- Eisbein
Audio|De-Eisbein.ogg|Eisbein, literally "ice leg/bone", is the German name for a culinary dish involving the lower part of a
ham hock . It is also known as Hachse, Hechse, Haxe, Hämsche, Bötel or Stelze. InSwiss German , it is known as Gnagi.Eisbein is heavily
marbled meat covered with a thick layer of crispy fat, or "crackling". The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold cured and then used in simple, hefty dishes, for example inBerlin cooked with pea puree. This can be an alarming experience for the unwary tourist, as it is a huge portion and the skin is left soft, not crispy, because the dish is merely boiled. In southern Germany, theCzech Republic andAustria , it is preferred uncured and cooked in an oven, turning the outside rind into a softer crust.In Germany, Eisbein is very commonly served with potato
dumpling s and aside dish ofSauerkraut which helps bring out its distinctive flavor.ee also
Schweinshaxe
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