Smoked Eisbein

As usual, the Eisbein didn’t make it from the PotjieKing to the table. It was devoured by the family way before then!

Ingredients:

2 smoked eisbein
2 carrots – cut into chunks
1 onion – thickly sliced
2 bay leaves
6 whole cloves
10 whole black peppercorns
water – enough to cover the meat
Salt

Method

Pack 15 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready, place your no 3 round bottom potjie pot onto the PotjieKing to heat up.

• Place everything into the potjie pot and allow to boil until the meat is tender (approx 1 & 1/2 hours).
• Once tender, remove the Eisbeins and allow to air dry – reserve the liquid – see my note below.
• Place 12 – 13 briquettes into the potjieKing and let them light off the remainder of the coals.
• Pat the Eisbeins dry with a clean dishcloth or paper towels.
• Use a sharp knife to slice the skin on the Eisbeins in diagonal lines to form diamond shapes.
• Rub with salt.
• Once the briquettes are ready, oil the braai grid and place the grid onto the PotjieKing.
• Place the Eisbein onto the braai grid and cover with the KingDome lid, with the vents open on top of the dome and the doors closed on the PotjieKing.
• Turn the Eisbein every 5 minutes or so until the skin has crackled a bit.
• As the skin is very moist from the boiling you arent likely to get perfect crackling but it’s still delicious.

Enjoy!!

Note: I’m going to use that liquid next week to make soup.

PotjieKing – Feeding Adventure Since 2008