Ingredients with Measurements:
- 4 Eisbein (pork knuckles)
- 2 large onions, sliced
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the Eisbein and pat them dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, paprika, and garlic powder.
4. Rub the spice mixture all over the Eisbein.
5. Place the Eisbein in a roasting pan and cover with aluminum foil.
6. Roast in the oven for 1 hour.
7. Remove the aluminum foil and roast for an additional 30 minutes until the skin is crispy and golden brown.
8. While the Eisbein is roasting, heat the olive oil in a skillet over medium heat.
9. Add the sliced onions and brown sugar to the skillet and cook until the onions are caramelized, stirring occasionally.
10. Add the chicken broth to the skillet and cook until the liquid has reduced and thickened.
11. Serve the roasted Eisbein with the caramelized onions on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 38g
- Carbohydrates: 25g
- Protein: 49g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shanks or pork hocks.
- Brown sugar can be substituted with honey or maple syrup.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add chopped carrots and celery to the roasting pan for a complete meal.
- Use different spices such as cumin, coriander, or chili powder for a different flavor.
- Serve with sauerkraut or mashed potatoes.
Tips and tricks:
- Make sure to pat the Eisbein dry before roasting to ensure crispy skin.
- Baste the Eisbein with the pan juices every 20 minutes for a moist and flavorful result.
- Use a meat thermometer to ensure the internal temperature of the Eisbein reaches 165°F.
Storage instructions:
- Store leftover Eisbein in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover Eisbein in a baking dish and cover with aluminum foil.
- Bake for 20-30 minutes until heated through.
Presentation ideas:
- Serve the Eisbein on a platter with the caramelized onions on top.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Mashed potatoes
- Sauerkraut
- Roasted vegetables
Troubleshooting advice:
- If the skin is not crispy enough, remove the aluminum foil and roast for an additional 10-15 minutes.
- If the caramelized onions are too sweet, add a splash of vinegar to balance the flavors.
Food safety advice:
- Make sure to cook the Eisbein to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover Eisbein in the refrigerator within 2 hours of cooking.
Food history:
- Eisbein is a traditional German dish that originated in Berlin.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy with your favorite side dishes.
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Region: German