Eisbein stew with vegetables

Name: Eisbein stew with vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Onion; 7-10 Tbsp Bay leaf; 1.5 kg Knuckle of pork; 300 g Potatoes; 300 g Carrots; 300 g Brussels sprouts; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Onion
7-10 Tbsp Bay leaf
1.5 kg Knuckle of pork
300 g Potatoes
300 g Carrots
300 g Brussels sprouts
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp colourful pepper

Directions

1
Peel and halve the onion. Boil 1 1/2 litre of water with onion and bay leaf. Add knuckle of pork and simmer for about 2 hours. In the meantime peel and wash the potatoes and cut them into halves or quarters depending on their size.
2
Peel, wash and slice the carrots with a colored knife. Clean, wash and halve the Brussels sprouts depending on size. Wash parsley, dab dry and chop finely, except for something to garnish.
3
Remove the knuckle of pork from the stock and let it cool down a little. Add potatoes, carrots and Brussels sprouts to the stock and cook for about 20 minutes. Remove meat from the bone and pluck into small pieces. Add just before the end of the cooking time, season with salt and coloured pepper and sprinkle with remaining parsley.