1 x 1kg eisbein
60ml brown sugar
3 onions, peeled and quartered
4 bay leaves
4 potatoes, peeled and cubed
Wash the eisbein in cold running water. Place it in a large saucepan and half cover it with water.
Add the brown sugar, onions, peppercorns, ground black pepper and bay leaves. Bring to the boil, cover and reduce the temperature to a simmer for about 45 minutes.
Turn the eisbein over, add the potatoes to the pot and cover.
Let it simmer for a further 45 minutes – keep an eye on the potatoes so they do not overcook and remove them when they are tender. Check to see that the meat is soft and tender.
This is done by gently inserting a steak knife into the thick pad of meat at the base of the eisbein. Hold it there for a count of 30 seconds, remove and touch the flat part of the blade with your thumb. If it is hot to the touch, the meat is ready.
Transfer the eisbein to a roasting dish, along with the onions and potatoes, and grill for 30 minutes, or until crispy and golden brown.