Eisbein is a pork knuckle for beer.
And can you imagine a mug of frothy beer without a real pork knuckle? Of course not! Today we are sharing the secrets of making a real icebine, without which no Oktoberfest passes!
Ingredients
| pork knuckle 1 pc |
| carrots 2 pcs |
| onion 1 pc |
| celery root 1 pc |
| garlic 6 cloves |
| dark beer 0,5 l |
| vegetable oil 4 tbsp. |
| honey |
| dried rosemary 1 tsp. |
| bay leaf 3 pcs |
| allspice 2-3 peas |
| black pepper 2-3 peas |
| salt |
Instructions
Step 1
Wash and peel the carrots, onion and celery root.
Step 2
Prepare the knuckle for baking: in a large pot, boil water, salt, add the vegetables (preferably whole), spices and knuckle. Boil the broth over low heat for about 3 hours. Then take the knuckle out of the broth and dry it well.
Step 3
Prepare the flavor mixture by grinding half of the garlic, bay leaf, rosemary, black pepper peas and salt in a coffee grinder. Stuff the knuckle with the remaining garlic and rub well with the aroma mixture.
Step 4
Roll up the foil sleeve, place the knuckle in it and carefully pour in the beer. Wrap the sleeve and send it to the oven preheated to 190 C for 2 hours.
Step 5
Take the knuckle out of the oven. Carefully unwrap the sleeve, brush the meat with honey and leave to bake for another 15-20 minutes.
