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MINI EISBEINS IN SLOW COOKER

MINI EISBEINS IN SLOW COOKER

Mini eisbeins in orange juice and apple cider vinegar, fluffy sexy mustard mash, gem squash and steamed broccoli.
A very satisfying meal.

The cooking liquid for the eisbeins is from the gammon I did before Christmas Day which I froze for later use. I just added about a quarter of a cup of apple cider vinegar which gives a really nice tang to the gravy I made afterwards.

  • 3 mini eisbeins
  • Cooking liquid could be anything from stock or water with peppercorns, bay leaves, a clove or two, cinnamon stick or a liquid like gingerbeer or ginger ale, orange, pineapple, apple or mango juice, apple cider or beer.

Cook on HIGH for 5 hours or on AUTO for 8 hours.

Reduce the cooking liquid to make a rich gravy for mash, rice, samp or keep for freezing and using as the basis for another roast or for butternut soup. I thicken my gravy with a slurry of cornstarch and water.

The liquid did not cover the eisbeins completely.

Recipe an photo: Elsabie Templeton

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