Ham hock in black beer.

Ah, the Germans. Pork and beer.  Honestly, I tried to find more sophisticated food, but by far the best things to enjoy in Germany are found in either or these food groups. A nice, clean Lagerbier, Weizen or Altbier with a (decent) Bratwurst, Weisswurst of extra chrunchy bun with cold Schnitzel. Or this dish - Eisbein with Schwartzbier (ham hock in black beer).

  • 2 ham hocks
  • 1L Schwartzbier (K√∂stritzer)
  • 1 carrot
  • 1 leek
  • 2 onions
  • garlic
  • 4 stock cubes (without flavor enhancers)
  • chili powder
  • laurel leafs
  • 1 red chili
  • black pepper.
Cut the vegetables in big pieces and fry them lightly in some oil. Add the eisbein and add all the other ingredients. Simmer for 90-120 minutes.

Take out the meat and strain the cooking liquid. If you prefer, remove the skin of the eisbein. Put the eisbein in a tray, or, even better, on a rack with a baking tray beneath it. Heat up the oven to 220 and insert the tray. Wait for the eisbein to get  nice brown colour (you can pour over some cooking liquid every few minutes) and carefully turn the eisbein over once when the top has reached a nice brown crust. When the eisbein is nicely coloured all over it is done, ready to be served with mashed potato, sauerkraut and, what else, black beer.

This post originally appeared in Dutch on Mout&Peper