Eisbein mit Sauerkraut (Ham hock with Sauerkraut) is a traditional German recipe for a classic cheesecake of quark cheese, cream and eggs baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic German version of: Ham hock with Sauerkraut (Eisbein mit Sauerkraut).
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Eisbein translates from the German as 'ice leg' or 'ice bone'. It’s a specific German dish made from a pork hock (the part of the pig’s leg between the foot and the ham) that has been cured in brine, or 'pökeln', and then simmered until exquisitely tender. The name is believed to come from the historical practice of using the bone from the hock to make blades for ice skates.
It’s most popular in the northern and eastern parts of Germany, especially Berlin. The curing process is what distinguishes it and gives the meat its characteristic pink hue and savory, ham-like flavour. The final texture is moist, soft, and easily pulled from the bone with a fork.
This is considered one of the national dishes of Germany.
Ingredients:
For the Pork:
1.2kg eisbein (cured ham hock)
1 large onion, peeled and quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2-3 bay leaves
1 teaspoon black peppercorns
1 teaspoon juniper berries
1/2 teaspoon caraway seeds
For the Sauerkraut:
1 jar home-made sauerkraut
some of the ham hock stock
4 black peppercorns
4 juniper berries
1/2 tsp caraway seeds
Method:
Place the pork hock in a pan that's large enough to hold it comfortably then add in the onion, carrots, celery, bayleaves, black peppercorns, juniper berries and caraway seeds.
Pour over enough water to cover the meat completely bring to a gentle simmer (do not allow to boil), skimming off any scum as it rises to the surface.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours. The key here is a bare simmer—just a few bubbles breaking the surface. A vigorous boil will make the meat tough.
You’ll know the Eisbein is ready when the meat is incredibly tender. Test it by inserting a fork; it should slide in with no resistance, and the meat should look like it’s about to fall off the bone. Some of the larger bones may have already started to separate.
Rest and Serve: Carefully remove the Eisbein from the pot and let it rest on a cutting board for a few minutes. Serve it whole on a plate, alongside your prepared sauerkraut and boiled potatoes. Don’t forget a generous dollop of strong German mustard!
In the meantime, prepare the sauerkraut. Drain the cabbage in a sieve to remove the picking liquid. Add to a small saucepan with enough of the eisbein cooking liquid to moisten. Season with 4 black peppercorns, 4 juniper berries and 1/2 tsp caraway seeds. Bring to a simmer and cook for 10 minutes.
Serve the eisbein sliced and accompanied by the sauerkraut, Salzkartoffeln (boiled potatoes), Erbspüree (pea purée) and Mittelscharf (spicy German mustard).
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