Eisbein pot au feu

Eisbein pot au feu

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  • 2 large celery
  • 3 chopped carrots
  • 2 chopped shallots
  • 4 chopped baby leeks
  • 2 cloves crushed garlic
  • 2 fresh baby leaves
  • 1 t butter
  • 1 T olive oil
  • 400 g smoked eisbein
  • 2 cups chicken stock

Cooking Instructions

In a large saucepan, gently fry large stalks sliced celery, chopped carrots, finely chopped shallots, chopped baby leeks, cloves crushed garlic and fresh bay leaves in butter and olive oil for 10 minutes.

Add smoked eisbein and sear for 5–10 minutes, turning occasionally.

Add chicken stock and simmer gently, adding more stock if necessary, until the meat falls easily off the bone.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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