1 pork shank; ½ cup yellow peas; 200 g sauerkraut; 100 g celery root; 1 onion; 1 carrot; 2 cloves garlic; 1 tbsp sugar; ½ cup dark beer; 2 tbsp butter; 1 tsp cumin; 2 bay leaves; 8 black peppercorns; 3 cloves; salt
Soak the peas overnight. Wash the shank and cover it with cold water in a saucepan. Bring it to the boil and lower the heat. Remove any foam and add the bay leaves, whole peppercorns, garlic, celery, carrot, onion with the cloves, and cumin. Simmer gently for 2 hours. Meanwhile make the Erbspuree (mushy peas). Drain the water from the peas and cover with fresh cold water. Bring to the boil and simmer for 40 minutes until the peas turn to mush. Push the peas through a sieve, salt and add the butter. Stir well and cover with a lid. Fry the sauerkraut in pork fat for 5 minutes on a medium heat and add some crushed juniper berries. Add the wine and reduce it completely. Place the cabbage in a shallow baking dish and place the shank vertically on top. Cover with a double layer of foil all over and roast in an over at 150ºC for 30 minutes. Remove the tin foil and place the cabbage in a warm bowl. Cover and set aside. Roast the shank without the foil for a further 10 minutes at 200ºC, basting it every 2 minutes with a mixture of the beer and sugar until crispy. Serve the Berliner Eisbein with the cabbage, mushy peas and crispy onion rings together with a glass of cold beer.