How to make that perfect Eisbein
69What is an Eisbein
An Eisbein, is pickled pork hock, the hind quarter hock is more meaty.I t is considered to be one of the great traditional dishes in both Germany and also Baveria.
It's popularity however extends throughout the world, wherever there are pork eaters.
An Eisbein Must
|
Pommery Moutarde de Meaux 17oz
Price: $23.50
|
|
Habanero Honey Mustard Gold Medal Winner Dave's Gourmet Hurtin' Habanero & Honey Mustard the Only Mustard to Ever Win the Gold Medal in Napa Valley for Six Years. Truly the Best Spicy Mustard In the Universe!
Price: $6.25
List Price: $7.19 |
|
Boxed Gift Set- Fallot Authentic French Dijon Mustard Assortment of 8 Mustards, Each 7 Oz
Price: $55.99
List Price: $39.98 |
|
Colman's Dry Mustard 4-Ounce Tins (Pack of 4)
Price: $19.69
List Price: $25.60 |
Traditional Boiled Eisbein
Firstly wash the Eisbeins in cold running water.
Then place them in a large saucepan, so that they are half covered with water.
Add 4 tablespoons of brown sugar, 3 large onions, peeled and quartered, 1 teaspoon of ground black pepper, 4 bay leaves, allow 2 peeled whole large potatoes per person.
Bring the saucepan to a boil and then cover and reduce the temperature to an simmer for about 20 minutes. Keep checking that the water level does not drop down to far. Turn the Eisbeins over and then, cover and let simmer for a further 15 minutes, keep an eye on the potatoes so that they do not over cook, remove them if they are cooked.
Check to see that the meat is soft and tender. this is done by gently inserting a boning or steak knife into the thick pad of meat at the base of the Eisbein, hold it there for a count of thirty seconds, remove and touch the flat part of the blade with your thumb, if it is hot to touch, then the meal is ready.
Transfer the meat onions and potatoes from the saucepan, to the serving plates.
Serve hot with a side dish of Sauerkraut and good German Mustard.
What goes perfect with an Eisbein?
|
Sauerkraut 3 jars: Jake and Amos
Price: $15.97
|
|
CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend. Delicious!
Price: $5.00
List Price: $5.00 |
|
Saurkraut in prosecco(Crauti al prosecco)
Price: $3.99
|
Grilled Eisbein
Preheat your oven to 220 degrees celsius. while the Eisbein is simmering away.
Keep the pototoes and onions warm.
Once you have removed the Eisbeins from the saucepan place it on the rack of your roasting pan.
Place it in the centre of your oven and let it cook for between 10 to 20 minutes, you will hear a poppin sound eminating from the stove as the skin dries out and the pockets of air blister it. Remove when golden brown and very crispy.
Enjoy
Market Research
Would you like to see more of this type of hub
See results without votingPrintShare it! — Rate it: up down flag this hub
Comments
Thanks, it is fun sharing my recipies to all.
Sounds delicious !
Thanks for stopping by and leaving a comment, it is indeed delicious.
Hi Rodney,
I just returned here to realize that I hadn't left a comment. (covers mouth in horror) I must really be growing old. LOL!
Thanks for sharing this recipe, my friend.
*smiles*
Thanks for remembering to come back Terence, but knowing that did means a lot. As an old English saying goes, 'You are a scholar and a Gentleman' Thanks
Eisbein is pork hocks? Although your picture makes them look scrumptous, I have a strong memory of my mother boiling up pork hocks and white beans for my step-father. I never, ever could eat them because of the smell. Now that I'm grown, I realize that it was probably a combination of those beans and the fact that mom seldom used any seasoning. The whole dish looked so white and bland, but in your pic it looks like a nice rich stock. I may have to rethink this.
Shirley, yes early childood memories of some of our strongest memories, and from that mental blocks against trying to eat a certain dish.
Every time my step mother in law made banana loaf, this was thirty plus a few years ago, I suffered "morning sickness". I was not female and definately not pregnant, and it was not synpathy for my fiance as our first born was only born 3 years or so later.
I have since, made it myself, been in the house when other people made it, something in the way or an ingredient set me off. This wasa some 25 or so years later.
Let me know how it turns out!
thank you for this really awesome looking dish. being a first timer i hope i will get this right. i have everything preped and ready to go, it looks like i have to boil first then roast as above. i hope so, ill keep an eye on it to make sure it dosnt get over cooked :). will comment back in a few hours after its in my tummy.
Thats the way to do it, hope that you enjoy and get it right first time. Good luck Adam
hi
howzit
just got back from SA had a eisbien grilled one of my fav meals . wanted to make one but dont really know how had a look on youtube and video jug no one has put a video on so why dont you be the first and show us step by step and the end result
thanx
Grant, Hi there.
GBH, hope you enjoyed your visit to SA.
As for the video of How To Eiesbe4in, it may be on the cards next time I do an Eisbein, maybe by the end of August, So watch Youtube.
Thanks for the comments guys.
Seems like South Africans are keen on the old Eisbein there Rodney. Took the bull by the horns (or rather the pig by the trotters) and gave it a bash myself in Johannesburg. It worked really well. Definitely needs roasting though, to get the crackling crispy and tasty. I can also recommend adding a cup of light ale to the stock, it adds a bit of depth to the flavour
As we say in South Africa, really lekker!
Craig, as the say in South Africa, 'net soos jy smaak!' Yes the addirion of some ale makes for a tasty stock, next time try a good strong Cider, do not go hunting for it as it is too mild, so rather go to the heat of the metal industry, that should do the trick just fine.
Find the cryptically disguised brand name. Cannot upset google.
Hi Rodney
Thanks for the recipe! Just one question - which is better to get that lovely crispy skin, smoked or pickled eisbein?
Duncan, smoked type for that richer brown colour as the smoke does stain the rind slightly. Taste wise not much difference, however the plain pickled also comes out golden brown when the skin crisps up, just lick the crackling on a piece of roast pork.
As you prefer as I say, also depends on what is available as smoked products are some places more difficult to obtain.
Thanks for popping by.
TetonRose says:
2 years ago
This sounds delicious. I love German cooking!