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Postby Dingo » Sat May 11, 2013 1:17 pm

Howdy all, as split pigs feet were on special this week, I thought I'd have a go at this childhood memory.

Pretty simple really.... I had

4lbs x Split Pigs Feet (trotters)
1 x Beef tongue
2lbs x Beef Cheek Meat
1 x Cup of hopped Carrots
1 x Onion - Cut in half
1 x Head of Garlic
4 x Sticks of celery chopped
1Tbs x Pickling Spice
1tsp x Salt

Place pigs feet at bottom of large pot

Add the rest of the ingredients and cover with water.

Bring to boil...then simmer for min 4hrs
Allow to cool.
Peel the tongue.
Dice the meat into 1/2" cubes
Strain the left over liquid
I added 1 x package of unflavoured gelatin, but it probably wasn't necessary.

Randomly arrange the meat in a loaf tin and fill with the liquid.
Refrigerate over night and you'll end up with this;


Slice thinly and make tasty sandwiches with german mustard or pickle relish :drool:

It's not really economical to go out and buy meat for this project, however, is you just butchered something, its a great way to make luncheon meat with the odd bits.
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Re: Brawn

Postby Dingo » Sat May 11, 2013 5:25 pm

opps....i meant 2lbs of cheek meat not 12....sorry

Mod edit: Original amended
Wheels :D
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Re: Brawn

Postby Fatmat » Wed May 15, 2013 3:11 pm

Yum. I love brawn. I add mustard to the jelly - won't be so clear but tastes yummy.
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Re: Brawn

Postby crustyo44 » Wed May 15, 2013 8:07 pm

That brawn looks nice and easy to make in a cake tin as a mould. I've never used tongue in brawn but will do so in a couple of weeks. I usually put everything in a large plastic casing.
I use pigs trotters as well for the jelly, never had any use for gelatin yet. Normally I reduce the liquid by half to produce a good solid jelly when set.
Thanks for posting.
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Re: Brawn

Postby ratman » Sat Sep 14, 2013 12:35 pm

That is my sort of post, I love brawn and my MIL used to make it for me. She was German and used to make it to an old German recipe using mainly trotters and cheeks. She also used to put lemon juice, sugar and coriander seeds in it which gave it an interesting sweet v sour hint and a lovely perfume hit if you bit into a coriander seed. Bless her she passed away last year and so I shall have to start making my own :)
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Re: Brawn

Postby Dogfish » Sat Sep 14, 2013 3:35 pm

That really does look good. I'm ~ 3 weeks from a pig kill and want to do this with the head and feet.
Chip the glasses and crack the plates!
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Re: Brawn

Postby yotmon » Sat Sep 14, 2013 8:58 pm

Although I agree that the brawn looks good, when I worked in a butchers shop we used to use an aluminium container with a lid that could be tightened to press the meat down into the jelly, the above photo's don't appear to have had the meat pressed and look open textured, I would think it would slice better if pressed beforehand. Maybe a plate with a weight on would have the desired effect.

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