Recipe: Eisbein (not roasted)


Recipe for Stuttgart-Style Pretzels


Recipes
by GermanDeli.com customer,
 Ulf Habermann

(September 2005)


Eisbein



Depending on instruction from the butcher, soak cured Schweinhaxen (=Eisbein) in
water. I guess it depends on how salty the meat has gotten during the curing
process. After that, cook the Eisbein covered in Water with one onion, two
carrots, two bay leaves, and 10 peppercorns for about 2 hours or until the meat
comes easily off the bone. That is it for the Eisbein. Serve it with Sauerkraut
and Potato dumplings and not to forget some medium Loewensenf or Thomysenf.


Potato
dumplings:


Boil 2
lbs of potatoes the prior day with the skin still on. The day you want to
prepare the dumplings, grate the potatoes or mash them with a potato masher, add
3 - 4 tablespoons of foamy butter and 3-4 eggs. Mix to a nice dough and salt
according to your taste. Form dumplings and add to boiling water for app. 15
min.



 Sauerkraut:


Cut
about 4 slices of bacon into little cubes and slowly cook the bacon until all
fat has been turned liquid. Save bacon bits and fat in the refrigerator. Add a
teaspoon of butter to a sauce pan. Cook about half an onion cut into small cubes
until they become see-through. Do not brown them. Add Sauerkraut (I use boars
head that comes in a bag since most of the canned products are not sour or
crispy enough). Also add two whole garlic cloves. Cook the Sauerkraut for 45
minutes to 1 hour. During the last ten minutes, grate a pealed raw potato into
the mixture (will bind the Sauerkraut nicely) with the finest grater setting you
have. After that, add the bacon bits and some of the bacon grease to the
Sauerkraut to add more flavor.


Anyhow,
that is how we used to always eat Eisbein and how I had it made about 3 weeks
ago in Berlin at the Mueggelsee. When eating it, I never shy away from also
eating the nice soft skin and fat layer on the outside with some mustard. Not
sure everybody likes that but I grew up with food like that and find it very
tasty.