Icebine
4 servings
150 minutes
Aisbein is an iconic dish of German cuisine, symbolizing the cozy atmosphere of Bavarian beer halls. Pork knuckle slow-cooked in light beer with onions and carrots becomes incredibly juicy, tender, and rich in spice aromas. The beer adds a slight sweetness and caramelized hue to the meat, while roasting over high heat creates a crispy crust. Traditionally, aisbein is served with braised cabbage, fresh cucumbers, and boiled potatoes, perfectly complementing the rich flavor of the meat. The dish became popular in medieval Germany when pork knuckles were accessible to common people and their long cooking in beer turned them into a gastronomic masterpiece. Today, aisbein remains a favorite treat at Oktoberfest and in traditional German restaurants.
1
Clean the hocks well from bristles, do not remove the skin. Pour with a salt solution and place in the refrigerator for 2 days.
- Salt: to taste
2
Then place in a pot or cauldron, pour in light, non-bitter beer, add chopped onion and carrot, and simmer covered for 2-2.5 hours. Add boiling water as needed during the process.
- Beer: 1 l
- Onion: 100 g
- Carrot: 2 pieces
3
If desired, depending on tastes, the shanks can be removed from the sauce and baked in the oven at high heat.
- Pork knuckle: 2 pieces
4
Serve with boiled potatoes, fresh cucumbers, and stewed cabbage.