Head Cheese/Brawn
As a child in England, my Mum would make this with a pigs head, but later in life she used pigs "trotters" and pork hocks. I still have her recipe and one day had a craving for this. It wasn't easy finding the trotters, but one day my husband went to our local grocers and there they were! Serve on hot buttered rye toast. The contrast of heat and cold is fabulous!
Ingredients
12 serv.Step-by-step instructions
- 1
Put all the ingredients in a large pot and just cover with water.
- 2
Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone. Skim any foam that appears.
- 3
Strain liquid into a large bowl and remove the meat from the hocks. Shred or dice the beef and pork.
- 4
Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.
- 5
Pour into moulds (I used a tray of 8 mini loaf pans and still had some left over, which I just poured into a dish).
- 6
Put in the 'fridge until set. Any fat will rise and can be easily scraped off when set. There is so much gelatin in the feet that it sets up quite quickly.
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