Mother’s Christmas Jelly

Preliminary remark

1. With Christmas, the brawn only has something to do with the fact that it is traditionally only available for us during the pre-Christmas period. After making my mother-in-law for many years and then no longer could, the recipe passed on to our generation. Now we are making it and providing it to the entire family. If you want, you can of course prepare the brawn throughout the year because it tastes good there too.

preparation

1. The pointed legs and ice legs should be chopped up or sawed through by the butcher, then they go better in the pot. Wash the meat and burn off any remaining bristles if necessary. Peel the onion and divide it once, clean the carrots.
2. Put everything in one or two large pots with the spices and enough water to cover the meat. Now cook until the meat is soft and detaches itself from the bone (experience has shown that it takes about 3-4 hours). Allow to cool slightly.
3. Take out the meat and now cut everything, including the fat parts, very small. This is necessary for the brawn to gel properly afterwards, because no extra gelatine is added. Only the cartilage and tendons are removed. Cut the carrots into slices.
4. Strain the stock and set aside. Put all the meat back into the saucepan and fill it up with the stock so that it is lightly covered. Now season again with salt, pepper and vinegar. Bring the aspic to the boil again and simmer for about 10 minutes.
5. In the meantime, line up Tupperware containers or casserole dishes with the carrots and pour in the boiling jelly. Chill everything for at least 24 hours. Lasts about 14 days, usually shorter with us 😉

Post Comment

1. We had fried potatoes made from raw potatoes and a homemade tartar sauce made from 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 0.5 teaspoons of mustard, a pinch of sugar and frozen herbs. I left out pictures of the intermediate steps, as they are probably less appetizing for some.