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Herbed Traditional Brawn
Created by: Howcan Team
Ingredients
- 2 lbs pork hocks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp allspice berries
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried marjoram
- 1/4 cup white vinegar
- Salt to taste
Instructions
- In a large pot, place the pork hocks, chopped onion, minced garlic, bay leaves, black peppercorns, allspice berries, dried thyme, dried rosemary, and dried marjoram.
- Fill the pot with water until the pork hocks are fully submerged.
- Bring the water to a boil, then reduce the heat to low and let it simmer for 2 hours, or until the pork hocks are tender.
- Remove the pork hocks from the pot and let them cool slightly. Strain the broth and reserve 2 cups of it.
- Once the pork hocks are cool enough to handle, remove the skin and any excess fat. Shred the meat and place it in a bowl.
- In a small saucepan, heat the reserved broth and white vinegar. Season with salt to taste.
- Pour the hot broth mixture over the shredded meat, making sure it is fully submerged. Allow it to cool to room temperature.
- Transfer the meat and broth mixture into a mold or loaf pan, cover with plastic wrap, and refrigerate for at least 6 hours, or until set.
- Once set, unmold the brawn onto a serving platter and slice. Serve with mustard and pickles.
Traditional Brawn, a classic dish with roots in European cuisine, has been enjoyed for centuries. Originally made with a mixture of cooked meat, often pork, and set in a savory jelly, this dish has evolved over time. The addition of herbs and spices brings a new dimension to the traditional recipe, enhancing its flavor profile and adding a modern twist. Chefs in regions known for their culinary expertise, such as France, Italy, and Germany, have embraced this updated version, infusing it with their own unique blend of herbs and spices. Today, the best versions of this dish can be found in renowned restaurants that prioritize using high-quality, locally sourced ingredients. The key to perfecting this dish lies in the careful selection and balance of herbs and spices, ensuring they complement the richness of the meat without overpowering it. While the traditional method of making brawn involves slow-cooking the meat and creating a gelatinous texture, some chefs have developed alternative techniques, such as sous vide cooking, to achieve a more refined and delicate result. Whether enjoyed as a starter, a part of a charcuterie board, or as a standalone delicacy, brawn with added herbs and spices offers a delightful culinary experience that pays homage to tradition while embracing innovation.
150 min
8
280 calories
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