Eisbein (helpยทinfo), literally ice leg/bone, is the German name for a culinary dish involving the lower part of a pickled ham hock,[1] usually boiled. The name derives from the Nordic word for pork knuckle.[2] It is also popular in Poland as golonka.
Eisbein is heavily marbled meat covered with a thick layer of fat. The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold ready cured and sometimes smoked, and then used in simple, hefty dishes, for example in Berlin cooked with pea puree. This can be an alarming experience for the unwary tourist, as it is a huge portion and the skin is left soft, not crispy, because the dish is merely boiled. In Germany, Eisbein is very commonly served with potatoes or mashed potatoes, or with Sauerkraut, and with mustard.
A Bavarian dish using the same joint of meat is Schweinshaxe, which is usually not pre-cured and is roasted to achieve a crispy textured fatty crust. Much the same applies to the Austrian dish Stelze, which is marinated overnight in a garlic and caraway seed brine, roasted until the skin is very crisp, and served with horseradish, mustard, and pickles.
References
- ^ www.hubpages.com/hub/Cooking_with_Just_Rodney
- ^ http://www.cooks.com/rec/view/0,1627,128181-251194,00.html
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