John Myers
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Knuckle Brawn
The perfect knuckle brawn recipe with a picture and simple step-by-step instructions.
For the later brawn:
- 2 Onions
- 60 g Carrots
- 100 g Fresh celery
- 0,5 pole Leek
- 2 Poles Spring onions fresh
- 2 Bay leaves
- 10 Peppercorns
- 1 tbsp Yellow mustard seeds
- Salt pepper
- 12 tbsp White wine vinegar
- 1 Carrot
- 3 small Pickled gherkins
- 1 medium sized Onion
- 1 tsp Yellow mustard seeds
- 1 tsp Salt, pepper, a pinch of sugar
Preparation:
- Cut an onion in half, unpeeled. Peel the second onion, cut in half and cut into coarse strips. Peel the carrot, chop it roughly. Peel the celery and cut into small pieces. Clean and wash the leek, roughly cut into small pieces. Clean the spring onions, chop them roughly.
- Place the pork knuckle in a larger saucepan and pour in enough cold water to cover it. Bring water to the boil and let the pork knuckle simmer for 10 minutes. Lift out of the pot again and store briefly. Pour away the first brew. Rinse the pot, dry it and then roast the unpeeled onion halves on the cut without oil over high heat. Deglaze with plenty of boiling water and insert the knuckle of pork. It just has to be covered with water. Sprinkle in salt to taste (try the water). Add the 2nd onion, carrot, celery, leek, spring onion, spices and bay leaves. Only place the lid halfway on the pot. Turn the heat down sharply and let everything simmer gently for 3 – 3.5 hours.
- When the knuckle of pork is soft and easy to detach from the bone, lift it out of the brew. Remove the bones and rind, put both back in the pot and boil for another 1 – 1.5 hours at a mild temperature. Save the lean meat.
Completion of the brawn:
- Cut the lean meat into small pieces. Peel the carrot for the later brawn, cut into small cubes about 5 mm. Peel the onion, cut in half and cut into fine strips. Cut the gherkins into cubes that are just as small as the carrot.
- Lift the bones and rind out of the brew. Pour the stock through a sieve and collect in a bowl. Remove 400 ml and put back in the pot. Add onion strips, diced carrots and mustard seeds and simmer everything for approx. 8-10 minutes over medium heat. Then add vinegar, meat and cucumber cubes and heat again briefly. Season to taste with salt, pepper and possibly sugar.
- Rinse a mold with cold water if desired and then line it with cling film. Pour in the hot mass and cool for at least 6 hours.
- Serves with a delicious tartar sauce and fried potatoes.
Annotation:
- Do not dispose of the rest of the brew. You can freeze it well and later cook a vegetable or bean stew with it.
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