Crisp Eisbein
This is the easiest way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling and the crackling is what it is all about after all 🙂 Ever since I had eisbein at a restaurant near the Randburg magistrates court, I have tried to get that same tenderness in the meat and the crisp crackling and think this eisbein recipe is pretty close.
Update 2017: I have been eating a lot of pork the last year or so, tried many ways of cooking it and even tried jamie Olivers way of cooking pork belly, but there is nothing to beat a good eisbein.
If you want to know how to cook eisbein, this is a tried and tested recipe that has been the winner every time. 🙂 enjoy it folks, until next time.
What you need
2 cured and smoked shanks of pork (woolworths has really good ones)
1 onion quartered
1 carrot roughly chopped
1 bay leaf Water
The process
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 about 1 and a half 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… you are going to love it.
Have you tried The Breath co mouthwashes? They are truely amazing, give a go!
Hi I always hear people talk about pikle what is that how do I pikle eisbein.
Hi, I have never made it, but try this recipe.
http://www.food24.com/Recipes/Economical-eisbein-pickled-pork-20120514
going to try this with a honey and coriander sauce. will report back. xxx
Hi Graham, do I have to boil the eisbein or can I just roast it in the oven for a couple of hours (obviously covered for the first couple of hours and then un-covered for a little while). Your feedback will be greatly appreciated.
Hi, you could roast slowly as you propose, just make sure that you dry the skin properly when you remove the covering and salt it well. (I know it’s a bit late… been travelling and working.. not much time for cooking or blogging 🙁
Can you suggest another sauce instead of apple
hi Sandra ik is nederlands natuurlik kan jij een ander souce maak maar die appelsous is die beste bij die gereg of is jij nie life vir appelsouse gr rene
You can use sweet mustard
Thanks for the recipe mate. I used to eat this all the time when I lived in South Africa and I love it. I saw it in the store the other day (in Jakarta, Indonesia) and almost bought it, but realized I don’t really know how to cook it. But now …..
When roasting the Eisbein, try basting it with a mixture of 4 tbsp orange juice, 3 tbsp smooth apricot jam and a little fine ginger, heat and mix till jam melted and combined with juice. Then baste eisbein as it is grilling.
Hi Graham,I used your recipe to cook my pork shank.Cloves were used to flavour the salted water,byt instead of grilling it I boiled it in piping hot oil,it came out so crisp that even my mother inlaw is talking to me again.
Do you have a recipe for boiled Mother inlaw???????????
If only there was a pot big enough…. Great to hear, mothers in law can be real demanding, Happy days G
Hi how long did you have it in the oil
Lol!
Well, sitting in my office i will try and recall the way i normally cook my lamb shanks. enjoy….
LAMB SHANK IN RED WINE:
Ingredients:
3 TB/SP OLIVE OIL
2/3 LARGE LAMB SHANKS
3 SMALL ONIONS
3 CELERY STICKS (CHOPPED)
1T/SP CRUSHED GARLIC
1 PINCH DRIED THYME
2 PINCHES DRIED ROSEMARY
(I PREFER TO USE FRESH THIME & ROSEMARY BUT SOME SMALL TOWNS DON’T KEEP FRESH)
2 BAY LEAVES
4 SMALL CARROTS (CHOPPED)
300ML RED WINE
1 TOT SHERRY
200ml. water (hot)
1/2 t/sp salt
1/2 t/sp black pepper
3 TB/SP SOJA SAUCE
2 TB/SP BISTO
Method:
Heat olive oil in a pan and fry shanks untill brown.(do it one at a time if they all don’t fit)
Remove when they are all browned.
Use the same oil to fry the carrots,celery and onions till onions turn glassy.
Dish carrots,celery and onions into a deep cooking pot and add the bay leaf, thime and rosemary.
Place the shanks in the same pot and add the wine and sherry and water.
SPrinkle the salt & pepper & garlic on.
Bring to a boil with lid on, then turn plate down to “3” depending on your stove.
Cook for 2 1/2 – 3 hours or until meat is very soft.
Meanwhile, dilute bisto powder and the soja sauce in one cup of COLD water.
Pour over shanks 10 minutes before it is finally cooked.
Dish THE shanks onto serving plates and pour the gravy that is left in a gravy bowl to pour over the meat.
Serve with criped fried potatos, rice, creamy cheese spinach, and pumpkin ….
ENJOY……..
Nice one G! Put a few whole cloves in the skin for the boiling and removed them before the oven. Gave it a slightly more oganic flaour! Love it!
Hi warren, Cloves do give a fantastic earthy flavour, will give that a try next time. Thanks for the tip. Cheers for now G
hi, Graham. so my lamb shank wasnt a winner after all?
Hi allan, not at all, just havnt had a chance to try yet, doing potjies this weekend, but will give it a go as soon as I can. Have a lekker weekend G
this is an absolute winner. i have, thought, in stead of apple sauce, used honey & mustard. mmmmmmmmmm…delishes.
Hi allan, so glad you enjoyed it and love the honey mustard idea, thanks for letting us know. Happy days G
thank u, Graham.
i would like to share my lamb shank in redwine with you and your subscribers…but then, you probably know the best. youre the master shef! i am just a property realter. regards. allan
Hi allan, please share your recipe, I’m just a guy who loves to cook much like you. Just post it in the comment box or send to me to try out. Hope your show days are a success this weekend G
thank you Graham.
fortunately i’ve sold it before the show house.
i’d be happy to share my recipe with you all.