Brawn / Sülze
This "Brawn recipe" is prepared from pork trotters, hock (Eisbein) and a range of spices and herbs. Although this is not
everybody's cup of soup the meaty jelly is popular in many parts of the world. Traditionally it is often made from a pork's head but can as well be lovely if pork trotters and hock are used instead. It is a slow cooking dish and you will need some patience while preparing it but in my opinion it is absolutely worth the wait.
Preparation time: 30 minutes
Cooking time: at least 180 minutes
Resting time: 12 Hours
Total time needed: at least 16 Hours
Grade of Difficulty: standard
Brawn / Sülze
- 1 fresh pork hock 1.1 kg / 2.4 pounds, (unsmoked)
- Pork trotters 800 gram / 1.7 pounds
- 2 celery sticks
- 2 carrots, scraped
- 2 shallots, peeled and quartered
- A few broccoli florets
- A few cauliflower florets
- 3 small marrows
- 1/2 cup of pickled gherkin juice
- 4 cloves of garlic, chopped fine
- 4 cups of beef or mutton stock (heated up)
- 2 tsp. salt (or to taste)
- 1 mustard leaf, chopped
- 3 sprigs of thyme
- 1 tbs. apricot jam
- 1 tsp. black mustard seeds
- 1 tsp. cumin powder
- 1 tsp. paprika powder
- 8 black peppercorns
- 1 clove
- 2 bay leaves
- 2 to 3 liters / 4 to 6 pints of water
- 65 gram / 2.3 oz gelatine (or according to instructions on the packet)
- Place hock and trotters in a large pot and cover the meat completely with the beef stock and water and cover with lid
- Turn on stove to medium and bring the liquid slowly to the boil. Be careful not to let it boil rapidly as this might make your brawn murky.
- Once it is hot turn down the heat and let the meat very gently simmer for one hour, carefully remove the scum that will be floating on the surface every 15 minutes, or till none is forming anymore
- Next add gherkin juice, celery sticks, shallots, garlic, thyme, bay leaves and all the spices, cover with lid and let all gently simmer for another 2 hours or till the meat begins to fall of the bones
- Remove the meat and let it cool down for a few minutes on a plate and remove all the meat from the bones, cutting it into strings or small cubes
- While the meat is cooling down add carrots and simmer them for 5 minutes
- Next add broccoli, cauliflower and marrows to the pot and simmer all for another 5 minutes
- Remove all the broccoli, cauliflower, carrots and marrows from the pot and pour the contents of the pot through a cheesecloth into a large bowl. This should remove all the solids
- Put the solids aside for later use or discard them
- Place the liquid back into the pot on the stove making sure it will not boil again.
- Add the gelatine to the pot and using a whisk briskly mix it into the hot liquid till it is completely dissolved. Turn of the stove
- Taste the liquid brawn and add salt and pepper if needed (The gelatine neutralizes a lot of the salt)
- Cut the vegetables into bite sized chunks and place them together with the meat into large bowls.
- Pour the warm liquid into the bowls filling them nearly to the top
- Cover the bowls with clingwrap or lids and let them cool down to room temperature
- Place the bowls with the brawn for at least 12 hours in the fridge to set.
Enjoy with potatoes or on a slice of fresh bread.
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