Sticky Yanky Oven Eisbein

Sticky Yanky Oven Eisbein

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Servings: 4 People
Course: Main Course
Notes

Notes

Sticky Yanky Oven Eisbein

Slow roasted until tender, basted in rich stock and finished with a sticky, smoky Yanky glaze. Crispy skin, juicy meat and proper comfort food.
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 3½–4 hours

🛒 Ingredients

  • 1 smoked Eisbein (approximately 1.2–1.5kg)
  • 2 cups chicken stock
  • 2 tsp BlixSam Fire Wave
  • 2 tsp BlixSam Lemon Leaf
  • ½ cup BlixSam Yanky Sauce
  • 2 tbsp olive oil

👨‍🍳 Method

1️⃣ Preheat your oven to 160°C.
2️⃣ Rub the Eisbein with the olive oil and season generously with:
  • BlixSam Fire Wave
  • BlixSam Lemon Leaf
3️⃣ Place the Eisbein skin side up in a roasting dish.
4️⃣ Pour the chicken stock around the Eisbein, making sure not to wash off the seasoning from the top.
5️⃣ Cover tightly with foil and roast for 3 to 3½ hours, topping up with a little extra stock if needed.
6️⃣ Remove the foil and increase the oven temperature to 200°C.
7️⃣ Brush generously with BlixSam Yanky Sauce and return to the oven uncovered for 20–30 minutes.
8️⃣ Baste with more Yanky Sauce every 10 minutes until the glaze becomes dark, sticky and glossy.
9️⃣ Remove from the oven and allow to rest for 10 minutes before serving.

🔥 BlixSam Tip

For extra sticky goodness, add a final layer of Yanky Sauce during the last 5 minutes of cooking.
Serve with roast potatoes, creamy mash, pap, coleslaw or buttery vegetables.
Smoky, sweet, tangy and beautifully sticky — exactly how an Eisbein should be.
It’s BlixSam’s Lekker! 😄🍖🔥
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