Boiled ice cream
6 servings
300 minutes
Aisbein is a traditional German dish, especially popular in Bavaria. Its roots go back to the Middle Ages when pork knuckles were boiled with aromatic spices for rich flavor and tender texture. Long simmering in spiced broth makes the meat incredibly soft, while added spices like bay leaf, clove, adjika, and black pepper provide a rich aroma. The side of potatoes and sauerkraut creates a perfect balance—a hearty, warming dish that pairs well with a glass of beer. Aisbein is served with mustard and horseradish to enhance the meat's rich flavor.
1
We take two medium pork hocks, wash them, and cover with water (there should be enough water to fully submerge the hocks and account for evaporation; they must not be exposed!). Place on high heat, bring to a boil, and skim off the foam. Note: the hocks should not stick to the bottom of the pot - occasionally shift them with a spoon.
- Pork knuckle: 2 pieces
- Salt: to taste
- Black peppercorns: 1 tablespoon
- Mixture of herbs: 1 tablespoon
2
We prepare the seasoning in parallel: we clean the carrot and onion.
- Carrot: 2 pieces
- Onion: 3 pieces
3
We put all the spices in the broth (salt, pepper, herbs, cloves, adjika, carrots, onions), minimize the heat and boil for 4-4.5 hours. (NB! If the adjika contains tomatoes/tomato - it is not adjika! We need only the one made of pepper and spices, no tomatoes!) Boil all the time under a tightly closed lid. There should be no vigorous boiling!
- Bay leaf: 4 pieces
- Salt: to taste
- Black peppercorns: 1 tablespoon
- Mixture of herbs: 1 tablespoon
- Potato: 8 pieces
- Carnation: 4 pieces
- Adjika: 1 teaspoon
4
Half an hour before the end, add the peeled potatoes (future side dish). At the same time, the potatoes can be boiled separately to be ready for serving.
- Potato: 8 pieces
5
Popped knuckles are a sign of almost complete readiness. Next, see for yourself: the shape should remain; this is not jelly! Turn it off. Remove the potatoes to a separate dish, cover and wrap to keep warm. Let it sit for half an hour. Carefully take out the eisbein (be careful not to break it! Better with both hands) and serve with potatoes and sauerkraut. On the table - mustard and horseradish as accessories. And whatever God provides
- Potato: 8 pieces
- Sauerkraut: 400 g