Ingredients with Measurements:
- 2 Eisbein (pork knuckles)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 medium potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
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 minutes per side.
4. Remove the Eisbein from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
6. Add the chicken broth, water, thyme, and bay leaf to the pot and bring to a boil.
7. Return the Eisbein to the pot and cover with the lid.
8. Place the pot in the oven and bake for 2 hours.
9. After 2 hours, remove the pot from the oven and add the potatoes and carrots.
10. Return the pot to the oven and bake for an additional 30 minutes, or until the vegetables are tender.
11. Remove the pot from the oven and discard the bay leaf.
12. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 570
- Fat: 29g
- Carbohydrates: 37g
- Protein: 39g
Substitutions for ingredients:
- Beef broth can be substituted for chicken broth.
- Fresh thyme can be substituted for dried thyme.
- Sweet potatoes can be substituted for regular potatoes.
Variations:
- Add chopped celery and parsnips for additional flavor.
- Use beer instead of chicken broth for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- To make the Eisbein more tender, marinate it in a mixture of beer, garlic, and thyme overnight before cooking.
- Serve with crusty bread for dipping in the stew.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Chopped parsley or chives can be used as a garnish.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Crusty bread or a side salad would pair well with this stew.
Troubleshooting advice:
- If the stew is too thin, remove the lid from the pot and let it simmer on the stove until it thickens.
Food safety advice:
- Make sure the internal temperature of the Eisbein reaches 145°F before serving.
Food history:
- Eisbein is a traditional German dish that originated in Berlin.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with a side of crusty bread and a cold beer.
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Region: German