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LOCATION: Recipes >> Preserving Meats >> 1/2 pig's head, including the tongue but not the brains

Print this Recipe    1/2 pig's head, including the tongue but not the brains

2 pig's trotters
500g (1 lb) shin of beef
2 cloves garlic, chopped
bouquet garni
10 black peppercorns
2 tablespoons wine vinegar
salt

2 onions each stuck with 2 cloves
2 carrots, quartered
2 leeks, split


Put all the meat into a large pot. Cover with water and add garlic,
bouquet garni, peppercorns, vinegar, salt, onion, carrots, and leeks.
Bring to a boil, skim and lower heat. Cover and simmer for 2 hours, or
until meat is tender and comes easily off the bone. Cool and pull all
the meat off the bone, chopping coarsely. Set aside.

Strain the stock and boil until reduced. Add meat and adjust seasonings.

Cool meat and stock, pour a layer into a loaf tin. Refrigerate until
set. Sprinkle with chopped herbs, lay hardboiled eggs along the center,
and cover with more meat and stock. Refrigerate until set. Turn out
and press into toasted breadcrumbs. Eat cold with salad, mustard,
potatoes and buttered rye bread.

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