Ingredients
- Mini Eisbein
- 4 Bok choy (cut into ¼s)
- 1C butter
- 2T chopped Garlic
- 2T chopped Thyme
- 2 chopped Shallots
- 2T Lemon juice
- 1T honey
- 2T Soy sauce
- 4C vegetable stock (4T vegetable stock powder in 4 C hot water)
- 1 t Salt and pepper
- 1 chopped red chillies
Serving Ingredients
- 2 Chopped chillies
Method
- Place the mini eisbein in its vacuum sealed bag in a large pot of hot water and boil for 1 h 20 min. keep the eisbeins in the bag until you are ready to use.
- Pre-heat the oven to 180°C
- Melt your butter in a frying pan over a moderate heat.
- Add your chopped shallots, thyme, garlic, Bok choy and carrots and cook the vegetables in the butter and fry for 5 minutes.
- Add some salt, pepper, soy sauce, honey and lemon juice.
- Add the vegetable stock and simmer for 5 more minutes.
- Remove the eisbeins from the bag and pull the juicy meat from the bone.
Serve
- Divide the sauce and vegetables into 4 bowls. Add the eisbein meat.
- Garnish with the chopped chilis and some extra thyme.
- Add the vegetable stock and simmer for 5 more minutes.
- Remove the eisbeins from the bag and pull the juicy meat from the bone.
