Ingredients:
1 West Peak Meats Smoked Eisbein – bone in
1l beef stock
5 bay leaves
Five pickled onions, sliced
5 cloves of garlic, chopped
1 Tbsp ground coriander
1 Tbsp smoked paprika
1 Tbsp cumin
1 pack of dry, split peas (soak overnight)
3 medium carrot, grated
120ml Worcester sauce
2 Tbsp dried onion flakes
6 sweet jalapeno peppers mild, sliced
1L water
Salt and freshly ground black pepper.
Oil for frying
Method:
Place the Eisbein in a slow cooker. Add the bay leaves and the beef stock. Cook on high for 2 hours and then set the cooker too low for 8 hours. Once cooked, remove the fat and bone from the meat, shred the meat and set aside. The bone should pull out of the meat easily. Keep the stock aside.
In a large soup pot, fry the onion, then the garlic in oil, until the onions are translucent. Add the coriander, paprika and cumin and fry for 1-2 minutes. Don’t burn the spices.
Add the peas, carrots, Worcester sauce, dried onion flakes, sweet jalapeños and the stock from the slow cooker to the pot with another 1l of water.
When the peas have dissolved completely (this will take at about 2 hours), add the meat and cook through.
Add salt and black pepper to taste.
Turn off the heat and let the soup stand for about 30 minutes.