Ingredients with Measurements:
- 4 pork eisbein (about 1.5 kg)
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 cups beer
- 2 cups chicken broth
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 apples, peeled and sliced
- 2 tbsp butter
- 1 tbsp honey
Special equipment needed:
- Dutch oven or large pot with lid
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
3. Add the eisbein and brown on all sides, about 5-7 minutes per side. Remove from the pot and set aside.
4. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
5. Pour in the beer and chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add the brown sugar, apple cider vinegar, bay leaves, thyme, salt, and black pepper. Stir to combine.
7. Return the eisbein to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-2.5 hours, or until the eisbein are tender and falling off the bone.
10. In the meantime, prepare the apples. Melt the butter in a skillet over medium heat.
11. Add the sliced apples and honey, and cook until the apples are tender and caramelized, about 10 minutes.
12. When the eisbein are done, remove them from the pot and keep warm.
13. Strain the cooking liquid through a fine-mesh sieve into a saucepan.
14. Bring the liquid to a boil and cook until reduced by half, about 10-15 minutes.
15. Serve the eisbein with the reduced sauce and caramelized apples on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-2.5 hours
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
4 servings
Nutritional information:
Calories: 670
Fat: 31g
Saturated Fat: 10g
Cholesterol: 215mg
Sodium: 1300mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 22g
Protein: 61g
Substitutions for ingredients:
- Pork eisbein can be substituted with pork shanks or ham hocks.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Thyme can be substituted with rosemary or sage.
- Apples can be substituted with pears or quince.
Variations:
- Add chopped carrots and celery to the pot with the onions and garlic for extra flavor and nutrition.
- Use a different type of beer, such as stout or ale, for a different flavor profile.
- Add a pinch of smoked paprika or cumin to the cooking liquid for a smoky or spicy kick.
- Serve with mashed potatoes or sauerkraut on the side.
Tips and tricks:
- Make sure to brown the eisbein well before braising to develop a rich flavor and color.
- Use a meat thermometer to check the internal temperature of the eisbein, which should be at least 145°F (63°C) for safe consumption.
- Let the eisbein rest for a few minutes before serving to allow the juices to redistribute and the meat to become more tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eisbein in a covered pot with a splash of water or broth over low heat until heated through, about 10-15 minutes.
Presentation ideas:
Serve the eisbein on a large platter with the caramelized apples on top and the reduced sauce drizzled over everything.
Garnishes:
Garnish with chopped fresh parsley or thyme for a pop of color and freshness.
Pairings:
Pair with a cold beer, such as a pilsner or lager, to complement the flavors of the dish.
Suggested side dishes:
Serve with mashed potatoes, sauerkraut, roasted root vegetables, or a green salad.
Troubleshooting advice:
- If the cooking liquid is too thin, simmer it for a few more minutes to reduce it further.
- If the eisbein are not tender enough, return them to the oven for another 30 minutes or so.
Food safety advice:
- Make sure to cook the eisbein to a safe internal temperature of at least 145°F (63°C).
- Store leftovers promptly in the refrigerator and reheat thoroughly before consuming.
Food history:
Eisbein is a traditional German dish made from pork shanks that are braised or boiled until tender. It is often served with sauerkraut and mashed potatoes.
Flavor profiles:
The beer-braised eisbein has a rich and savory flavor from the pork, beer, and herbs, balanced by the sweetness of the caramelized apples and the tanginess of the reduced sauce.
Serving suggestions:
Serve the eisbein family-style on a large platter for a cozy and comforting meal.
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Region: German