- 2 ham hocks
- 1L Schwartzbier (Köstritzer)
- 1 carrot
- 1 leek
- 2 onions
- garlic
- 4 stock cubes (without flavor enhancers)
- chili powder
- laurel leafs
- 1 red chili
- black pepper.
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