Cozinha ACCS
EISBEIN - ALEMANHA
01/07/2018
Na Alemanha, o eisbein é o pedaço entre o joelho e o tornozelo do animal. Conforme a região do país, a carne pode ter nomes diferentes – como schweinshaxe, na Baviera, bötel, no norte da Alemanha, stelze, na Áustria, e gnagi, na Suíça.
O eisbein costuma vir acompanhado não apenas de chucrute com bacon, mas também de uma das diversas receitas alemãs com batata possíveis, como bratkartoffeln, kartoffelsalat ou kartoffelpüree.
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When we talk about German food, one of the most famous dishes is the eisbein, which when translated means “ice leg”. According to one of the theories for the name, in ancient times, when there were no appropriate footwears for the hunters, they developed the technique to tie pig knees to their feet to walk over the snow.
In Germany, the eisbein is the part between the knee and the ankle of the animal. According to the country region, the meat may have different names ‒ as schweinshaxe, in Baviera; bötel, in North Germany; stelze, in Austria; and gnagi, in Switzerland.
The eisbein usually comes with not only bacon sauerkraut, but also with one of the several German recipes with potatoes, such as bratkartoffeln, kartoffelsalat or kartoffelpüree.
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