Ingredients:
Stage 1.
2 West Peak Meats Pickled Eisbeins
2 Onions
4 Carrots
2 sticks Celery
2 cloves Garlic
3L Water
2 Chicken Stock cubes
1tsp Black Peppercorns
1tsp Pick Peppercorns
3 Cloves
Stage 2.
Olive oil
Salt
Method:
Stage 1:
Add all the ingredients for stage 1 in a Potjie pot over the fire.
If the liquid does not cover the eisbeins, add more water.
Bring to the boil and simmer for 2 hours gently.
Turn the Eisbeins over after 1 hour.
This step can be done the day before.
Stage 2:
Let the Eisbeins cool down and pat them dry with some paper towel.
Score the skin and fat, don’t cut into the meat, and rub the Eisbeins with olive oilSeason Well with salt.
Set up a Weber for indirect heat and let it comme to 220 C.
Place the Eisbeins in the center and close the lid.
Let the Eisbeins roast for 45min.
After 45min, turn the Eisbeins over and roast for another 45min.
Take the Eisbeins out when the skin is golden and crispy!
Let it rest for 15min and enjoy!
Recipe by Braai Witness News