Smoked Eisbein, Sauerkraut
and
Mashed Potato

Smoked Eisbein with sauerkraut and mashed potato is a real traditional German dish that I grew up with and that has become famous in many parts of the world.


Preparation time: 15 minutes 
---------
Cooking time: at least 120 minutes
---------
Resting time: 0 minutes
----------
Total time needed: at least 2 H 15 minutes
----------
Grade of Difficulty: standard

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Serves 4





Ingredients
for
Smoked Eisbein

  • 700 gram / 1.5 lbs. Smoked Eisbein
  • 3 tbsp. oil for frying
  • 2 large onions, finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 3 cups of oxtail stock
  • 1 cup malt beer
  • 1 tsp. granulated beef stock
  • Salt and pepper to taste
  • 5 potatoes
  • 2 cups Sauerkraut, drained
  • 1 cup vegetable stock
  • 30 gram / 10 oz. butter
  • 1/2 cup of milk



Directions

  • Add eisbein to a large pot or skillet with hot oil and fry it on all sides till it is nicely browned. This should take about 5 to 6 minutes
  • Remove eisbein and place it for the meantime in a warm place like the oven
  • Add onions to the same pot, cover with lid and braise them till they are well browned, stirring regularly
  • Add garlic and braise for 1 minute
  • Add eisbein, malt beer, oxtail stock and granulated beef stock, cover with lid, reduce the heat to low and gently simmer the eisbein for about 1 hour and 20 minutes, turning it a few times and gently stirring the gravy during this times
  • Switch of stove and let sauce cool down a little, then blend it in a food processor for 30 seconds
  • Return to the meat in the pot, sample it and add salt and pepper to taste if needed
  • Cover with lid, bring to a gentle boil again and let it simmer  for another 40 minutes
  • While the meat is cooking boil potatoes for 20 to 25 minutes till they are done, pour off water and add salt butter and milk to the hot potatoes
  • Mash potatoes, with the milk and melted butter and cover with lid till you want to serve
  • Add the sauerkraut to a large pan and add the stock
  • Cover with lid and ring to a gentle boil. After 20 minutes, remove from stove and drain off the liquids
  • Cut eisbein into smaller portions and serve together with the potato mash and sauerkraut



Pan fried Potatoes with Bratwurst and Sauerkraut 


Sauerkraut and Smoked Sausage


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History of Eisbein


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