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

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

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

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

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