Brawn

Brawn Recipe from Estonia: Pork, Carrot, Onion and Spice Delight

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 3-4 hours | Servings: 8-10

Introduction

Brawn, also known as head cheese, is a traditional delicacy made from the head of a pig or calf. This recipe, however, focuses on a variation using a leg of veal, offering a tender and flavorful experience. Brawn is a cold cut that combines meat with its broth, cooled into a jelly-like consistency. It's a dish that showcases the art of using every part of the animal, turning less commonly used cuts into a delicious and elegant dish.

History

The history of brawn dates back to the Middle Ages in Europe, where it was a popular dish among peasants and nobility alike. Initially, it was a way to utilize every part of the animal in times when food was scarce. Over time, it evolved into a refined dish, with variations found in many European cuisines. The recipe has been adapted over the centuries, with different regions adding their unique touches.

Ingredients

Approximately 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, to taste

How to prepare

Wash the meat and place it in a saucepan filled with cold water.
Bring the water to a boil and let the meat boil for 1-2 minutes.
Drain the water and rinse the meat again.
Pour clean boiling water over the meat and cook it gently over low heat, uncovered, until the meat easily comes off the bones (3 - 4 hours).
Skim off any fat that rises to the surface.
After an hour or two of cooking, add the carrot and onion.
Add the spices and 2-3 tsp of salt for the last 10 minutes of cooking.
Remove the meat from the pot, let it cool, and cut it into small pieces.
Strain the broth, return the meat and broth to the pot, and add more salt if needed. Bring it to a boil and it is ready to serve.

Serving

Place the brawn in small serving bowls and cover them with clingfilm or foil. Leave them in a cool place.
The brawn should be consumed within 5 - 7 days.
If the meat doesn't have enough gluten, the brawn will not set.
In that case, add a few tablespoonfuls of gelatine powder to the cooled-off brawn broth in a bowl. Dissolve the gelatine by placing the bowl in a saucepan of hot water.
Do not freeze the brawn as it will damage the jelly-like texture.
Brawn can be served equally well on a dinner table with hot potatoes or in a cold buffet.
In both cases, you can use mustard, mild vinegar, or pickled horseradish for seasoning.

Variations

Pork or chicken can be used instead of veal for a different flavor.
Adding garlic or other herbs to the broth can enhance the taste.
For a spicier version, include chili peppers in the cooking process.

Cooking Tips & Tricks

To ensure the best texture and flavor for your brawn:

- Use fresh, high-quality meat.

- Simmer the meat gently to keep it tender.

- Skim off any fat that rises to the surface during cooking to ensure a clear broth.

- Cool the brawn slowly to allow it to set properly.

- Adding a touch of vinegar or lemon juice to the broth can enhance the flavor and help the gelatin set.

Serving Suggestions

Brawn can be served chilled, sliced thickly, and accompanied by a side of pickles or a fresh salad. It pairs well with crusty bread or as part of a charcuterie board.

Cooking Techniques

The key technique in making brawn is the slow simmering of meat until it's tender enough to fall off the bone, followed by cooling the broth to form a jelly. Patience is crucial to achieve the perfect texture.

Ingredient Substitutions

If veal is not available, pork or beef can be used as alternatives.

- For a vegetarian gelatin substitute, agar-agar can be used, though this will significantly alter the traditional dish.

Make Ahead Tips

Brawn needs to be made ahead of time as it requires several hours to cook and additional time to set. It's a perfect dish to prepare a day before serving.

Presentation Ideas

Serve brawn sliced on a platter, garnished with fresh herbs and edible flowers for an elegant presentation. A clear, set broth showcases the dish's beauty.

Pairing Recommendations

Brawn pairs beautifully with acidic or tangy sides like pickled vegetables or a crisp, acidic white wine to cut through the richness of the meat.

Storage and Reheating Instructions

Brawn should be stored in the refrigerator and consumed within 5-7 days. It is not suitable for freezing or reheating, as it is served cold.

Nutrition Information

Calories per serving

A serving of brawn is relatively low in calories, primarily because it is made from lean meat and contains no high-calorie additives. The exact calorie count can vary, but it is generally considered a lighter option.

Carbohydrates

Brawn is low in carbohydrates, making it a suitable option for low-carb diets. The primary source of carbs in this recipe comes from the vegetables used in the broth, which are minimal.

Fats

The fat content in brawn can vary depending on the cut of meat used. Veal is generally leaner than pork, making this version of brawn lower in fat. However, it's important to skim off any excess fat during cooking to keep it as lean as possible.

Proteins

Brawn is an excellent source of protein, essential for muscle repair and growth. The veal used in this recipe provides high-quality protein, making it a nutritious option for a meal.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly those found in the meat and vegetables used in the broth. Veal is a good source of B vitamins, zinc, and iron, which are vital for energy production and immune function.

Alergens

Brawn is free from common allergens such as nuts, gluten, and dairy. However, those with allergies to specific types of meat should avoid this dish.

Summary

Overall, brawn is a nutritious dish that is low in carbohydrates and calories, contains healthy proteins, and is rich in essential vitamins and minerals. It's a wholesome choice that fits well into various dietary preferences.

Summary

Brawn is a traditional, nutritious, and flavorful dish that pays homage to the art of nose-to-tail eating. With its rich history and versatility, it offers a unique culinary experience that can be adapted to suit various tastes and dietary needs. Whether served as part of a festive meal or enjoyed as a cold cut, brawn is a testament to the creativity and resourcefulness of traditional cooking.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for brawn. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was an excellent cook, had learned the recipe from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the generations, and I was eager to learn how to make it myself.

One day, my grandmother called me into the kitchen and told me that it was time for me to learn how to make brawn. I was both nervous and excited – I had seen her make it many times before, but I had never attempted it myself. She handed me a large pot and began to walk me through the steps.

First, she showed me how to clean and prepare the pig's head, which was the main ingredient in the dish. She explained that it was important to remove any excess fat and hair before boiling it in water for several hours. As the head simmered on the stove, my grandmother began to prepare the seasoning for the brawn – a mixture of salt, pepper, garlic, and herbs that would give the dish its delicious flavor.

Once the head was cooked through, my grandmother showed me how to carefully remove the meat from the bones and chop it into small pieces. She then added the meat to the seasoning mixture and mixed it all together until it was well combined. The final step was to pack the mixture into a mold and let it set in the refrigerator overnight.

The next day, my grandmother helped me unmold the brawn and slice it into thin slices. We served it on a platter with pickles, mustard, and crusty bread, and I was amazed at how delicious it tasted. The brawn was tender and flavorful, with a rich, savory flavor that I had never experienced before.

As I grew older, I continued to make brawn for my family and friends, always following my grandmother's recipe. Over the years, I have tweaked the seasoning and added my own personal touches, but the basic recipe has remained the same. Every time I make brawn, I think of my grandmother and the time we spent together in the kitchen, learning how to make this traditional dish.

Now, as I pass the recipe down to the next generation, I hope that it will continue to be a part of our family's culinary tradition for years to come. Cooking brawn is more than just following a recipe – it is a way to connect with my past, to honor the women who came before me, and to share a delicious and comforting dish with the people I love. And for that, I am grateful.