups of sauerkraut
  • Four cups of beef stock
  • Two apples, one onion
  • Fresh pork knuckles
  • Two teaspoons of berries
  • Three bay leaves
  • One cup of dark beer (optional)

Method

  1. Start by placing a mesh on the sink. Take three cups of sauerkraut and run cold water on it. Rinse it thoroughly and ensure that the excess water drains off.
  2. Take the dry sauerkraut and place it in a slow cooker. Do not forget to spray the inside of the slow cooker with a cooking spray. The rinsing of sauerkraut will reduce the flavor significantly.
  3. On a chopping board, cut the onions into small pieces. If you do not have fresh onions, you can also use 2 tablespoons of dried onions.
  4. Peel the apples and chop one of them into small pieces. Grate the other apple on a grater and put them in the slow cooker.
  5. Take the beef stock and add it to the cooker. For a more enriching flavor, you can add a cup of amber or dark beer.
  6. Take the pork knuckles and place them on the cooker and place the bay leaves, berries, and caraway seeds if you would want more flavor.
  7. Place the lid on the slow cooker and then turn it to low. Slow cook until it becomes tender.

The slow cooker will take around 8 hours to completely cook the Eisbein. As usual, once your Eisbein is done you can serve some and keep the rest in a refrigerator.

The main trick about cooking Eisbein in the oven is getting your ingredients in order. The sauerkraut tastes better if it is prepared way before you start making Eisbein.

It is also advisable when using a slow cooker because you have to rinse it. The other trick is cooking it step by step. If you have questions on what to serve with Eisbein, the answer is quite simple. Serve it with mashed potatoes, rice, boiled potatoes, mashed peas, or any other carbohydrate dish of your choice. Feel free to try any of these Eisbein recipes and enjoy your meal.

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