Knocked this up yesterday, Must say very pleasing result. My mother made Brawn when we where kids.
This is my own recipe made from a combination of two others.
500 g gravy beef roughly chopped
800 g pickled pork roughly chopped
3 pickled pigs trotters
6 pepper corns
3 cloves
1/2 tsp nutmeg
a good pinch of mixed herbs
1 large onion chopped
1 large carrot chopped
1 tbsp white vinegar
2 tsp salt
Method
Place meat in large saucepan add enough water to cover, add remaining ingredients, cover and bring to boil. Lower heat and simmer for 3 hours. Drain and reserve 4 cups of stock. Shred meat and discard trotter bones and skin. Bring the 4 cups of stock to to boil and reduce by half (about 20 Min's) Place meat in press or loaf tin, cool reduced stock and pour over meat to just cover, press or weigh down and refrigerate over night.
Muzz

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And one more

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Well done Muzz
That looks great.
Better than the mass produced smallgoods we get at Woolies.
Can you send up a packed lunch for me tomorrow?

Aart

Boy does that bring back memories. Years ago a mate and myself went halves in a pig and I ended up with half a pigs head so did something similar and made brawn. Was absolutely fantastic. Cannot understand why I have never done it since.

Have not see that since I was a kid, never liked it then, but I recon it would be good now.

Thank You  Sundryed  I was looking for a brawn recipe to try, I would  love to have the press though.

Thanks Sundryed, you have rekindled my interest.  As a kid growing up in the bush in the 1940/50s this used a lunch time staple — cold meats and salad.  Mum just used a house brick, wrapped in calico atop a plate inside a big bowl, as her meat press.

BTW... have you looked at the prices for a meat/brawn press on Ebay recently??

Cheers

Seamus

I made this one up yesterday and it turned out very well but quite rich.  I added a ham hock to the mix.  Used a loaf tin, a piece of shaped aluminium and a calico-wrapped house brick as my press.

I'll do a veal, pickled pork and chicken mix next round.

Thanks again Sundryed.

Seamus

Thanks Muzz. Brings back great memories of how good a pig's head, some shin beef & a couple of old chooks tasted. Must do it again one day

I'm about to do a veal, chicken, pickled pork and ham hock mix within the next couple of days and I'll see if I can upload a couple of pics.

I've started two friends off on the brawn making process as well.  They loved my previous effort so much that it rekindled childhood memories for them as well.  One of the friends is an Italian sausage maker so I'm looking forward to his combinations!!! :)

Cheers

Seamus

You did well Sundryed - classic presentation.

Well done.



KD

I reckon I could eat some of that  [smiley=chef.gif] [smiley=chef.gif]

Looks very tasty.

This was a store-bought product called souse or head cheese (nothing cheese about it) that we bought in the southern US states up until the 90's.  Loved it.  Cannot find it even at local butcher shops now.  Maybe if they renamed it here, it would appeal more to Yuppie pallets.

This was a store-bought product called souse or head cheese (nothing cheese about it) that we bought in the southern US states up until the 90's.  Loved it.  Cannot find it even at local butcher shops now.  Maybe if they renamed it here, it would appeal more to Yuppie pallets.

Looks Yummy, Very good and easy to make. I added a tablespoon of white peppercorns to this, nice if you like pepper.  I’ll definitely make Brawn on this weekend

This brings back memories of my childhood. My granny used to make brawn and my father talked about it incessantly for years after she died. She came from a Jewish background and wasted nothing. We often said that the only part of a chicken that she didn't cook was the feathers. I remember giblet soup, tripe in parsley sauce, pigs cheek, trotters, crumbed brains in white sauce, trifle, chicken feet etc etc etc. Wonderful memories. Must try the brawn sometime.

Sorry Loose that tucker doesn't sound too great to me. ;) ;D

Jeff

That looks bloody tasty Muzz, and brought back some good memories with it.

As kids in pre and post war England, Mum made it very regularly from a pigs trotter (for the gelatine) and ox tongue. Both cheap and available.
The tongue and trotter was boiled first with pepper, herbs etc. then my job was to skin it and pick out grisly bits.
Mum did the rest and the result on a chunk of home baked bread with salt and pepper was deluxe. :)

Grandad, who was a publican in a little village called Monyash, cured his own bacon and made my special favourite, black pudding. :D

So many of those smallgoods now seem to be a thing of the past, the last black pudding I bought was dreadful. :(
mike

mikel wrote on Dec 26^th, 2014 at 10:52am:

the last black pudding I bought was dreadful

Found out recently we have a shop up here that sells authentic imported British foods so must go over there sometime and check to see if they have black puddings.  Might be better than the crappy stuff in the supermarkets.

Looks very much like a meat press a very nice guy gave us last year which we have only used to press pickled pork in must try your recipe
cw

Umm, I  think you guys can have my share. While I have tried  brawn, I didn't go much on it. Hearing how it's made isn't helping. I totally agree with how things were done in the past and not wasting anything  ( I really want to try my hand at making my own seafood stock), brawn isn't for me.

After a couple of seasons working on prawn trawlers in my younger years and constantly cooking prawns in big vats on board the boats I can not now stand the smell of seafood stock.

Mind you I can still eat prawns until I am bloated with them.  I love fresh seafood but stock and chowder are not for me.