Jellied Pork Brawn 1
Now it is time to make jellied pork brawn for Christmas..
Ingredients:
2 kg knuckle of pork or other pieces of pork. (In principle you can use any piece of meat from the pig. It depends of how lean you want your brawn, but you have to use some bones , skin and fat to make the broth able to congeal.
Vegetables: This year I used one diced parsnip, 2 leeks, 1/4 celery, but onions and carrots is also fine.
It's about getting the broth tasty.
Spices: salt, 2 bay leaves, 1 tsp black peppercorns , 3 dried Siberian peppers or chilies
Meat, vegetables and spices should be 3/4 covered in water and cooked so tender it easily parts from the bones. Take it up with a skimmer and let it cool,
while the broth cooks to be reduced.
When the meat has cooled you cut it in small pieces.
Sift the broth onto the meat and stir well. The meat should not be covered in broth but be right under the surface when the meat is pressed lightly together. Spoon it into your forms and press the meat a little together.
Cover your forms and put them in the refrigerator until the brawn is firm and the broth has jellied Then it is ready to eat with homemade rye bread, Dijon mustard and pickled beets.
Ingredients:
2 kg knuckle of pork or other pieces of pork. (In principle you can use any piece of meat from the pig. It depends of how lean you want your brawn, but you have to use some bones , skin and fat to make the broth able to congeal.
Vegetables: This year I used one diced parsnip, 2 leeks, 1/4 celery, but onions and carrots is also fine.
It's about getting the broth tasty.
Spices: salt, 2 bay leaves, 1 tsp black peppercorns , 3 dried Siberian peppers or chilies
Meat, vegetables and spices should be 3/4 covered in water and cooked so tender it easily parts from the bones. Take it up with a skimmer and let it cool,
while the broth cooks to be reduced.
When the meat has cooled you cut it in small pieces.
Sift the broth onto the meat and stir well. The meat should not be covered in broth but be right under the surface when the meat is pressed lightly together. Spoon it into your forms and press the meat a little together.
Cover your forms and put them in the refrigerator until the brawn is firm and the broth has jellied Then it is ready to eat with homemade rye bread, Dijon mustard and pickled beets.
| Pickled beets | |
 | |
| ca. 2 kg beets (red) | Wash the beets – don't cut in them or they will loose their color while cooking . Cook for 1-1½ hour until tender. Drain the hot water an cover the beets in cold water . Slip the skin off the beets and cut them in slices and put them in clean glass jars. Cook the pickle , remove from heat and add Atamon according to the label on the Atamon bottle. Pour the pickle over the beets and seal the jars. |
| 1 liter vinegar | |
| 4 dl sugar | |
| 4-5 whole cloves | |
| Atamon | |
 |
| Danish |
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