24-11-2006, 12:26 PM
Something for the winter. It's a variation on a Cologne recipe 
Grant's Eisbein with lager and Honey glaze
Lager and honey-glazed Eisbein with Sauerkraut
Y=10 portions
SAUERKRAUT (to be made 36hours in advance)
Ingredients:
3 Large Spanish onions, thinly sliced
6 bay leaves
Maldon salt and cracked white pepper to taste.
200ml Dry white wine
15 Juniper berries
4 tins Prepared sauerkraut
100ml-clarified butter
Method:
In a deep heavy-bottomed pot, Sautee onions in the clarified butter until glazed Add bay leaves, juniper berries and seasoning. Add drained sauerkraut. Heat through gently, stirring with a heatproof spoon. Add wine and drained juices from tin. Continue heating through. Remove from the stove and cover with cling film. Leave for 24 hours to steep and the taste to develop.
When re-heating for service, do so on a gentle heat and progressively increase it to a medium heat over half an hour.
EISBEIN
Ingredients:
10 fresh Hind Quarter Eisbein (Pork Hock)
6 bay leaves
10L Salted water
1kg Vegetable mirepoix (Carrots, onions, celery – peeled, roughly chopped)
100ml Clarified butter
Maldon Salt and cracked white pepper
1litre Lager
350ml Acacia honey
Method:
Glaze:
In a saucepan, reduce the lager and the honey until it can coat the back of a spoon (pouring consistency). Reserve to one side.
Eisbein:
Simmer Eisbein for ± 8 hours in the salted water with bay leaves and vegetable mirepoix. (Optional: 50% water 50% Windhoek – though the cost would be extravagant, the flavour would be superb). Strain and reserve the Eisbein to one side. Allow cooling.
(Note: You can strain the liquid through a fine sieve and use it to make your own brown beef stock. The jelly effect will be enhanced by the gelatinous nature of the pork bones)
Using individual Eisbeins, season with salt and pepper, brush with butter. Heat in a pre-heated oven (220c) for 30 minutes (until crackling is crispy). Pour some honey-lager glaze over and return to the oven for a further 15 minutes till it caramelises. When plating, pour some of the remaining glaze over Eisbein.
Serve with new potatoes or roasted Jerusalem artichokes and mustard. And of course an ice-cold Lager!
Grant's Eisbein with lager and Honey glaze
Lager and honey-glazed Eisbein with Sauerkraut
Y=10 portions
SAUERKRAUT (to be made 36hours in advance)
Ingredients:
3 Large Spanish onions, thinly sliced
6 bay leaves
Maldon salt and cracked white pepper to taste.
200ml Dry white wine
15 Juniper berries
4 tins Prepared sauerkraut
100ml-clarified butter
Method:
In a deep heavy-bottomed pot, Sautee onions in the clarified butter until glazed Add bay leaves, juniper berries and seasoning. Add drained sauerkraut. Heat through gently, stirring with a heatproof spoon. Add wine and drained juices from tin. Continue heating through. Remove from the stove and cover with cling film. Leave for 24 hours to steep and the taste to develop.
When re-heating for service, do so on a gentle heat and progressively increase it to a medium heat over half an hour.
EISBEIN
Ingredients:
10 fresh Hind Quarter Eisbein (Pork Hock)
6 bay leaves
10L Salted water
1kg Vegetable mirepoix (Carrots, onions, celery – peeled, roughly chopped)
100ml Clarified butter
Maldon Salt and cracked white pepper
1litre Lager
350ml Acacia honey
Method:
Glaze:
In a saucepan, reduce the lager and the honey until it can coat the back of a spoon (pouring consistency). Reserve to one side.
Eisbein:
Simmer Eisbein for ± 8 hours in the salted water with bay leaves and vegetable mirepoix. (Optional: 50% water 50% Windhoek – though the cost would be extravagant, the flavour would be superb). Strain and reserve the Eisbein to one side. Allow cooling.
(Note: You can strain the liquid through a fine sieve and use it to make your own brown beef stock. The jelly effect will be enhanced by the gelatinous nature of the pork bones)
Using individual Eisbeins, season with salt and pepper, brush with butter. Heat in a pre-heated oven (220c) for 30 minutes (until crackling is crispy). Pour some honey-lager glaze over and return to the oven for a further 15 minutes till it caramelises. When plating, pour some of the remaining glaze over Eisbein.
Serve with new potatoes or roasted Jerusalem artichokes and mustard. And of course an ice-cold Lager!