Ingredients:
1 x West Peak Meats Smoked Eisbein
50ml x Cooking oil
2 x Carrots
2 x Medium sized Leeks
1 x Large Onion
2 x Cloves Garlic
500ml x Chicken Stock
10 x Black Peppercorns
Salt
750g x Frozen Garden Peas
1 x Lemon
100ml x Fresh Cream
Method:
(Serves 4)
Heat the cooking oil in a cast iron pot on the fire. Thinly slice the leeks and carrots and fry off in the oil until soft.
Add the Eisbein and color on all sides. Add the chopped onion and garlic and fry until translucent.
Add the Chicken stock, pepper and salt. Check seasoning is using a stock cube as to not over salt the soup.
Simmer for 1 hour with the lid on.
After one hour, turn the Eisbein over and simmer for another hour with the lid on. A gentle simmer is all that is needed.
Remove the Eisbein from the liquid and set aside to cool.
Once cool enough to handle, pull the meat from the bone in bite size chunks and set aside. Add the frozen peas to the pot and cook for 10 min. Add the juice of 1 Lemon. Blend with a stick blender until your desired consistency. Stir in 100ml cream, add the Eisbein pieces and serve.
Enjoy!
Recipe by https://web.facebook.com/braaiwitnessnews