On The Table: Eisbein

Roast smoked eisbein is the kind of meal made for slower winter days.

Rich, comforting and deeply satisfying, it rewards a little patience with crisp golden crackling and beautifully tender meat underneath.

This method, tested by our chefs at Klein Joostenberg, takes a few hours from start to finish, but very little hands-on effort. Once the eisbein is simmering away or roasting in the oven, you’re free to settle in with a good book, light the fire or sneak in a walk between the rain showers.

Serve it properly, with warm homemade apple sauce, sauerkraut, bubbling potato gratin and a good spoonful of mustard on the side.

Roast Klein Joostenberg Smoked Eisbein

Method

1. Remove the eisbein from the vacuum bag.
2. Place into a deep pot of gently simmering water. The meat should be fully submerged.
3. Poach for approximately 90 minutes, or until the meat feels tender when tested with a fork.
4. Remove from the water and place onto a drying rack. Allow to cool and dry for at least 45 minutes, or overnight if possible. This helps the skin dry out for crisp crackling.
5. Preheat the oven to 220°C, preferably with the fan on.
6. Score the skin lightly with a sharp knife and rub with a little oil or pork lard.
7. Place the eisbein into a roasting tray and roast in the centre of the hot oven for approximately 60 minutes, basting regularly with the roasting oils.
8. Turn the eisbein during roasting to crisp the skin evenly all over.
9. The crackling should be deeply golden and crunchy when ready. If needed, switch the oven onto grill for the final few minutes, but watch carefully to prevent burning.

Note:
If cooking multiple eisbeins at once, roasting time may need to be extended slightly as the oven will lose more heat initially.