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Tuesday, 17 January 2012

Eisbein...Dads eisbein version with ginger

Here we go. Another cut of meat that is misunderstood, maligned and ignored. No wonder the Germans, Italians and Greek laugh at our pathetic English cookery! We cook all the boring tasting stuff and ignore the best tasting food.
TRY IT!! Just darn well give it a go and you will be amazed.
This is what it looks like............You can also get it smoked and you can treat it in the same way.

1 large Eisbein per 3 servings. This recipe is for 2 eisbeins to serve 6
2 Red onions or white if you cant get.
Half cup sweet rose or white wine.
2 Tblspn grated fresh ginger
2 Tblspn chopped garlic
2 large carrots chopped into chunks.
A dash of balsamic vinegar.
Black pepper. (Plenty if possible but accordinng to your taste)
DO NOT ADD SALT. The curing process uses salt. In fact it is good to soak the eisbein overnight in fresh water before cooking. You can always add salt later.


Stand the eisbeins on end in a heavy pot and brown the meaty bit in a little olive oil. When its nearly browned add the garlic and ginger..
Chuck everything else into the same pot and add water to cover. Simmer for 3 to 4 hours being very careful not to burn the sauce and gelatine as it thickens into a sauce. (The secret is to keep lowering the heat until you get the gravy right). You cant leave this cooking on a stove by itself fror the last need to BE THERE and watch it like a hawk!! Its worth it I promise.
You should end up with meat falling off the bone.
Serve onto Rice (I prefer Basmati) or serve with baby potatoes cooked in the same pot for the last hour.
Here it is bubbling away......

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