Plate a portion of creamy polenta topped with an eisbein covered in rich tomato sauce and serve alongside spicy tenderstem broccoli.
Tomato-Braised Mini Eisbein on Garlic Polenta with Spicy Tenderstem Broccoli
Ingredients
- Tomato Braised Mini Eisbein
- 3 Eskort Smoked Mini Eisbein
- 1 410g tin tomato puree
- 1 410g tin tomato and onion
- 250ml (1 cup) red wine
- 60ml (¼ cup) fresh rosemary, chopped
- 4 cloves garlic, crushed
- 250ml (1 cup) water
- 45ml (3 tbsp) vegetable stock
- Polenta
- 500ml (2 cups) polenta
- 4 cloves garlic, chopped
- 5ml (1 tsp) olive oil
- 250ml (1 cup) cream
- 5ml (1 tsp) salt
- 1L (4 cups) boiling water
- Spicy Tenderstem Broccoli
- 300g tenderstem broccoli
- 45ml (3 tbsp) olive oil
- 45ml (3 tbsp) butter
- 5ml (1 tsp) salt
- zest and juice from one lemon
- 1 green chilli, chopped
- Allergens
- This recipe contains sulphites and dairy (lactose).
- Substitutions
- Red Wine (sulphites): Use an equal amount of beef broth or stock.
- Cream (lactose): Use coconut cream or non-dairy cream like Orley Whip.
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
Method
- Tomato Braised Eisbein
- Place all ingredients into a pot, cover with foil and then the lid to prevent moisture from escaping.
- Braise the eisbeins over low heat for 3 hours to ensure they slowly cook to complete tenderness.
- Polenta
- Add olive oil, salt and garlic to a large pot over high heat and fry until golden.
- Slowly pour in hot water and bring to the boil.
- Stir in polenta and whisk until smooth.
- Close the lid, lower the heat and simmer for 10 minutes.
- Stir in the cream and remove from the heat.
- Tenderstem Broccoli
- Heat olive oil, butter and lemon juice in a large frying pan over high heat.
- Once the butter melts, add tenderstem broccoli, chopped chilli and salt.
- Cover the pan with a lid and allow to simmer for 5 minutes.
- Remove the lid and fry for a further 5 minutes.
- Sprinkle with lemon zest and remove from the heat.
Serve
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