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Print this Recipe    Brawn 02

Brawn
(Serves 10 to 12)

1 x 1 kg piece pork belly
2kg veal shank, cut into pieces
1 kg shin of beef, cut into 6cm lengths
1 bouquet garni
6 peppercorns
1 large onion, peeled and quartered
2 hard-boiled eggs, peeled and sliced
1 handful parsley leaves
salt and freshly ground pepper

Wash and clean the belly flap of pork. It is best if this has been
salted or been in a brine solution for 1 day. Place into a large
saucepan with the veal, beef, bouquet garni, peppercorns and onion.
Just cover with water, place the lid on tightly and simmer until
the meat comes easily away from the bones, about 2 hours. Lift
out the bones and remove pork skin, discard, then strain the stock.
Skim the surface of the stock and return to simmer with the meat
until the meat falls into pieces. When skimming, remove as much
fat as possible.

Oil a 30cm terrine mould. Arrange slices of hard-boiled egg and
parsley leaves in the bottom of the mould, carefully spoon in the
meat and season liberally with salt and pepper. Pour in the stock
until it is the same level as the meat and cover with plastic wrap.
Place a flat board to cover and weigh down the top of the terrine.
Refrigerate and leave until the next day.

To serve: turn out the brawn onto a flat board, cut into slices
and serve with the Cumberland Sauce or chutney and fresh beetroot
or mashed potato.

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