How to make Eisbein

Why cooks start here

Eisbein is cooked the way Berlin cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Eisbein, a dish deeply rooted in Berlin's culinary tradition, is a staple of home cooking in the German capital. Traditionally enjoyed during colder months, it is a comforting meal often found steaming on family tables. This version captures the essence of Berlin's approach, with butter or clarified butter adding richness, and salt sprinkled instinctively rather than precisely measured. The dish should taste robust and hearty, with the cured pork hocks imparting a savory depth, while the aromatic notes of bay leaves, peppercorns, and juniper berries infuse the broth. Served alongside tangy sauerkraut and creamy pea puree, Eisbein offers a satisfying balance of flavors and textures, inviting second helpings without hesitation.