Smoked Eisbein with a Fig Balsamic Reduction Glaze
Try this tasteful smoked Eisbein served with a delectable fig balsamic reduction, boiled and grilled to perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Kitchen towel
- Grill
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
Ingredients
- 3-4 shanks of pork, cured and smoked
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 sprigs of fresh celery
- 2 bay leafs
- Water to cover the shanks of pork
- 500 ml of the eisbein cooking liquid
- 30 ml tomato sauce
- 3 tbsp brown sugar
- 60 ml Turkish Fig Balsamic Reduction
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