EntranceHomemade pork head brawn. How to cook brawn
brawn is pressed boiled product from meat with the addition of offal. This is an incredibly tasty and easy-to-prepare homemade dish that uses always available ingredients.
Such brawn can be cooked directly in a baking bag or in a regular bag. Brawn can be prepared with the addition of tongue, lung and other offal. To prepare the dish, along with meat and lard, I used beef liver.
This recipe is slightly different from traditional recipe, when the pork head is first boiled, then the meat, lard and skin are separated from the bones, after which it is all cut into pieces, salt and spices are added, only then it is laid out in a bag and oppression is placed on top.
To prepare brawn, I often use not a pork head, but any meat (including trimmings) of pork, you can add beef. And immediately I put the prepared meat, lard and liver in a bag in which it will all be cooked. So look detailed recipe brawn at home.
Ingredients for making brawn:
- Pork meat 300 g
- Liver (beef or pork) 500 g
- Salo fresh unsalted 500 g
- Garlic 1 small head
- Eggs 4 pcs
- Flour 1 cup
- Salt 1 tbsp.
- Ground black pepper 1 tsp
- Bay leaf 2 pcs.
Homemade brawn recipe:
1. Prepare meat, lard and liver. This time I used meat from both beef and pork. Salo is better to use fat and without layers.
2. Meat and fat cut into pieces - small or slightly larger, put in a deep bowl. The liver can be cut into small pieces or, to save time, twist it into a meat grinder, mix it with meat and lard.
3. Add salt, pepper, chopped bay leaf, eggs and flour. Mix everything well.
4. Fold the resulting mass into a plastic bag and tie it or give it a rectangular shape and roll it up. For this, I used a special sealed bag for baking. If this is not the case, use a regular plastic transparent and completely sealed bag.
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Selz - cold dish German cuisine. The word brawn itself was borrowed at the beginning of the 20th century from the German language, where Sülze means meat or fish jelly, pressed in the form of a sausage and hard salted, because the German word for salt is Salz of the same root. Dishes like brawn are popular in many countries - Estonia, Romania, Norway, the Czech Republic and Russia are no exception. Zelts in Russia is prepared from pig's head or giblets. In Belarus and Ukraine, a similar dish is called saltison. Recipes differ from each other in the presence of ingredients and spices, but in general the cooking process is similar.
Despite the fact that brawn is a cold table dish, it is prepared mainly in winter due to its high nutritional value and calorie content.
The classic recipe is brawn, made from a pig's head. In addition, there are a number of recipes that use poultry and offal, pork and beef tongues, offal, fatty, sea fish. Sometimes boiled carrots, various nuts, greens are added to the finished mixture for brawn, which in the context of brawn looked more attractive and there was a “zest” in the taste.
The specifics are simple. Boiled foods are cut, poured with the broth in which they were cooked, sometimes with the addition of gelatin. The prepared meat mixture is placed in a high, tin can lined cling film or any suitable form and put in the refrigerator for 6-8 hours. After the lapse of time, the brawn is removed from the dishes and cut. In some recipes, the meat mixture can be placed in the pork stomach, boiled and cooled under pressure. The brawn is served on a platter as an appetizer. On a slice of Borodino or white bread- brawn is a great alternative to sausage.
Pork head brawn
Cut the pork head into several pieces, pour cold water so that it covers everything, leave for 3 hours. Then the chopped parts should be cleaned well and cooked for four hours. While the meat is hot, remove it from the skin and bones, cool, cut into cubes. Add finely chopped garlic to the meat. Salt the meat, pepper, mix. Soak the pork stomach for 3 hours, then clean, rinse with water and dry. Fill the pork stomach with prepared meat, sew it up with culinary threads. Cook for a little over an hour. When hot, wrap the stomach in 2 layers of gauze and put it under the press overnight. Cut the finished brawn and serve with mustard or horseradish.
Meat brawn
To prepare the brawn, take 1 kilogram of poultry meat with bones, pork (knuckle), beef. Wash the meat, transfer to a saucepan, pour water so that it covers the meat. Close the lid, bring to a boil over low heat. Be sure to remove the foam. Cook meat over low heat for 1 hour. Put 1 parsley root and 1 carrot, peeled onion, a few whole cloves of garlic in a saucepan. Cook the meat for another 2 hours. Salt well the meat 30 minutes before the meat is cooked. Remove the meat from the broth, cool. From the total volume of the broth, take 500 ml. and cool it down. Pour 15 grams of gelatin into the broth, leave for an hour.
Separate the meat from the bones, carefully cut with a knife so that even cubes are obtained. If desired, cut boiled carrots into cubes.
Heat the broth with gelatin on the stove to 60`C. Mix the broth and chopped meat with carrots, add ground pepper, chopped garlic. Cover rectangular bread pans with cling film. Transfer the meat mixture into molds, cover with wooden boards and put in the cold to harden for at least 4 hours. Before serving, wrap the form for 3 minutes with a hot, wet towel. Invert onto a serving platter or cutting board. Cut the brawn with a sharp, wet knife. Serve horseradish or spicy mustard with brawn.
Chicken brawn
Take domestic chicken weighing at least 2 kilograms. Cut the chicken into 4 parts, put in a saucepan, pour water to cover. Bring to a boil, remove the foam, over low heat, covered, cook the chicken for 2 hours. 30 minutes before readiness, salt well, put roots. Remove the finished, cooked meat with a slotted spoon to a dish, cool. Strain the whole broth, cool. Dilute granulated gelatin in the broth at the rate of 10 g per ½ liter. Separate the meat from the bones, remove the skin. Cut the meat finely. Mix meat with broth, add a little fried walnuts, squeeze a couple of cloves of garlic, pepper. Take clean plastic bottles with even sides. Fill the bottles with a mixture of meat and broth to the top, refrigerate for 6-8 hours. Before serving, cut the bottle, remove the brawn, cut into slices.
Sea fish brawn
For brawn, you can take any sea fish. Salmon and cod are a good combination. Prepare salmon and cod fillets weighing 1 kilogram each. Steam salmon, boil cod in a small amount of water with the addition of roots (parsley, carrots, onions). Strain the broth, cool, dilute gelatin in the broth at the rate of 15 g of gelatin per ½ liter of broth. Cut the fish fillet into pieces with a fork. Finely chop dill and garlic. Mix both fillets, garlic and dill, pour in the broth carefully, stir. Fill any forms with fish mixture, refrigerate. Serve brawn with apple horseradish. For the sauce, stew apples with a little sugar and lemon juice. Grate horseradish, mix with cooled puree. Insist in a closed jar for a day.
To cook pork brawn, you will need a meaty shank (shank) and a leg. If desired, they are easily replaced with a pig's head - half a head is enough, weighing up to 3 kg. You can also add organ meats to the list of ingredients: tongue, liver, or heart.
The principle of cooking at the initial stage is the same as the brawn in the pork stomach, here the meat needs to be cooked for a long time to saturate the broth with collagen, then it will solidify perfectly and the brawn will not fall apart. For additional density, quite a bit of gelatin powder is added. And instead of a natural shell, a bottle is used. Cooking the dish is not difficult, but it takes a long time. But the taste is as close as possible to the "real" brawn (saltison). Believe me, it's worth it!
Total prep time: 4 hours + 6 hours to chill
Cooking time: 4 hours
Yield: 6 servings
Ingredients
- pork knuckle - 1 pc. (1.3-1.5 kg)
- large pork leg - 1 pc.
- onions - 3 pcs.
- garlic - 2-3 teeth.
- black pepper - 8-10 peas
- allspice - 2-3 peas
- bay leaf - 1 pc.
- salt - to taste
- gelatin - 1 tbsp. l.
Cooking
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First you need to soak the shank and leg in cold water - at least a couple of hours, but it is better to leave it overnight in a cool place, then the skin will get wet and excess blood will come out. It is advisable to change the water several times. Then the soaked shank and leg must be carefully scraped out with a knife, if there is a bristle, then it should be singeed. And do not forget to remove the keratinized hooves by picking them up with the sharp edge of the knife.
Next, place the pork in a bowl. If you don’t have large-volume dishes, you will have to chop the shank. I used a 5 liter pot. I cut the shank lengthwise into two parts so that the meat lay compactly on the bottom in one layer and took as little water as possible (the less liquid, the stronger the broth, which means that the brawn will harden better). I added several whole onions and a couple of cloves of garlic, bay leaf, black pepper and allspice to the pan. I poured everything with cold water so that it covered the meat by 2-3 fingers.
As soon as the water boiled, removed all the foam from the surface. And cooked on a quiet fire for 4 hours, covering it with a lid so that the broth does not boil away so much (it is undesirable to add water). About halfway through cooking, be sure to add salt to taste. In 4 hours, the meat will separate from the bones, and the bones themselves will boil out and give all their natural collagen to the broth, due to which the brawn will freeze perfectly.
I took the meat out of the broth, cooled it a little and disassembled it, got rid of the bones, leaving only the pulp and skin. Sliced large pieces- large fragments will look better in the context of the brawn. If you don’t like too fatty, then you can not put lard with skin and connective tissue, but then the brawn will turn out less and it will be different in the context. Next, you need to season the meat to make the taste more pronounced. I added some more ground black pepper, squeezed 1 clove of garlic through a press. Mixed.
The broth in which the meat was cooked was strained. Measured out 300 ml. Dissolve gelatin in warm broth, stirring with a whisk. Left for 15 minutes to swell and warmed up, not boiling. Of course, our brawn will harden without it, but if you add a spoonful of powdered gelatin, it will be better cut and keep its shape.
Pieces of meat tightly packed in plastic bottle pressing lightly. I poured the meat with broth with gelatin - the liquid should be at the level with the meat. cooled down to room temperature and sent to the refrigerator for 5-6 hours (or even better at night).
After complete solidification, the brawn will remain to be removed from the bottle - cut it from the side with a paint or clerical knife. It is easy to take out.
In the same way, you can cook pork brawn in a bottle from the head, and not just from the shank and leg. It is jelly-shiny, elastic, cuts well, according to palatability excellent. Great option for sandwiches.
To cook brawn at home, you will have to spend at least 6 hours, not counting the time for preparing the meat. The result will be a mouth-watering appetizer that is in no way inferior to sausage.
Brawn is combined with Borodino bread
Ingredients
pig head 4 kilograms Onion 1 piece(s) Carrot 1 piece(s) Garlic 8 cloves Allspice 10 grams Bay leaf 5 piece(s)
- Servings: 5
- Time for preparing: 7 minutes
Recipe for homemade pork head brawn
The taste of the dish is similar to jelly, but it turns out more satisfying.
It will appeal to offal lovers.
- Cut the thoroughly washed head into pieces, anger with water and leave to soak all night. The next day, rinse again with running water and put to boil. Bring to a boil, drain the first broth, pour water again, cook the head for 5-6 hours. It is necessary to remove the foam regularly.
- Two hours before the readiness to salt so that the broth was slightly oversalted. Add whole onions and carrots, allspice, bay leaf.
- Pull out the pieces of the head, let cool. Separate the meat and fat from the bones, cut into pieces. Sprinkle them with black pepper, add the garlic passed through the press, mix everything.
- Put the meat on a greased butter baking sheet, put in the oven, preheated to 200 ° C, for 15 minutes. Pull out, let cool.
- To shape the finished brawn, you need to put the meat in a baking bag, let out the air and tie it tightly. Next, the package should be placed in a cylindrical container - for example, a small bucket or a bucket of mayonnaise - and put a load on top. The brawn must be kept in the refrigerator for 12 hours so that it freezes properly.
The appetizer is served sliced, along with black or white bread. From the remaining broth, you can cook borscht.
Quick brawn recipe
The dish can be prepared not only from the pig's head. Suitable brisket or peritoneum, they have a high percentage of fat content, which is required for the preparation of brawn.
Required Ingredients:
- 500 g of fatty pork;
- 1 carrot;
- 10 g of gelatin;
- 3 cloves of garlic;
- 30 ml of vegetable oil;
- Salt, spices.
You can cook homemade brawn according to this recipe in 5-6 hours.
- Cut the meat into small pieces, carrots into thin strips. Fry in a cauldron vegetable oil, pour water, simmer for 2.5 hours. Make sure the water doesn't boil away. Half an hour before cooking, add salt and black pepper.
- Remove from heat, add the garlic passed through the press, mix everything. Mash meat and carrots with a fork, add gelatin, stir it in the broth.
- Put the mass in a suitable form, pour the broth, refrigerate until completely solidified.
Cut the finished dish into portions, serve with mustard or horseradish.
Homemade brawn, natural, delicious, with the aroma of garlic, a thousand times better than any shop sausage! Yes, it will take a lot of time to prepare it. But the result is definitely worth it.
I know at least 3 ways to prepare brawn: in gauze, in a bottle and in a pig's stomach. The most delicious is the last way, when the stomach is stuffed with boiled meat, most often from a pig's head, and offal. Therefore, today I will describe in detail all the nuances of this dish, and step by step photos will help you easily cook brawn at home from a pig's head in the stomach, even if you are doing it for the first time.
- pork stomach 1 pc.
- pork head0.5 pcs.
- liver 1 pc.
- heart 1 pc.
- onion 2 pcs.
- garlic5 tooth
- salt 0.5-1 tsp
- black ground pepper 0.5-1 tsp.
- lard 1 tbsp. l.
First of all, you need to process the pork stomach. To do this, I recommend first rinsing it several times in running water, and then removing the inner film with mucus - I take it off with my hands, pry it from the edge and pull it off like a stocking. After that, I again thoroughly wash and soak the stomach in salted and acidified water for at least 1 hour, overnight (for 1 liter of water - 1 tablespoon of salt, 1 tablespoon of vinegar 9%). Such a “bath” will disinfect the stomach and remove the characteristic odor. There is usually adipose tissue on top. I try to remove it to the maximum, while very carefully so as not to damage the integrity of the stomach.
Now I boil meat and offal (separately). Half a pig's head is enough to fill the stomach. Ask when buying to cut it into pieces - the smaller the pieces, the easier it is to fit them into the pan, and the meat will cook much faster. Before cooking, the head should be washed well and the skin should be cleaned with a knife. Then pour cold water and soak for at least 4 hours, changing the water several times. I put the soaked pork in a large saucepan, fill it with clean water so that it completely covers it. There I also add a bay leaf, a whole onion, a couple of cloves of garlic and 5-6 black peppercorns. I put it on a big fire, after boiling, I reduce it to a minimum and cook for 3 hours until the meat moves away from the bones. During the cooking process, I add salt to taste (about 1 tablespoon). When the head is ready, it should cool completely. I leave in the cold all night. Usually, when the broth cools, it seizes and a dense film of fat forms on the surface, like on a jellied meat - in this case, the contents of the pan can be slightly warmed up.
In parallel, while the head is being cooked, I cook offal in a separate saucepan. I use pork liver and heart. I soak the liver in water for 30 minutes to remove bitterness. I simply cut the heart in half lengthwise - this way it will cook faster. I put the prepared liver and heart in a saucepan, pour it with cold water and cook for 40 minutes from the moment of boiling. During cooking, I add salt to taste (about 1 tsp) and from time to time I remove the foam. I don't add spices. Boiled offal must also be completely cooled. Therefore, it is better to boil them, like the head, in the evening, so that in the morning you can stuff the pork stomach.
Now that all the products are prepared, you can prepare the filling for the brawn. So, I remove all the meat and bacon with the skin from the boiled head, cut them into a medium cube. In the same way, I grind the heart and liver. I mix everything, add black pepper and salt (to taste, be guided by the degree of salinity of meat and offal). Be sure to put 5 cloves of garlic, passed through the press. I mix everything well with my hands.
I'm working on a pig's stomach. I tightly tighten the esophagus with a thread and sew up the hole into which the filling was placed.
Stuffed pork stomach is placed in a large saucepan with warm water. Bring to a boil and cook for 30 minutes, constantly pricking with a needle over the entire surface. During cooking, the stomach, like any intestine, will swell and wrap around the filling, so it must be pierced so that it does not burst.
Half an hour later, I carefully remove it from the pan. I put 1 tablespoon of lard on a baking sheet and put it in the oven - until it warms up to 180 degrees, the fat will melt. I place a boiled stomach on a heated baking sheet and grease it with melted lard.
I put it in the oven and bake for 30 minutes, piercing with a needle from time to time. You can turn the brawn a couple of times, but carefully - firstly, it is hot, and secondly, it is heavy, weighs up to 3 kg. The surface should be slightly browned.
