Eisbein and mustard lentil mash

Recipe from: 29 July 2011

Ingredients 25
Servings 4
Time 10 mins


  • 4
  • For the poaching liquid
  • 4
    carrots, peeled and left whole
  • 4
    onions, peeled and left whole
  • 4
    sticks of celery, washed and halved
  • 4
    whole mustard seeds
  • 4
    cumin seeds
  • 1
    whole black pepper
  • 4
    bay leaves
  • 4
  • 1
    head of garlic – cut the whole head in half
  • 4
  • 6
    sprigs of thyme
  • 2
    cans of your favourite beer
  • 3
    hot english mustard
  • 200
  • Mustard and lentil mash
  • 6
    large potatoes peeled and quartered
  • 2
    chicken stock cubes
  • 3
    whole grain mustard
  • 1
    tin of lentils – drained
  • 300
  • 1
    full cream fresh milk
  • plenty of salt
  • pepper


3 hrs 30 mins
Wash the eisbein under cold running water.
Put them into your largest pot.
Add all of the above poaching liquid ingredients.
Bring to the boil for half an hour then reduce the heat to a medium simmer and let them cook covered for about 2 ½ to 3 hours. The poaching liquid will evaporate a little, so every now and again top the pot up with water to prevent the meat from drying out.
Remove the eisbein and place them on a rack to drain off all of the liquid and to allow them to dry out for an hour.
Sieve the poaching liquid and reduce down to a mustard and honey flavoured thick and tasty gravy to pour over your eisbein when you eat them.
Once the skin is nice and dry, score a diamond pattern into the skin of each one and making sure that the skin is as dry as a bone, place them into your oven (preheated to 240°C for about 10 minutes). Keep an eye on them to make sure they don't burn.
You can also crisp the skin up under the grill, but watch them carefully.

Mustard and lentil mash
Peel and quarter your potatoes.
Place them in a pot, cover with water and boil until tender.
Heat 1 cup of milk.
Drain your potatoes and put them through a potato ricer.
Cut the butter into cubes and add them to the hot potato.
Add enough milk to bring the potato to your preferred consistency.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.

Read more on: roast  |  pork

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