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Traditional Brawn with Tangy Mustard Sauce
Created by: Howcan Team
Ingredients
- 2 lbs pork head meat
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup gelatin
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a large pot, combine the pork head meat, chopped onion, carrots, celery, bay leaves, black peppercorns, white vinegar, and water.
- Bring the mixture to a boil, then reduce the heat and simmer for 2 hours, or until the meat is tender.
- Remove the pot from the heat and allow the meat to cool in the cooking liquid.
- Once cooled, remove the meat from the pot and strain the cooking liquid. Discard the vegetables and spices.
- Shred the meat and pack it into a loaf pan.
- In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
- Heat the gelatin mixture over low heat until it is dissolved, then pour it over the shredded meat in the loaf pan. Refrigerate for at least 4 hours, or until set.
- In a small bowl, whisk together the Dijon mustard, honey, white wine vinegar, and olive oil to make the tangy mustard sauce. Season with salt and pepper to taste.
- To serve, unmold the brawn onto a serving platter and slice. Drizzle the tangy mustard sauce over the slices and enjoy.
Traditional Brawn, a classic British dish, has a rich history dating back to the medieval times. Originally made with pork, the meat is simmered until tender, then pressed and set in its own jelly. Served cold, it was a popular dish in the 18th and 19th centuries. Today, chefs like Gordon Ramsay and Jamie Oliver have put their own spin on this traditional recipe, often serving it with a tangy mustard sauce to add a zesty kick. The best version of this dish can be found in traditional British pubs or specialty delis, where the brawn is made with care and served with a perfectly balanced mustard sauce. The key to this dish is the quality of the pork and the skillful preparation of the jelly, which gives it its unique texture and flavor. For a twist, some chefs also incorporate pickles or herbs into the brawn for added depth of flavor.
150 min
8
320 calories
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