Eisbein

Instructions

1. Rub the knuckles with grey salt and leave them to rest for 24 hours in the fridge in a covered dish.
2. Rinse the knuckles under clear water to remove excess salt and place them in a large casserole.
3. Cover with cold water, bring to the boil, then skim the surface carefully.
4. Peel the onions, stud them with cloves and add them with the carrots, leek, celery, bay leaves and peppercorns.
5. Simmer covered for about 2 h 30, turning the knuckles halfway through, until the meat comes away easily when pierced with a fork.
6. Meanwhile, cook the potatoes in salted water, then mash them with a little hot milk and butter.
7. Drain the knuckles and brown them for 5 minutes in the oven at 220 °C, skin side up, to make the rind crisp.
8. Serve with the reheated sauerkraut and the mash, and offer the mustard on the side.