Brawn

==Description==
Meat or Offal, frequently pickled, cooked, to a soft consistency, covered with aspic (or jelly) and left to cool and press in a mold under a heavy weight. Usually turned out, upside down, before serving.
==Ingredients==
* about 2.5 kg leg of pork or veal with bones and skin
* 1 carrot (chopped)
* 1 yellow onion with skin (chopped)
* 8 peppercorns
* 6 kernels of allspice
* 1 bay leaf
* salt (according to you taste)
==Directions==
# Wash the meat and put in a saucepan full of cold water.
# Bring to the boil and boil it for 1-2 minutes 3.
# Now pour away the water, rinse the meat again.
# Pour clean boiling water over the meat and cook gently over a low heat without covering it until meat comes off the bones (3 - 4 hrs).
# Skim the fat as it rises to the surface.
# Add the carrot and onion after an hour or two of cooking.
# Add the spices and 2-3 tsp of salt for the last 10 minutes.
# Remove the meat, cool, and cut into small pieces.
# Strain the broth, place the meat and broth in the pot, and add more salt (if needed), again give a boil and it is ready.
=== Serving ===
# Now put them in small serving bowls and cover the set brawn with clingfilm or foil and leave in a cool place.
# It should be eaten within 5 - 7 days.
# If there is not enough gluten in the meat, the brawn will not set.
# In that case add a few tablespoonfuls of gelatine powder to the cooled off brawn broth in a bowl and dissolve by placing the bowl in saucepan of hot water.
# Do not freeze the brawn, this will damage the jelly.
# Brawn can be equally well served on a dinner table with hot potatoes, and in a cold buffet.
# In both cases, either mustard, mild vinegar or pickled horseradish is used for seasoning.
Category:Estonian Meat Dishes
Category:Gelatin Recipes
Category:Mustard seed Recipes
Category:Pork leg Recipes
Category:Potato Recipes
Category:Veal leg Recipes