Head Cheese/Brawn

1. 1

   Put all the ingredients in a large pot and just cover with water.

2. 2

   Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone.

3. 3

   Skim any foam that appears.

4. 4

   Strain liquid into a large bowl and remove the meat from the hocks.

5. 5

   Shred or dice the beef and pork.

6. 6

   Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.

7. 7

   Pour into moulds (I used a tray of 8 mini loaf pans and still had some left over, which I just poured into a dish).

8. 8

   Put in the 'fridge until set.

9. 9

   Any fat will rise and can be easily scraped off when set.

10. 10

    There is so much gelatin in the feet that it sets up quite quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.