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Brawn

This is for the brave-hearted among you!!!!

I’ve put the finished product photograph first…. so be warned!  I had someone here for dinner the other night who wouldn’t eat prawns ‘cos they have eyes’!  Same person eats all other fish and meat – but I guess they mustn’t have eyes???

I am not particularly fond of brawn.  I have these memories of my parents making brawn when we were kids.  It did seem to take an age to make it, and the resultant texture, rather than taste, was not something I liked.

Alfie has made brawn here on occasion, and it has been quite nice.  However as I am not hugely fond of it, it seems a waste making it for just 2 of us.

Brawn

Brawn

Dee over at GreensideUp has kindly passed on her friend, Elaine’s recipe for me to share with you.

Firstly make your brine:

  •  1 x pigs head
  • 12 litres water
  • 3 kg salt
  • Bay leaves, coriander seeds, allspice, peppercorns etc
  • 1 cup sugar

Cut off ears, shave bristle.  Place into the prepared brine for 24 hours.

shaving

Next day : rinse, wash and scrub.

See he was a happy choppy

See he was a happy choppy

Place in a large pot with 3 leeks, 2 carrots, 3 celery, 2 onions and a bulb of garlic, bunch thyme, parsley, zest 2 lemons, 4 tablespoons sherry vinegar, black pepper and a bouquet garni made up with 2 tsp coriander  seeds, 2 tsp black pepper, 1 tsp allspice whole, 1 tsp cloves whole, 3 blades mace.

Cook for 4-5 hours at simmer.

Pick meat from bones, strain stick, place meat in loaf tin, add stock to cover (Elaine added a sheet of gelatine just in case). Weight it down (baked bean tins will do nicely).

beans

Refrigerate for 12 hours, slice and serve.

Keeps for 2 weeks in fridge.

I reckon if someone just told me it was a pork terrine I’d be much more amenable to it.

Have you tried it?

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