📝 About This Recipe
Brawn is a triumph of traditional nose-to-tail butchery, transforming humble cuts into a sophisticated, jewel-toned terrine. This classic European delicacy features tender, slow-cooked meat suspended in a crystal-clear, natural aspic infused with aromatic herbs and piquant vinegar. It is a celebration of texture and deep, savory flavor that captures the rustic elegance of a country farmhouse kitchen.
🥗 Ingredients
The Meat
- 1/2 piece Pig's Head (cleaned, split, and brain removed)
- 2 pieces Pig's Trotters (split lengthwise to release natural gelatin)
- 500 grams Smoked Bacon or Ham Hock (for depth of flavor)
Aromatic Poaching Liquid
- 2 large Yellow Onion (peeled and halved)
- 2 large Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 6 pieces Garlic Cloves (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Bay Leaves (dried)
- 1 small bunch Fresh Thyme (tied with twine)
- 3 whole Cloves (optional)
Finishing and Seasoning
- 1/2 cup Flat Leaf Parsley (finely chopped)
- 3-4 tablespoons Cider Vinegar (to cut the richness)
- to taste Sea Salt (be generous as cold dishes need more salt)
- 1/4 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by soaking the pig's head and trotters in a large bucket of cold, salted water for at least 2 hours (or overnight in the fridge) to draw out any excess blood and impurities.
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2
Rinse the meat thoroughly under cold running water. Place the head, trotters, and ham hock into a very large stockpot and cover with fresh cold water.
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3
Bring the pot to a boil over medium-high heat. Once boiling, skim off any grey foam or 'scum' that rises to the surface to ensure a clear jelly later.
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4
Add the onions, carrots, celery, garlic, peppercorns, bay leaves, thyme, and cloves to the pot. Reduce the heat to a very gentle simmer.
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5
Cover and simmer for 4 to 5 hours. The meat is ready when it is completely tender and literally falling off the bone.
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6
Carefully lift the meat out of the liquid and place it in a large tray to cool slightly. Do not discard the liquid!
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7
Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Boil this liquid rapidly until it has reduced by about one-third; this concentrates the natural gelatin.
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8
While the liquid reduces, pick the meat from the bones while it is still warm. Discard the bones, excess fat, and any gristle. Chop the meat, skin, and ears (if desired for crunch) into bite-sized cubes.
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9
In a large mixing bowl, combine the chopped meat with the finely chopped parsley, nutmeg, and cider vinegar.
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10
Taste the reduced liquid and season with salt. It should taste slightly over-salted, as the flavor dulls once the brawn is chilled and set.
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11
Pack the meat mixture into a terrine mold or loaf tin. Pour the reduced liquid over the meat until it is just covered.
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12
Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours, preferably 24, until firmly set.
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13
To serve, dip the mold briefly in warm water to loosen the edges, then invert onto a cutting board and slice into thick, beautiful rounds.
💡 Chef's Tips
If the liquid doesn't seem sticky enough when reduced, you can add one sheet of bloomed gelatin as insurance. Always chop the ears finely; they provide a wonderful cartilaginous crunch that is traditional to a good brawn. Ensure you season the liquid while warm; cold temperatures suppress the perception of salt and spice. Use a high-quality cider vinegar or even a splash of sherry vinegar to provide the necessary acidity to balance the rich fats. If you prefer a leaner brawn, use more ham hock and less of the facial meat, but keep the trotters for the set.
🍽️ Serving Suggestions
Serve with a sharp, grainy Dijon mustard and pickled cornichons. Pair with a crisp, dry hard cider or a cold Pilsner to cut through the richness. Accompany with thick slices of toasted sourdough or dark rye bread. A side of bitter greens like frisée or arugula with a lemon vinaigrette works perfectly. Enjoy as part of a traditional charcuterie board with pickled red onions and radishes.