What cut is eisbein?

What cut is eisbein?

When looking for the right pork cut to make eisbein, you’re buying the part of the pig’s leg that’s neither the ham nor the ankle, but the cut in between, known in butchery as the knuckle.

How do you cook the perfect eisbein?

Cooking method

  1. Take a large pot and place all the pork hocks in it.
  2. Cut the onions and cloves and add them to the pot.
  3. Add the bay leaves, black pepper, and the brown sugar.
  4. Pour water until the pork hocks are covered.
  5. Let it cook under low heat, and then simmer it for up to 1.5 hours or until the meat becomes tender.

Which part of meat is eisbein?

Eisbein (literally: “ice leg”) is a German culinary dish of pickled ham hock, usually cured and slightly boiled. Despite the name, no ice is actually used in its preparation. The word probably comes from High German via the Latin term ischia used in medicine and hunting for the hip joint.

How do you cook already smoked eisbein?

Remove packaging prior to cooking. Place Eisbein in a cooking pot and cover with boiling water. Boil for approximatley 1 hour until the meat is tender.

What is eisbein Germany?

Eisbein, or boiled and cured pork knuckle, may not sound very appetising, but in Berlin it’s a beloved traditional feast. Around Germany, pork knuckle is known as schweinshaxe and is usually roasted, coming out with a crispy skin.

How do you pronounce eisbein?


  1. IPA: /ˈaɪ̯sˌbaɪ̯n/
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What do you serve with eisbein?

Eisbein is typically served alongside mashed potatoes and fermented cabbage (sauerkraut). A dollop of German mustard or Senf completes the dish.

How do I make my eisbein skin crispy?

Crisp the skin Don’t put them too close to the grill of they WILL burn. Be careful THEY BURN EASILY. You need to keep your eye on them and turn them occasionally so that they crisp all over. If you find the meat is browning too much, cover the meat with a piece of tin-foil and leave only the skin exposed.

What is the difference between pork shank and eisbein?

Smoked Pork Shank (Eisbein) is a pork cut of German origin, and refers to the shank section, which can be fresh, but is usually pickled and smoked. Serve one shank per person.

Where is eisbein from?

GermanyEisbein / Origin

Should smoked Eisbein be cooked?

We have had quite a few requests for this recipe. To unleash the great flavour and tender, succulent texture of brined and smoked ham hocks, they must first be simmered slowly or slow cooked in the oven to tenderise them. Then baste and brown them in the oven or on the braai.

What sauce goes with Eisbein?

Eisbein is typically served with mashed potatoes, Sauerkraut, or with horseradish and mustard in Austria.