Eisbein with blueberry relish

Eisbein with blueberry relish

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  • 4
  • 20 minutes
  • 3 hours
  • Hidden Valley Land’s End Syrah 2008


  • 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.

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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