Eisbein and Rhubarb Epic

I grew up in a home where nothing was boiled and never did meat touch water in the cooking process, ever. I bought lovely smoked Eisbein and all the recipes I found wanted me to boil the meat first for a few hours before roasting it. No, not in this here house. This particular cut of the pork shank is of German origin and can be fresh but is usually pickled or smoked.

Roast Eisbein and baked apples

Roast Eisbein and baked apples

The name however is Nordic in origin and means “pork knuckle” . In Swedish it is Islaeggor and in Norwegian it is called Islegg. Directly translated into my Afrikaans home language therefor: Ysbeen! The interesting part is that it has nothing to do with the “Ysbeen” in our bodies, but the name stuck because they used to make ice skates of the knuckle bone in the Nordic countries. There you have it!

So upwards and onwards and hell bent on not boiling anything and definitely not my smoked Eisbeins, I googled and found the passionate blog of The Rider who also did not boil his meat but instead did a barbeque and smoked it in a Webber. We corresponded and food friends made, I told him smoking and Webbers are out of the question as it is not going to go down well in an apartment block where no such shenanigans will be allowed. The poor man was having a gall stone attack at the other end of the country after his indulgences with the exact same Eisbein culprit went too far for his doctor’s liking (oh what we would do for good food…). I hope he is alive and well and firing up the Webber again as we speak.

Investigations done, I  found a recipe for pork fillet by Jamie Oliver which he combined with rhubarb of all things and I had rhubarb in my fridge!

Preparation: I formed a bed of onion, garlic and rhubarb. No water no oil no nothing, the meat has enough fat and juices.

Tucked in on a bed of rhubarb

Tucked in on a bed of rhubarb

Oven: The Eisbeins went into the oven, covered with foil. Bake it at low heat (140 C) for 3.5 hours. I added carrots towards the end. Roast : remove foil and roast for another hour or however long you want on n higher heat or if you do not have another hour, grill it at high heat until you have hard crackling. Be around and look often if on a high heat so you do not overdo the roasting and burn the crackling part.

Eisbein & roast veg

Eisbein & roast veg

In other words, take your merry time on a Sunday or whenever because it is so worth it. No need to boil anything and the meat was soft and juicy. The rhubarb with smoked pork is an absolute winner, it has the same tartness as the baked apple. Next time I will put in the rhubarb much later as mine disintegrated into a sauce ( nice) but lost its pink colour and I am all about colour as we know.

imageI served it with baked apple slices and pickled radishes instead of the normal sauerkraut.

Baked Apples: Place sliced and cored apple on a baking tray, drizzle with olive oil and butter and bake till you have a soft apple.

Random Photos:

I miss Europe. Do I feel a trip comming on…..?

Mont Martre, Paris

Montmartre, Paris

Walk- about

Walk- about

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20 thoughts on “Eisbein and Rhubarb Epic

  1. Oh, I’m with you there girlfriend! No boiling of meat EVER! That should be a cardinal sin… That roast meat looks fabulous! And those veggies… delish!

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    • Bad but I am automatically repulsed by meat boiling. The good thing is the slow roast renders very very soft meat so I do not know why people even choose the boiling option. Nevertheless, whatever blows the skirt up as they say! I am glad to hear from you and hope you are okay.

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      • Hi flippenblog, Agree completely hate boiling meat. I was looking today to do a smoked Eisbein and found your page. Followed your instructions (thank you so much). Mine is in the oven in foil. will post a photo tomorrow and tell you what it tasted like.

        Liked by 1 person

  2. just for a moment I read Einstein and rhubarb 🙂 – I see you made the pickled radishes again, I bought some, I cleaned them I put them in the fridge I couldn’t remember why I had bought them and finally they died – which is terribly bad. and now I see the pics and remember. Eisbein – whats an Ysbin then indulge me? It looks fantastic, I LOVE crackling, yummy. This is what it usually looks like round here : http://www.genusskaufen.de/Eisbein And wow is yours more yummy looking hmmmm hmmm hmmm

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    • Yea, you can call my Einstein no problem! Yes Ysbeen/ Eisbein. I ate my first one at n German Club the day I turned thirty many moons ago. Love it! Go try it, you do NOT have to slaughter the pig to claim that it is home made!

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      • 🙂 you make me laugh – thank you for confirming I dont have to slaughter the pig to claim it is homemade, that is a very helpful point you make .) where does homemade begin! Happy Friitag!

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