Making Brawn

There are myriad versions of brawn, or head cheese, fromage de tête, whatever you want to call it. This version is from Fergus Henderson’s “Nose to tail”. It’s basically a jellied meat terrine.

I’ve been unable to find anyone willing (or able) to supply me with a pig’s head, until last week. I’ve asked in various butchers and each time I’ve been given a blank look. I guess no one makes this anymore. I found that the organic farm shop a few miles from home can supply heads, trotters and back fat! Huzzah! Back fat is almost as tricky to get hold of as a pig’s head, because no one likes fat these days apparently, the fools.

Ingredients for making brawn

Ingredients for making brawn

So to make this Brawn recipe I needed:

  • A pig’s head
  • 2 pig’s trotters
  • 2 carrots
  • 2 celery ribs
  • 2 onions
  • Parsley, bay leaves, sprigs of thyme, rosemary, sage, plus about 2 tablespoons of cracked black peppercorns, all wrapped up and tied in muslin
  • Bunch of curly leafed parsley
  • A good slug of red wine vinegar
  • Sea salt
  • Sugar
  • Water
  • A VERY large stockpot
  • A couple of loaf tins or terrine moulds, plus some clingfilm
  • A packet of disposable razors
  • Patience

First of all you need to prep the head. Wash it all really well (don’t forget to clean the ears!) and give it a good shave with the disposable razors (you’ll need a few – I got through half a dozen) – doing that feels a bit odd to be quite honest. Give the trotters a good going over too – make sure you check between the toes!

Pig's head for brawn

Pig’s head for brawn – give it all a good wash and shave

You can imagine my girlfriend’s face when she wandered into the kitchen half asleep on Sunday morning to find me shaving a pig’s head with a bic razor 🙂

So, depending on how large the head is, and how large your pot is, you might need to saw it in half, or even into quarters in order to get it in there. Mine just fitted in the pot, albeit with the nose a little higher than I would have hoped for. If you’re sawing the head apart you’ll need a bone saw or a clean hacksaw with a new blade. Scoop out the brain and work out how you’re gonna cook it, if you are. Deep fried? On toast? Up to you. Mine came without the brain. I found out later that it was also missing the tongue, which was a real shame.

Some brawn recipes call for the head to be brined for 24 hours before cooking, but not this one, so I skipped the brining.

Once you’re happy with your shaved head, wash and peel the veg, then put everything apart from the sea salt into your huge stockpot, fill it with cold water, and bring it slowly up to a simmer.

Adding the veg and herbs to the pot

Add the veg and herbs to the pot

Adding the head to the pot

Add the head to the pot – this one only just fits!

snorkeling

snorkeling

Simmer very gently for about 3-4 hours, or until the meat is really soft and coming away from the head. Make sure it never fully boils!

Simmer and skim, simmer and skim

Simmer and skim, simmer and skim

Periodically scrape off any scum which floats to the top. I did this about 8 times during the simmer.

Then lift all the pig bits out of the broth (it’ll be falling apart by this stage – so be careful) and let it all cool down enough to be able to handle the meat.

After 4 hours on a really slow simmer

After 4 hours on a really slow simmer

Take all the meat off the head, shred it with your fingers and set aside. Pull the tongue out, peel the skin off it and dice it. Put this in with the other meat. If there’s any meat on the trotters pull that off, or simply discard them, they’ve done their job by now.

Mix the chopped parsely in with the diced and shredded meat.

Strain the stock into a clean pan through some muslin to get rid of all the bits, then cook this over a high heat until reduced by about half. Your house will smell very piggy by this point.

Get your loaf tins or terrine moulds ready – line them with clingfilm and arrange the meaty bits in them.

Check the seasoning of your reduced stock (It’s worthwhile seasoning heavily as this will be served cold, reducing the final flavour), then gently pour your stock over the meat and parsley, cover and pop into the fridge to set. It’s worth trying to get any remaining bubbles of air out while it’s still warm, you can bang it on the worksurface or or poke it with a spoon handle, etc to do this.

Assembling the brawn in the terrine

Assembling the brawn in the terrine

I didn’t get anywhere near the yield I was expecting but that’s because I took both jowls off for Guanciale, and because the tongue was missing!

Still, I only paid £6 for the head, trotters and about a kilo of back fat, so I can’t complain – according to the receipt the head was free, and it’s not every day you can say that you got free head 😛

Once it’s all properly set (overnight in the fridge is best), put a plate on top and invert it. Remove the clingfilm, cut a slice off and marvel at the porky wonder that is your brawn!

Tip it out of the terrine

Tip it out of the terrine

Slice a piece off, grab a home pickled gherkin or some cornichons from the jar, butter some some crunchy bread and potato salad and you’re set. And pour yourself a beer.

Plated up

Plated up

To be honest it tastes good but it needs really heavy seasoning – a lot more than I added – and it’s a bit too jelly-heavy, but it wobbles nicely 🙂 It needed about double the amount of meat, if I’d only kept one jowl back and the tongue there!

If you put some hard boiled eggs in it before it sets it would be like a jellied Gala pie. mmmm. Next time I’ll do that and make Fergus’ Crispy ear and sorrel salad to go with it.

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