Ingredients with Measurements:
- 4 Eisbein (pork knuckles)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups vegetable oil
- 2 large onions, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Deep-fry thermometer
- Slotted spoon
- Whisk
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Rinse the Eisbein under cold water and pat dry with paper towels.
3. In a shallow dish, mix together the flour, salt, black pepper, paprika, and garlic powder.
4. Dredge each Eisbein in the flour mixture, shaking off any excess.
5. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
6. Carefully add the Eisbein to the hot oil and fry for 8-10 minutes or until golden brown and crispy.
7. Use a slotted spoon to remove the Eisbein from the oil and place them on a wire rack to drain any excess oil.
8. Transfer the Eisbein to a baking dish and bake in the preheated oven for 30-40 minutes or until cooked through.
9. While the Eisbein is baking, make the onion gravy. Melt the butter in a large skillet over medium heat.
10. Add the sliced onions and cook until they are caramelized and soft, about 15-20 minutes.
11. Sprinkle the flour over the onions and whisk to combine.
12. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming.
13. Bring the gravy to a simmer and cook for 5-10 minutes or until it has thickened.
14. Season the gravy with salt and pepper to taste.
15. Serve the crispy fried Eisbein with the onion gravy on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Frying temperature: 350°F
Baking temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 750
Fat: 45g
Saturated Fat: 13g
Cholesterol: 150mg
Sodium: 1800mg
Carbohydrates: 40g
Fiber: 3g
Sugar: 6g
Protein: 45g
Substitutions for ingredients:
- You can use chicken or turkey legs instead of Eisbein.
- You can use cornstarch instead of flour to make the gravy gluten-free.
Variations:
- Add some chopped fresh herbs, such as parsley or thyme, to the gravy for extra flavor.
- Serve the Eisbein with sauerkraut or mashed potatoes.
Tips and tricks:
- Make sure the oil is hot enough before adding the Eisbein to prevent them from becoming greasy.
- Use a deep-fry thermometer to monitor the oil temperature.
- Let the Eisbein rest on a wire rack for a few minutes after frying to allow any excess oil to drain off.
Storage instructions:
Store any leftover Eisbein and gravy in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Eisbein, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes or until heated through. Reheat the gravy in a saucepan over low heat, whisking constantly.
Presentation ideas:
Serve the Eisbein and gravy on a large platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, chopped scallions, or crispy fried onions.
Pairings:
Serve the Eisbein with a cold beer or a glass of red wine.
Suggested side dishes:
Mashed potatoes, sauerkraut, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the Eisbein is not crispy enough, increase the frying time by a few minutes.
- If the gravy is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure the Eisbein is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a slotted spoon to remove the Eisbein from the oil to prevent any oil splatters.
Food history:
Eisbein is a traditional German dish that is typically made with pork knuckles. It is often served with sauerkraut and mashed potatoes.
Flavor profiles:
The Eisbein is crispy and savory, while the onion gravy is sweet and tangy.
Serving suggestions:
Serve the Eisbein and gravy on a large platter with some fresh herbs and lemon wedges for garnish.
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Region: German