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Eisbein with cranberry chutney

Recipe from: 12 July 2013

Ingredients 16
Servings 8
Time 00:20


  • 4 x 1
  • a big pot of water
  • 30
    dry coriander seeds
  • salt and pepper
  • 30
    honey ( optional )
  • for the chutney:
  • 2
    big raw beets – peeled and grated
  • 1
    small red cabbage – sliced finely
  • 100
  • 100
  • 45
    red wine vinegar
  • salt to taste
  • 1-2
    red chilies – keep whole - it gives a subtle heat
  • 1
    star anise
  • 3
  • 1
    all spice


Place the Eisbeins  in the pot of water in the bags that they come in. Make sure that the meat is covered with water.

Bring to the boil and as soon as the water boils, turn the heat down to a very low simmer.

Cook the Eisbeins for 4-5 hours and then turn the heat off.

Leave the meat, in their bags, in the water to cool completely. This is best done the day before.

When you are ready to roast the Eisbeins, preheat oven to 180 C.

Remove the meat from their bags and place in a roasting tray. Brush with the olive oil and sprinkle the coriander, salt and pepper over the meat.

Place in the oven and roast until the skin is crispy and sticky, this takes about 1 – 1½ hours.

Serve with the Cabbage, beetroot and cranberry chutney and buttery mash!

For the cabbage, beetroot and cranberry chutney:

Place all the ingredients in a stainless steel pot and bring it to the boil.

Let it simmer on very low heat until the chutney (relish) has a thick chunky consistency!! About 1 hour.

Spoon into sterilized jars or keep in the fridge for about 1 week(if it lasts that long).

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

Read more on: pork  |  recipes


Pasta e Piselli

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