Eisbein Stew or Ham Hock/Pork Knuckle Stew. This Eisbein stew is perfect for winter and is so wonderfully hearty too, my husband who is part German came up with the idea for the stew and what a great idea it was too. The best thing about it? It is super simple too. Eisbein is a pork knuckle which has already been smoked and as you know, I do like German food on this site and when we visit Germany or my parents in law come and visit they often bring us German goodies, or a German Food Parcel if you like. You can find more about Eisbein here.

Eisbein Stew

Wonderfully hearty and tender, perfect for a cold day.

There are a lot of German delis in the UK now so you can buy Eisbein from them. Alternatively feel free to use Pork Knuckle which has been smoked, you can get this from your local butcher, or failing that, go into one of the bigger supermarkets who have the already cooked Ham Hock and use that, that will work just as well.

Eisbein Stew

Wonderfully hearty and tender, perfect for a cold day.

Eisbein works perfectly in this dish, as the fat from meat melts into the whole dish and gets absorbed into the stock and flavours everything with the most intense meaty flavour. I kind of imagine this dish as something they would eat in the medieval times, this is something that perhaps the peasants would eat as you would use the meat to flavour the broth and you wouldn’t need to do anything complicated to the sauce, then you bulk it out with your favourite vegetables and boom, you have a hearty dish which given that it is slow cooked is ready in 8 hours time.

Given how easy this dish is to make, you could even put it all in the slow cooker prior to departing for work in the morning and then when you come home you will be welcomed in to a warm house with the wonderful meaty aroma’s of slow cooked goodness.

Eisbein Stew

Wonderfully hearty and tender, perfect for a cold day.

Seriously, in the heart of winter, you will thank us for this dish as it is something simple and easy.

As this dish is slow cooked, I am entering it into the Slow Cooked November challenge. This Slow Cooked challenge theme is open this month and always features a wonderful selection of slow cooked dishes and occasionally something which I wasn’t even aware you could make in a slow cooker, so make sure you check out all the other dishes on the link up.

This month it is hosted by Lucy of Baking Queen 74, Lucy is of course supported by Janice of Farmersgirl Kitchen, make sure you stop by and say hello.

Slow-Cooked-Challenge

Enjoy the dish and do let me know in the comments what you think.

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Eisbein Stew

Eisbein Stew or Ham Hock/Pork Knuckle Stew. This Eisbein stew is perfect for winter and is so wonderfully hearty too.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 People 1x
Scale

Ingredients

  • 2 Eisbein You can use Ham Hock here, but depending on the size maybe only use one
  • 3 large leeks thickly slices
  • 2 large onions diced
  • 2 carrots thickly sliced
  • 3 tart apples sliced
  • 5 cloves of garlic crushed
  • 500 ml chicken stock
  • 375 ml white wine
  • 500 grams baby potatoes halved normal potatoes are fine as well
  • 10 grinds of black pepper
  • 1 tsp sugar
  • salt to taste
  • 2 tbsp rapeseed oil

Instructions

  1. Preheat your slow cooker if necessary, then prepare your vegetables and apples as outlined above and get your stock and wine measured out.
  2. Place the eisbein, potatoes and apples directly into the slow cooker.
  3. In a large pan, heat the oil and then fry the onions until just starting to brown and soften, about 5 minutes. Add the leeks, carrots and garlic and fry for two minutes.
  4. Add the white wine, stock and grinds of pepper, then bring to the boil. Once boiling, transfer to the slow cooker and give everything a good stir around.
  5. Cook on low for about 8 hours, the meat should be falling off the bone and this is how you will know that it is ready.
  6. Once it is cooked, remove the eisbein/hamhock from the slow cooker and place on a board, shred the meat and add it back to the stew, give it a stir and then serve and enjoy.

Notes

Be careful with the salt in this recipe, you can always add more at the end as sometimes depending on how the ham hock/eisbein is cured it can be salty.

If you are using Eisbein, adjust the cooking time on the slow cooker to about 4 – 5 hours.

If you are using Ham Hock use the recommended cooking time. When you go to your butcher or farmers market, try to get smoked ham hock rather than non smoked, the flavour is better.

If you really wanted to, you can also use the cooked ham hock that you buy in most supermarkets by the cooked chickens. This will work just as well.