Head Cheesebrawn Recipes

Steps:

• Put all the ingredients in a large pot and just cover with water.
• Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone. Skim any foam that appears.
• Strain liquid into a large bowl and remove the meat from the hocks. Shred or dice the beef and pork.
• Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.
• 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).
• Put in the 'fridge until set. Any fat will rise and can be easily scraped off when set. There is so much gelatin in the feet that it sets up quite quickly.

Steps:

• Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
• When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
• Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.