Tomato-Braised Mini Eisbein on Garlic Polenta with Spicy Tenderstem Broccoli

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  • 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.


  • 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.


Plate a portion of creamy polenta topped with an eisbein covered in rich tomato sauce and serve alongside spicy tenderstem broccoli.