Friday, December 19, 2014

Crispy Eisbein

Crispy Eisbein

If you ever wanted to re-cre­ate this typ­ical Okto­berfest dish at home try this easy way to cook eisbei
n. It removes some of the fat, cooks it through and you have con­trol over the crackling.
Cook Time: ± 1¾ hrs | Serves: 4

    2 cured and smoked shanks of pork

    1 medium onion, sliced

    1 carrot, cut into chunks

    1 bou­quet garni

    enough water to cover


    Place the pork shanks into a large pot, add all the rest of the ingre­di­ents and put in enough water to cover the pork shanks.

    Bring it to the boil and then reduce heat and allow it to simmer for 1 to 1½ hours. The meat will be ten­der and the skins soft.

    Remove them from the pot and pat dry with a cloth, score the skin diag­o­nally with a sharp knife and salt the skin well.

    Place under a hot grill allow­ing the skin to crisp up. Keep an eye on them and turn to crisp the entire out­side.

    Best served with boiled potatoes tossed in butter and pars­ley with sauer­kraut and strong mustard. Also put some apple puree on the table.


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