Brawn ready to chill. The meat are here cut in larger pieces than I would normally do.
In US this is known as brawn, in UK it's called head-cheese and the Danish version is called sylte.
Originally the brawn was made with head-meat from the pig. This is still a very good meat to use but now a days most people prefer a less
fatty meat source and substitute, some or all, of the head-meat with pork shank and shoulder.
When I do have a pig head available I certainly use it for “brawn” and mix it with about 50% shank and shoulder. If I do not have one available
I will use like 50% belly and another 50% pork shank or shoulder.
This gives me the type of brawn I really appreciate.
- 3 kg meat from head, shank and shoulder
- For 5 liters
- 2 onions
- 1 carrot
- 1-2 green celery
- 3 whole cloves
- 3 bay leaves
- 20 whole black pepper
- Spice mixture:
- ½ onion
- 1 tbsp salt
- 1 Tsp black pepper
- 1 Tsp all spice
- ¼ Tsp cloves (optional – I don’t use it)
- ¼ Tsp nutmeg
- Boil the chosen meat in enough water to cover all
- Depending on the cut and sizes it should boil from 1.5 – 2.5 hours until very tender. Use a fork to check for tenderness after 1 ½ hour.
- When all the meat is
ready, chop it up in small pieces with a very sharp chef knife or use a fork like you would do with “pulled pork”.
- Run the spice mixture in the food processor and mix it well with the chopped-up meat.
- Place the meat in ½ liters forms (I use simple alu-forms) while it’s still warm.
- Strain about ½ liter of the soup and add 5 sheets of gelatin (or 1 big tbsp powder gelatin).
- Pour the gelatin soup over the meat while ”shaking and stamping” the form to let the soup cover the whole brawn.
- Refrigerate until next day and it’s ready for slicing.
- Taste delicious on a slice of black bread together a sharp mustard and a pickled beetroot or in some places it’s served with stewed potatoes and pickled beetroots.
P.S In the
Philippines i found a variety made with chicken and some different spices. Very tasty as well, but for now i do not have the recipe and have not tried it out at melowsplace...