Two amazing recipes: pork knuckle, like in a German restaurant

1

Prepared by: AlenaPrika

02/06/2020 Cooking time: 3 hours 0 minutes

Incredibly tender and aromatic baked knuckle is a popular German dish. It is first stewed, then rubbed with a mixture of spicy spices and baked almost black, resulting in delicious meat.

Classic German Eisbahn recipe

Eisbahn in German (the recipe involves several culinary processes) translates to “ice foot.” It is associated with the tradition of eating meat, mainly in winter, and also with the formation of a shiny crust on the finished dish - due to the high fat content, it shines like ice.

It will take at least 3 days to prepare a classic icebaan.

What ingredients will you need?

To prepare the dish you should prepare the following products:

• 1 pork knuckle.
• 2.5 tsp. dry mustard
• 0.5 tsp. Sahara
• 2.5 tsp. salt.
• 2 garlic cloves.
• About 2.5 liters of water.
• 1-1.5 tsp. honey

You should also add bay leaf, peppercorns and juniper berries to taste.

Step-by-step cooking process

Preparation of classic iceban includes the following steps:

1. The knuckle needs to be washed and cleaned.
2. The meat should be placed in a suitable deep bowl and filled with cold water (it should completely cover the meat).
3. The meat should be left for 48 hours to marinate in a cool place. Every 6 hours the water in the container must be changed.

4. After this, the meat must be kept in brine, for cooking which you need to pour water into a suitable container and dissolve sugar and salt in it, and then add berries, peppers and bay leaves.
5. Place the shank in the prepared brine and leave to infuse for 12 hours in the refrigerator.
6. After the specified time, you need to drain half of the brine and add mustard (1.5 tsp) and clean water to it so that the amount of liquid becomes the same (as it was before draining the brine).
7. After this, the meat should be put on fire, boiled, and cooked for 2 hours.
8. After cooking, remove the shank from the pan, cool, and then grease well with a mixture of garlic, honey and mustard (1 tsp).
9. Next, the prepared meat should be placed in a preheated oven and baked until golden brown (about 20-30 minutes) at a temperature of 180-200 0C.

Serving rules, decoration

The dish is served hot. Additionally, the meat can be decorated with herbs and served with berry jam.

A little history

Eisbahn is the national German dish. In each region of the country (land) it is prepared in its own way. However, there are general rules: firstly, the shank must be thoroughly marinated, and secondly, the meat must be taken from the front of the carcass.

The glossy surface shines like ice in the sun.

The name Eisbein translates as "ice foot" . This dish is called this way for two reasons. Firstly, aisban is most often eaten in winter, when it is coldest. Secondly, the crust of iceban shines as if made of ice, thanks to a layer of fat.

Traditionally, the knuckle for icebaan was soaked in a marinade prepared in water. Modern variations allow you to soak and stew the shank in beer, red wine and even soy sauce.

Bavarian Schweinshaxe is grilled.

In Bavaria, you can try Schweinshaxe - grilled pork knuckle marinated in garlic and cumin brine.

With pineapple

Pork in combination with pineapple acquires an original sweetish taste that gourmets will appreciate.

Preparation next.

What ingredients will you need?

To prepare iceban you will need the following products:

• 1 pork knuckle.
• 1 leek.
• 300 g canned pineapples.
• 2 onions.
• 0.5 kg of sauerkraut.
• 1 carrot.
• 1 stalk of celery.
• Mustard, beer and honey for sauce.
• Smalets.
• Peppercorns (black), cumin.

Step-by-step cooking process

Cooking a dish consists of the following steps:

1. The washed and dried meat must be placed in a spacious saucepan, filled with water and put on fire.
2. After the water boils, salt it and add pre-peeled carrots, leeks and celery in their entirety.
3. You need to add bay leaf and pepper to the meat and cook until done for about an hour and a half.
4. The onion must be peeled, washed, chopped and fried in lard.

5. Next, add sauerkraut to the onions, pour in the pineapple juice and simmer everything for 40 minutes.
6. At the end of the stewing, add crushed pieces of pineapple to the cabbage and bring the contents to a boil, then turn off the heat and cover with a lid.
7. The boiled shank should be placed on a baking sheet lined with foil and coated with a marinade of honey, beer and mustard (take 1 part honey to 2 parts mustard and dilute with beer to a viscous consistency).
8. Pour the remaining sauce over the baking sheet and bake the meat in a preheated oven for 20 minutes at 180 0C.

Serving rules, decoration

The cooked meat is served along with stewed cabbage and pineapples. On top of the iceban you can pour the sauce that formed during the roasting of the shank.

A German-style eisbahn (the recipe calls for the addition of dark beer) with a foamy drink is often called a classic Berlin knuckle. It, like other varieties of the dish, is usually washed down with traditional German beer.

What ingredients will you need?

The products that will be needed for cooking are listed in the table:

Step-by-step cooking process

The dish is prepared as follows:

1. First you need to wash the meat well and dry it.
2. Next, small cuts should be made on the meat - this will allow it to be better saturated with the marinade.
3. In a suitable container you need to mix the indicated spices, as well as salt and pepper.
4. Rub the resulting mixture onto the meat on all sides and leave to marinate in the refrigerator overnight.
5. Onions and garlic must be peeled, washed, chopped and mixed.
6. Place the marinated meat in a large saucepan, add garlic and onions, bay leaf and pour beer over everything.
7. The pan should be placed on the stove and the meat should be boiled for 2-3 hours over low heat (during the cooking period, you need to remove the foam that has formed on the surface).

8. Grease a baking tray with butter, place the cooked shank on it and place in the oven.
9. After the meat has formed a golden crust (after about 30 minutes), it should be removed from the oven.

Serving rules, decoration

Horseradish or mustard is served with the dish and should be consumed hot.

What do you eat it with?

The excellent taste of this meat dish is emphasized by classic German side dishes: eisbahn is served with cabbage or potatoes. A traditional combination is iceban and stewed red cabbage with apples or berry jam. An alternative option is boiled potatoes or mashed potatoes. The dish is decorated with herbs, and, of course, it must be washed down with excellent German beer.

In Germany, meat is always eaten with mustard.

Aysban is also served with mustard, horseradish, and pickled pepper.

In Berlin, pork knuckle is traditionally eaten with pea porridge.

With sauerkraut

German-style Eisbahn (a recipe with sauerkraut is one of the most popular in Germany) turns out very juicy and with an original sour note that the cabbage gives. You can prepare it yourself or purchase a ready-made product.

What ingredients will you need?

For cooking you will need the following products:

• Pork knuckle – 1 pc.
• Sauerkraut (recommended with cumin) – 250-300 g.
• Onion – 2 pcs.
• Vegetable oil – 20 g.
• Spices in the form of salt, black pepper, thyme and garlic.

Step-by-step cooking process

How to cook:

1. The meat should be thoroughly washed and then placed in a suitable pan and covered with water.
2. The onion must be washed and added unpeeled to the meat.
3. The meat should be put on fire and cooked for 1.5-2 hours. Approximately halfway through cooking, the shank should be salted.
4. After cooking, the meat must be removed from the water and cooled. The onion should be finely chopped and fried in vegetable oil.
5. You need to add cabbage to the fried onions and fry everything for 20 minutes.
6. After the specified time has passed, you need to add 2-3 tbsp to the cabbage. l. broth (in which the meat was cooked) and simmer for another 15-20 minutes.
7. Place the cooled meat on a baking sheet lined with foil and season with a mixture of spices.
8. You need to make several cuts on the shank and place peeled garlic cloves in them.
9. The shank should be placed in an oven preheated to 180 0C and baked for 20-25 minutes. To give the meat a crust, you can brush the top with honey.

Eisbahn in German, recipe with sauerkraut.
Ready.

Serving rules, decoration

Aisban should be served whole immediately after cooking, along with a side dish of sauerkraut.

Description of preparation:

The recipe for cooking pork knuckle in German seems complicated at first glance, but it is not.
Preparing this dish is very easy, but if you want a juicy and very tasty shank, then you need to reserve time. I first tried pork knuckle when I visited friends in Germany. So they taught me how to cook it in German. The shank turns out juicy, very tasty and with a crispy crust, and preparing it is not at all difficult, see for yourself. Purpose: For lunch / For a holiday table / Holiday lunch Main ingredient: Meat / Pork / Pork knuckle Dish: Hot dishes Geography of cuisine: German / European

With soy sauce, pepper and ginger

For those who like a spicy taste, icebaan can be prepared using soy sauce, ginger and a mixture of peppers.

What ingredients will you need?

A dish is prepared from the products indicated in the table below:

Step-by-step cooking process

Preparation includes the following steps:

1. The meat should be washed well, dried, and then placed in a baking pan with high sides.
2. Pour salt onto the shank and rub it well into the meat.
3. Place a mixture of peppers and a bay leaf on a baking sheet.
4. Next, you need to pour hot water into the baking sheet so that its level does not reach the middle of the baking sheet.
5. The baking sheet should be covered with foil on top and closed well.
6. The prepared baking dish should be placed in a heated oven (temperature should be 200 0C) and the meat should be baked for 1.5-2 hours.
7. After the specified time has passed, half of the resulting broth must be drained from the baking sheet.
8. In a separate container, mix soy sauce, chopped garlic and vegetable oil.

9. Lubricate the baked meat with the resulting marinade and place it back on the baking sheet.
10. Add beer to the meat on the baking sheet, and then put it in the oven for another 30 minutes. Every 5-7 minutes, the shank should be watered with the resulting juice from the baking sheet (this will prevent it from burning).

Serving rules, decoration

It is recommended to serve the prepared dish hot. You can sprinkle chopped herbs on top.

Nutritional and energy value:

With potatoes

Eisbahn in German (a recipe with potatoes allows you to prepare a full dinner or an addition to lunch for several people) in this version is prepared with light beer, the taste of the final dish does not become worse from this.

What ingredients will you need?

For cooking you will need:

• 1 knuckle.
• 0.5 liters of light beer.
• 0.5 kg of potatoes.
• 2 tbsp. l. liquid honey.
• 2 garlic cloves.
• 1 g cumin.
• 2 tbsp. l. salt.
• 10-15 black peppercorns.
• 2-3 pcs. bay leaf.

Step-by-step cooking process

The dish is prepared according to the following scheme:

1. In a suitable container, mix chopped garlic, salt, bay leaf and pepper.
2. The resulting mixture should be stuffed into pre-washed and dried meat, making small cuts in it in different places.
3. Next you need to prepare the marinade by mixing beer with cumin and honey.
4. The stuffed meat should be placed on a baking sheet and placed in a heated oven (temperature should be 220 0C) to bake for 30 minutes.
5. After the specified period, the meat must be poured with the prepared marinade and the oven temperature must be reduced to 180 0C.
6. The knuckle should continue to be baked for another 1 hour. During this period, it should be poured several times with the juice formed in the pan.
7. Potatoes must be peeled and cooked until half cooked.

8. Next, the potatoes should be added to the baking sheet with the meat half an hour before the end of baking, after seasoning with pepper.

Serving rules, decoration

The dish should be served immediately after preparation. It can be placed on a large flat plate and decorated with fresh herbs on top. Mustard or horseradish is served as an addition.

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With red wine

Using red wine for the marinade gives the finished dish a bright aroma and additionally makes the meat softer. During its preparation, the alcohol will evaporate, so there are no restrictions on the consumption of the finished dish.

What ingredients will you need?

The ingredients for preparing the dish are listed in the table:

Step-by-step cooking process

Cooking a dish consists of the following steps:

1. Carrots and onions should be peeled, washed, dried and placed in a suitable pan.
2. Add wine, spices to the vegetables and mix.
3. You need to put the shank into the resulting mixture, add boiled water (the liquid should completely cover the meat) and put it in the refrigerator overnight for marinating.
4. After the specified time, the meat should be put on fire and boiled in the marinade for 2 hours.
5. After cooking, the shank should be transferred to a baking tray, previously greased with a small amount of vegetable oil.
6. In a separate bowl, mix chopped garlic and sour cream.

7. The prepared mixture should be greased with the meat and baked for 1 hour. The shank should be baked at a temperature of 250 0C.

Serving rules, decoration

The prepared dish is served with a side dish of boiled or baked potatoes. In the 2nd option, the vegetable can be baked together with meat.

Boar brizol

Photo: Shutterstock.com/ olga's captured moments
Ingredients

• Boar meat (shoulder) - 400 g
• Onion - 120 g
• Beef or pork fat - 100 g
• Sour cream - 1 tbsp. l.
• Mayonnaise - 1 tbsp. l.
• Cream - 1.5 tbsp. l.
• Garlic - 1 clove
• Ground nutmeg - a pinch
• Khmeli-suneli - a pinch
• Pickled cucumbers, onions, fresh tomatoes, parsley - to taste
• Salt and pepper - to taste

How to cook

1. Grind the meat, onions and fat in a meat grinder. Add salt and pepper to taste and leave the minced meat in the refrigerator for 30 minutes so that the salt binds the meat fibers.

2. Meanwhile, make the sauce by mixing all the ingredients. Grate the garlic on a fine grater, add salt and let sit for 30 minutes.

3. Form the minced meat into a thin large cutlet using cling film. Take one egg and beat it. Place the cutlet on a hot frying pan and pour in the egg. Fry for 4 minutes on each side.

4. Place the cutlet on a plate, brush half with the prepared sauce. Place vegetables on the second half: pickled cucumbers, pickled onions and fresh tomatoes. Garnish with finely chopped parsley.

Useful tips and tricks

The German dish Eisbahn is easy to prepare at home if you follow the recipe.

A few recommendations will also help with this:

• Before cooking, 1-1.2 hours before cooking, the meat must be removed from the refrigerator so that it comes to room temperature. This manipulation will allow the product to cook evenly and quickly in the future.
• The meat must be thoroughly dried before marinating.
• The meat must be placed only in a preheated oven, otherwise valuable juice will leak out of it and the finished dish will turn out dry.
• To make the meat juicy, during baking it should be periodically watered with the broth in which it was cooked.
• Before you take the meat out of the oven, you should check it for doneness. To do this, the product must be pierced in several places with a knife. If clear juice comes out of the puncture, the meat is ready.
• After cooking, the meat should “rest”. To do this, place it on a heated plate, cover the top with foil and leave for 15-20 minutes. This will help the juice formed inside distribute evenly and make the meat even juicier.

To obtain a tasty and healthy dish, it is important to use only high-quality and fresh products.

Therefore, when choosing pork, you should pay attention to:

• Color – in high-quality meat it is pink with a uniform and glossy color.
• Smell – it should be pleasant and fresh without acidity or harshness.
• Density - after pressing, fresh meat immediately returns to its original form.
• Presence of liquid . If you put your palm on a piece of meat, it should remain dry. If your hand becomes too wet and sticky, this indicates that the product has been frozen repeatedly. If a lot of liquid comes out when pressing, this may indicate that the seller has saturated the meat with water to increase its weight.

Also, there should be no mucus, dried crust or blood clots on the surface of the meat. The choice of baking dishes is also important. It is better to give preference to cast iron products, since they heat up evenly and conduct heat well. It is best to use molds that have a non-stick coating and a thick bottom. When cooking, select a baking tray of the appropriate size.

For example, in a container that is too small, the juice will overflow, and from a large container it will quickly evaporate and the meat may burn. Eisbahn, thanks to several variations of the traditional recipe, will allow you to prepare a real masterpiece of German cuisine at home. In order to be pleased with the result, you must follow the indicated preparation tips and use high-quality products.