Tomato-braised mini eisbein on garlic polenta with spicy tenderstem broccoli


Our slow-cooked, tender eisbein and spicy broccoli with a bit of a kick is flavourful and fuss-free for Sunday lunch!


Tomato-braised Mini Eisbein

3 Eskort Smoked Mini Eisbein 

410g (1tin) tomato puree

410g (1tin) tomato and onion mix

250ml (1c) red wine

60ml (¼c) fresh rosemary, chopped

4 garlic cloves, crushed

250ml (1c) water

45ml (3tbsp) vegetable stock


5ml (1tsp) olive oil

5ml (1tsp) salt

4 garlic cloves, chopped

1L (4c) boiling water500ml (2c) polenta250ml (1c) cream

Spicy tenderstem broccoli

45ml (3tbsp) olive oil

45ml (3tbsp) butter

juice from one lemon

300g tenderstem broccoli

1 green chilli, chopped5ml (1tsp) saltzest of 1 lemon


Tomato-braised Eisbein

  • Place all the ingredients in a pot, cover with foil and then the lid to prevent moisture from escaping.
  • Braise the Eisbein over low heat for 3 hours to ensure it cooks slowly until tender.


  • In a large pot and on high heat, fry the olive oil, salt and garlic until golden.
  • Slowly add the water and bring to the boil.
  • Stir in the 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

  • In a large frying pan over high heat, heat the olive oil, butter and lemon juice.
  • Once the butter melts, add the broccoli, 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.

To serve

  • Plate a portion of creamy polenta and top it with an eisbein covered in the rich tomato sauce. Serve alongside the spicy broccoli.

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