Brawn
Ingredients
- 1 x 1 kg piece pork belly
- 2kg veal shank, cut into pieces
- 1 kg shin of beef, cut into 6cm lengths
- 1 bouquet garni
- 6 peppercorns
- 1 large onion, peeled and quartered
- 2 hard-boiled eggs, peeled and sliced
- 1 handful parsley leaves
- salt and freshly ground pepper
Instructions
(Serves 10 to 12). Wash and clean the belly flap of pork. It is best if this has been salted or been in a brine solution for 1 day. Place into a large saucepan with the veal, beef, bouquet garni, peppercorns and onion. Just cover with water, place the lid on tightly and simmer until the meat comes easily away from the bones, about 2 hours. Lift out the bones and remove pork skin, discard, then strain the stock. Skim the surface of the stock and return to simmer with the meat until the meat falls into pieces. When skimming, remove as much fat as possible. Oil a 30cm terrine mould. Arrange slices of hard-boiled egg and parsley leaves in the bottom of the mould, carefully spoon in the meat and season liberally with salt and pepper. Pour in the stock until it is the same level as the meat and cover with plastic wrap. Place a flat board to cover and weigh down the top of the terrine. Refrigerate and leave until the next day. To serve: turn out the brawn onto a flat board, cut into slices and serve with the Cumberland Sauce or chutney and fresh beetroot or mashed potato.