Ingredients with Measurements:
- 4 Eisbein (pork knuckles)
- 1 ½ cups sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the Eisbein under cold water and pat dry with paper towels.
3. In a small bowl, mix the olive oil, minced garlic, and caraway seeds.
4. Rub the Eisbein with the garlic and caraway mixture, and season with salt and pepper.
5. Place the Eisbein in a roasting pan and cover with aluminum foil.
6. Roast the Eisbein in the oven for 2 hours.
7. After 2 hours, remove the aluminum foil and roast for an additional 30 minutes to brown the skin.
8. While the Eisbein is roasting, prepare the sauerkraut. In a large pot, sauté the chopped onion until translucent.
9. Add the sauerkraut to the pot and cook for 10 minutes over medium heat.
10. Season the sauerkraut with salt and pepper to taste.
11. Serve the roasted Eisbein with the sauerkraut on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 620
- Fat: 38g
- Carbohydrates: 14g
- Protein: 52g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shanks or ham hocks.
- Caraway seeds can be substituted with fennel seeds.
Variations:
- Add sliced potatoes to the roasting pan with the Eisbein for a complete meal.
- Use beer instead of water to braise the Eisbein for added flavor.
Tips and tricks:
- To ensure crispy skin, remove the aluminum foil during the last 30 minutes of roasting.
- For a more tender Eisbein, braise it in water or beer for 1-2 hours before roasting.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Eisbein and sauerkraut in the microwave or oven until heated through.
Presentation ideas:
- Serve the Eisbein on a platter with the sauerkraut on the side.
- Garnish with fresh parsley or chives.
Pairings:
- Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
- Mashed potatoes
- Red cabbage
- Pretzels
Troubleshooting advice:
- If the skin is not crispy enough, broil the Eisbein for a few minutes before serving.
Food safety advice:
- Ensure the internal temperature of the Eisbein reaches 145°F (63°C) before serving.
Food history:
- Eisbein is a traditional German dish that originated in Berlin.
Flavor profiles:
- The Eisbein is savory and salty, while the sauerkraut is tangy and slightly sweet.
Serving suggestions:
- Serve the Eisbein and sauerkraut on a bed of mashed potatoes for a hearty meal.
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Region: German