08/10/2026
Don’t miss out on this absolute flavour bomb—try it today!
The Ultimate Slow-Roasted B**r & Honey Glazed Eisbein
(If you've tried these recipes, share your thoughts (or photos!) let us know in the comments below).
Looking to elevate your roast game? We’ve paired classic German tradition with a true Aussie staple to bring you the ultimate Slow-Roasted B**r & Honey Glazed Eisbein! 🤤
The secret to getting that melt-in-your-mouth tenderness and unbeatable golden glaze? It all starts with the cut.
Head into Marjax Meats to grab premium, quality-cut pork shanks (Eisbein). When you start with top-tier local meat, the results speak for themselves—a perfect balance of rich, savoury pork, sweet honey glaze, and crisp sauerkraut on the side. It's the kind of meal perfection that turns dinner into an event.
The Ultimate Slow-Roasted B**r & Honey Glazed Eisbein
Ingredients
• Main: 2 Marjax Einstein’s (Pork Shanks)
• Aromatics: 50ml Olive Oil, 3 Sliced Onions, 2 Crushed Garlic Cloves
• Liquid & Seasoning: Salt & Pepper (to season), 1 can of B**r (e.g., Australian L***r like ###X Gold)
• Glaze: Honey/Jam glaze - see recipe below
Instructions
1. Prep: Dry and score the skin of 2 Marjax Einstein’s in a diamond pattern. Season generously with Salt & Pepper.
2. The Aromatics: In a heavy casserole dish, pour in 50ml Olive Oil. Layer with 3 sliced onions and 2 crushed garlic cloves, then place the shanks on top.
3. Add B**r: Pour in 1 can of b**r. Bake covered at 160°C (320°F) for 3 hours, basting the meat (meat only) every 30 minutes.
4. Finish: Remove the lid and brush the shanks with the honey/jam glaze. Crank the heat to 200°C (390°F) or grill for 15–20 minutes until the skin puffs and crisps up.
Marjax Tip:
Because honey has a high sugar content, always add or brush the glaze during the final 15 to 30 minutes of cooking (or use low heat). Applying sugar-heavy glazes too early can cause them to burn before the meat is fully cooked!
Serving Suggestion:
Serve alongside creamy mashed potatoes, sauerkraut, roasted pumpkin/carrots, seeded mustard, and a cold Australian l***r (adults only) for the kids, a nice glass of cold apple juice. .
The Ultimate Honey & Mustard Glaze!
Ingredients
• 4 tbsp Honey
• 1 tbsp Dijon or Wholegrain Mustard
• 1 tbsp Apple C***r Vinegar
• 1 tsp Soy Sauce (optional for depth)
• 1 tbsp Melted Butter
Instructions
1. Combine: In a bowl, mix together 4 tbsp honey and 1 tbsp Dijon or wholegrain mustard.
2. Add: Pour in 1 tbsp apple c***r vinegar and 1 tsp soy sauce (optional, adds extra depth of flavor).
3. Enriched: Whisk in 1 tbsp of melted butter for a silky finish.
4. Use: Warm gently (15–20 seconds in the microwave) and brush over pork.
Pro Tip
• Keep the glaze coat light over the scored skin so the sugars in the honey brown evenly without scorching the crackling before it gets super crisp.
• This mustard glaze works exceptionally well for Eisbein, pork ribs, pork chops and Christmas Ham!
Sauerkraut Recipe
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Servings: 4 to 6 sides
• Difficulty: Easy
Ingredients
• 500 g Sauerkraut (drained; rinsed if you prefer a milder taste)
• 150 g Marjaz smoked bacon (cut into small strips)
• 1 large onion (finely diced)
• 200 ml whipping cream or heavy cream
• 100 ml dry white w**e (or chicken stock) - see Pro Tip
• 1 tsp caraway seeds (optional, but highly recommended)
• 1 pinch sugar (to balance the acidity)
• Salt and freshly ground black pepper to taste
Instructions
1. Render the bacon: Place the bacon strips into a large skillet or pot over medium heat. Fry until the bacon is crispy and the fat has completely rendered.
2. Sauté the aromatics: Add the diced onion directly into the bacon fat. Sauté for 3–4 minutes until the onions turn translucent and soft.
3. Incorporate the sauerkraut: Add the drained sauerkraut to the pot. Toss it well with the bacon and onions, letting it cook for 2–3 minutes so it absorbs the smoky fat. Stir in the caraway seeds and a pinch of sugar.
4. Simmer with w**e: Pour in the white w**e (or stock) to deglaze the bottom of the pan. Reduce the heat to low, cover with a lid, and let it simmer for 20 minutes.
5. Finish with cream: Pour in the heavy cream and stir thoroughly. Leave the lid off and let it simmer gently for another 15–20 minutes until the cream thickens and coats the sauerkraut beautifully. Season with a bit of black pepper and salt if needed.
Pro Tips
• Acidity Check: If your store-bought sauerkraut is incredibly sour, give it a quick rinse in a colander under cold water and squeeze it dry before adding it to the pot.
• The Eisbein Connection: If you are making this to pair with your b**r-cooked Eisbein, you can swap out the white w**e for a splash of the b**r cooking liquid to tie both dishes together.
