Boiled Eisbein
Main Dishes • European
Description
Boiled Eisbein
Ingredients
- Smoked pork knuckle 2 pieces
- Carrot 2 pieces
- Onion 3 pieces
- Bay leaf 4 pieces
- Salt to taste
- Green peppercorns 1 tablespoon
- Herb Bouquet 1 tablespoon
- Potato 8 pieces
- Sauerkraut 15 oz
- Clove 4 pieces
- Adjika 1 teaspoon
Step-by-Step Guide
Step 1
Take two medium pork knuckles, wash them, and cover with water (there should be enough water to fully submerge the knuckles, considering that some will evaporate, and they should not be exposed!). Place on high heat, bring to a boil, and skim off the foam. Note: the knuckles should not stick to the bottom of the pot — occasionally shift them with a spoon.
Step 2
Prepare the seasoning in parallel: peel the carrots and onions.
Step 3
Add all the seasonings to the broth (salt, pepper, herbs, cloves, adjika, carrots, onions), reduce the heat, and simmer for about 4 to 4.5 hours. (NB! If the adjika contains tomatoes, it is not adjika! We need only the kind made from peppers and spices, no tomatoes!) Keep the pot covered tightly during cooking. There should be no vigorous boiling!
Step 4
Half an hour before finishing, add the peeled potatoes (the future side dish). At the same time, the potatoes can be boiled separately to be ready for serving.
Step 5
The floating knuckles indicate they are nearly done. From here, you decide: they should retain their shape, this is not jelly! Turn off the heat. Remove the potatoes to a separate dish, cover, and wrap to keep warm. Let sit for half an hour. Carefully remove the eisbein (be careful not to break it! It's better to use both hands) and serve it with potatoes and sauerkraut. On the table, provide mustard and horseradish as accompaniments. And whatever else God provides :)
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