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Berlin-Style Eisbein | Tenderly Cooked with Pea Purée
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170 min
Masterpiece
Knuspr-Küche
Berliner Eisbein, langsam und schonend in einem aromatischen Gewürzsud mit Zwiebeln, Karotten, Wacholder und Lorbeer butterzart gekocht. Serviert mit samtig-cremigem Erbspüree, herzhaftem Sauerkraut und scharfem Senf – der beliebte traditionelle Klassiker.
Preparation method
Preparing & Cooking the Eisbein
Rinse the eisbein thoroughly under cold running water and pat dry. Peel the onions and carrots and roughly quarter them.
Place the eisbein in a large Dutch oven or pot along with the prepared onions, carrots, bay leaves, juniper berries, allspice berries, and black peppercorns. Pour in enough cold water to completely cover the meat.
Bring the water to a boil, then reduce the heat to low, cover with a lid, and simmer gently for about 2 to 2.5 hours until the eisbein is wonderfully tender and easily pulls away from the bone.
Chef's tip
Do not discard the rich cooking broth from the eisbein: it serves as an excellent base for hearty stews or a warming soup the next day.
For lovers of crispy rind, the cooked eisbein can be roasted in the oven for 10–12 minutes at 220 °C using the top heat / grill function to crisp up the skin before serving.
Ingredients
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