Eisbein
From Wikipedia, the free encyclopedia
Eisbein , literally ice leg/bone, is the German name for a culinary dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche, Bötel or Stelze. In Swiss German, it is known as Gnagi.
Eisbein is heavily marbled meat covered with a thick layer of crispy fat, or "crackling". The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold cured 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 southern Germany, the Czech Republic and Austria, it is preferred uncured and cooked in an oven, turning the outside rind into a softer crust.
In Germany, Eisbein is very commonly served with potato dumplings and a side dish of Sauerkraut which helps bring out its distinctive flavor.
