Cooking this dish is a lengthy process, but the result is worth it.
Preparing traditional Eisbein takes at least three days.
As reported: Fakta.today
Here's the recipe.
You will need:
water - about 2.5 liters;
salt - 2 ½ teaspoons;
sugar - ½ teaspoon;
dry mustard - 1 ½ teaspoons;
garlic - 2 cloves;
pork knuckle - 1 piece;
juniper berries, bay leaf - to taste.
Juniper berries are a traditional German meat additive.
Procedure:
Wash and clean the knuckle, then place it in a deep container and fill it with cold water (the knuckle must be completely submerged in water), let it sit for 48 hours, changing the water every six hours. The knuckle should be kept in a cool place.
Prepare the brine by dissolving salt and sugar in water, add juniper berries, pepper, and bay leaf. Dip the knuckle into the brine and put it in the refrigerator for 12 hours.
Pour out half of the brine, add mustard (1/2 teaspoon), and fill with clean water (enough liquid as before).
Place the knuckle in the new brine and put it on the stove, boil for about 2 hours (until soft).
Before removing the knuckle, make sure that the meat is tender.
Then the knuckle must be cooled, covered with a mixture of honey, garlic, and dry mustard (1 teaspoon), and baked in the oven."
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