Ingredients with Measurements:
- 2.2 lbs. of pork knuckle
- 2 tablespoons of vegetable oil
- 2 tablespoons of butter
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 bay leaves
- 2 tablespoons of caraway seeds
- 2 tablespoons of juniper berries
- 2 tablespoons of black peppercorns
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of white vinegar
- 2 cups of water
Special Equipment Needed:
- Dutch oven
- Knife
- Cutting board
- Measuring spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Heat the vegetable oil and butter in a Dutch oven over medium-high heat.
3. Add the onions and garlic and cook until softened, about 5 minutes.
4. Add the bay leaves, caraway seeds, juniper berries, black peppercorns, salt, sugar, and white vinegar and stir to combine.
5. Add the pork knuckle and stir to coat with the mixture.
6. Add the water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours.
8. Remove the lid and continue to simmer for an additional 30 minutes.
9. Remove from heat and let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 2 hours 30 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 537
Fat: 28.3 g
Carbohydrates: 10.7 g
Protein: 45.2 g
Substitutions for Ingredients:
- Pork knuckle can be substituted with pork shoulder or pork shank.
- Vegetable oil can be substituted with olive oil.
- Butter can be substituted with margarine or vegan butter.
- White vinegar can be substituted with apple cider vinegar or red wine vinegar.
Variations:
- The pork knuckle can be cooked in a slow cooker instead of a Dutch oven.
- The vegetables can be changed to include carrots, celery, and potatoes.
- The spices can be changed to include thyme, rosemary, and sage.
Tips and Tricks:
- Make sure to use a Dutch oven that is large enough to fit the pork knuckle.
- The pork knuckle can be cooked in the oven or on the stovetop.
- Make sure to stir the mixture occasionally to prevent it from sticking to the bottom of the Dutch oven.
Storage Instructions:
Berliner Eisbein can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Berliner Eisbein can be reheated in a 350°F oven for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation Ideas:
Berliner Eisbein can be served with mashed potatoes, sauerkraut, and a side of vegetables.
Garnishes:
Berliner Eisbein can be garnished with fresh parsley, chives, or thyme.
Pairings:
Berliner Eisbein pairs well with a German lager or a dry white wine.
Suggested Side Dishes:
- Mashed potatoes
- Sauerkraut
- Roasted vegetables
- German potato salad
Troubleshooting Advice:
- If the pork knuckle is not cooked through, continue to simmer for an additional 30 minutes.
- If the mixture is too thick, add more water and stir to combine.
Food Safety Advice:
- Make sure to cook the pork knuckle until it is cooked through.
- Make sure to store the leftovers in an airtight container in the refrigerator.
Food History:
Berliner Eisbein is a traditional German dish that is typically served with mashed potatoes and sauerkraut. It is believed to have originated in the city of Berlin in the 19th century.
Flavor Profiles:
Berliner Eisbein has a savory flavor with hints of caraway, juniper, and black pepper.
Serving Suggestions:
Berliner Eisbein can be served as a main course with mashed potatoes and sauerkraut. It can also be served as a side dish with roasted vegetables or German potato salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German