Eisbein in ginger beer

Foto: Francois Oberholster
Foto: Francois Oberholster
Prep Time: 45 minutes
Servings: 4
Cooking Time: 3½ hours
  • 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.

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