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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 1520 |
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Before you say eeeww-this is as different as night from day as that junk you get in the grocery. Called brawn in Ireland. This is really a European thing, don't know if anybody but Cajuns still make it. Ingredients:
4 to 5 lb. pork butt or shoulder and 4 or 5 pigs feet or |
2 beef tongues and 5 or 6 pigs feet |
water to cover |
2 large onions |
1 cup celery/diced fine |
6 to 8 cloves garlic, minced |
2 bay leaves |
2 envelopes unflavored gelatin |
1/2 cup chopped parsley |
1 cup red or green bell pepper |
1/2 cup chopped green onions |
1/2 cup hot sauce (your brand) |
s and p and cayenne to taste |
Directions:
1. In large pot, place all of the ingredients. Add enough water to cover and bring to rolling boil. Skim offf all foam & impurities during the first half hour or so of cooking.
2. Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)
3. Remove all meat from pot and lay out on a flat baking pan to cool.
4. Remove 6 cups of cooking stock and return to a low boil. Boil for 3 min. and remove from heat. Season to taste using salt and cracked black pepper.
5. Add dissolved gelatin and set aside.
6. Once meat has cooled, remove all bones and finely chop meat.
7. Place equal amounts of meat in 2 loaf pans (or molds) and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold together.
8. Cover with clear wrap and place in frig. overnight.
9. Serve with good crackers or bread.
10. Invite all your friends over and don't tell them what it is until after they have tasted it.
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