Eisbein
Berliner Eisbein: cured pork knuckle with pease pudding and sauerkraut
Eisbein is old Berlin pub food, the cured pork knuckle served in Kneipen across the city with a mound of yellow pease pudding (Erbspüree) and sauerkraut, and it is especially popular in the cold months. Unlike the Bavarian roast Haxe, this pork knuckle is pickled in brine by the butcher and then simmered slowly, so the meat turns pink, tender and gently salty and the rind stays soft. Order a cured ("gepökelt") knuckle from a German or Polish butcher. Chef's tip: soak the knuckle in cold water for a few hours first if your butcher's cure is strong; taste a little of the simmering water after 30 minutes and change it if it is very salty.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the knuckles
For the pease pudding
To serve
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What you'll need
Fresh ingredients (6)
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Method
0/6 doneStep 1: Put the 2 cured pork knuckles (Eisbein) in a large pot, cover with cold water, bring to the boil and simmer 5 minutes. Pour away the water; this removes excess salt and scum.
15 minStep 2: Cover the knuckles with fresh cold water, add the 1 onion, 1 carrot, 2 bay leaves, 5 juniper berries and 1 tsp black peppercorns and simmer very gently, half covered, for 2–2½ hours until the meat pulls easily away from the bone. The meat will be well above 145°F by then.
140 minStep 3: Meanwhile, put the 10 ½ oz yellow split peas in a pan with 750 ml water, bring to the boil, skim and simmer 45–60 minutes until completely soft and most of the water has gone. Stir now and then so they don't catch.
60 minStep 4: Fry the 1 onion in the 2 tbsp lard or oil for 8 minutes until golden. Mash or blend the peas with a ladle of the knuckle cooking liquid until smooth and thick, then stir in the onions, 1 tsp dried marjoram and ½ tsp salt. Taste before salting; the ham broth may be enough.
10 minStep 5: Heat the 1 ⅓ lb sauerkraut in a pan with a ladle of the cooking liquid for 10 minutes.
10 minStep 6: Lift the knuckles out and peel back the rind if you like (in Berlin many eat it). Serve half a knuckle per person with the pease pudding, sauerkraut and 4 tbsp medium-hot mustard. A common mistake is letting the pot boil hard; the meat goes stringy instead of soft.
3 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 64 g
- Carbs
- 40 g
- Fat
- 32 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eisbein take?
- About 180 minutes in total: 20 minutes to prepare and 160 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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