- 2L - ginger beer
- 1 - bay leaf
- 2 - stalks celery, coarsely chopped
- 1 - leek, coarsely chopped
- 2 - carrots, coarsely chopped
- - GLAZE
- 30ml - tomato sauce
- 60ml - vinegar
- 15ml - flour
- 15ml - Worcestershire sauce
- 45ml - syrup
- 500ml - of the eisbein cooking liquid
- 2 - smoked eisbeins, about 400g each
1 Preheat the oven to 160°C. Rinse the meat and score the skin with a sharp knife. Place the meat with the vegetables, bay leaf and flour in a cooking bag in an ovenproof dish. Pour the ginger beer over – work carefully so everything stays in the bag. Tie the bag securely, cut a few small steam holes in the top and bake for about 3 hours. Cool for about 30 minutes in the liquid.
2 Remove the meat from the bag and place it on a wire rack in the ovenproof dish. Pour 500ml of the cooking liquid out into a saucepan, add the rest of the glaze ingredients and boil until it thickens and reduces.
3 Heat the oven to 200°C. Brush the glaze generously over the meat and bake until the meat is glossy, basting frequently. Serve with oven-baked potatoes and vegetables.