What is Eisbein?

Eisbein is a German food prepared using indoor ham - often pickled or cured - usually served with mashed potatoes or cabbage. Ham Hock is usually cooked slowly, cooked in water, to which different vegetables and herbs are added. This softens the shawl, which introduces a greater taste, although a layer of skin and fat, which is usually left. Eisbein is quite easy to produce, and although it has a long time cooking, it does not require much attention. Eisbein, which means the "ice leg" in German, refers to the bones of the shay legs used in the preparation of this food. HAM HOCK is a piece of pork that comes from ham and above the feet, similar to ankle or wrist, so it is sometimes referred to as pork joint. This cut of meat is quite fresh, because of marbled text and meat, but it is also quite difficult and requires long and slow cooking for proper preparation.

eisbein begins a sham that canthat it is necessary to be soaked in water before use, depending on the salt content in Hock. Ham Hock can be smoked or cured and is often loaded and any of these products works well in the production of eisbein. A large pot of water is brought to the boil, to which the ham is added, along with carrots, onions and celery, which were roughly chopped. In addition to this, bay leaves are often added, as well as the whole pepper and the pot is allowed to cook for several hours until the meat is easily out of the bone.

The traditional Eisbein service uses the entire ham hock, complete with bone and skin still on Hock. This skin is not crunchy, but instead it is soft from long boil, which can attract for some eaters. Eisbein is common to be at the top of the bed of potato potatoes or cabbage, and mustard is usually served next to it. Some recipes require that the ham hock be removed from the water as soon as it is boiled, dried and then placed in the oven to bake until it is fresh on the outside. These recipes also often require byla when baking brushing or pouring glaze or pouring.