Eisbein with blueberry relish
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- Abigail Donnelly
- 4
- 20 minutes
- 3 hours
- Hidden Valley Land’s End Syrah 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 4 smoked eisbeins
- 2 star anise
- 1 onion, peeled and quartered
- 2 carrots, peeled and chopped into chunks
- 2 celery stalks, chopped
- 1 T orange zest
- 2 T butter, melted
- 200 g sugar snap peas
- 80 g broad beans, podded
- For the blueberry relish:
- 2 T red wine vinegar
- 1 T wholegrain mustard
- 2 x 125 g blueberries
- 2 T treacle sugar
Cooking Instructions
Place the eisbeins, star anise, onion, carrot, celery and orange zest in a large pot and cover with water. Simmer for 2½ to 3 hours, or until the meat is very tender.
Remove the eisbeins from the liquid and pat dry.
Preheat the oven to 180°C.
Brush the eisbeins with butter and bake for 15 minutes, until crisp.
Blanch the sugar snap peas and broad beans in boiling water for 2 minutes. Cut the eisbein from the bone and serve with the peas, beans and blueberry relish.
To make the blueberry relish, place all the ingredients in a medium-sized saucepan over a medium heat and simmer until the berries have softened.
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