John Myers
Rumfort Brawn
The perfect rumfort brawn recipe with a picture and simple step-by-step instructions.
- 200 g Leberkäse slices
- 1 St. Onion
- 3 St. Bay leaves
- 5 St. Peppercorns
- 2 cm Fresh ginger
- 5 St, Fresh mushrooms
- 2 St. Gherkins
- 50 ml Vinegar
- 5 St. Allspice grains
- 3 St. Cloves
- 1 St. Soup vegetables
- 6 sheet Gelatin
- 2 tbsp Mustard seeds
- Soy sauce
- Salt
- 500 ml Beef stock
- The beef stock with bay leaves and peppercorns, the allspice grains and the inger in slices as well as the handful of soup vegetables simmer for 30 minutes by itself.
- In the meantime, the rest can be cut into cubes, i.e. the meat loaf and the brushed mushrooms plus the pickles.
- Then beat the stock through a sieve into a bowl. Put a ladle back in the pot and dissolve the gelatin in it. Combine everything that is liquid in the bowl and pour in the mustard seeds. Top up with vinegar and season to taste.
- Do not taste until the gelatine is there, because it eats away the taste! It should be noted that a brew for brawn is always heavily spiced. I just had a purchased ham in my intestine, a ham jelly that tasted like cardboard. You would have the manufacturer on the ears ………
- Now hard-boil 2 eggs in peace and quiet (9 minutes, ATTENTION, please no sailor eggs). Now decorate the brawn on the bottom of the pan. I had the pickled chilli and the eggs. If you want to do it very precisely, in order to avoid that something sticks out of the insert, you first have to pour some of the brew onto the floor and put the mold in the freezer. Then as before.
- I don’t care if something peeps out, so old what happens is no brawn! Put the rest with the inserts in the mold and let them cool.
- For cooling: I first put the mold in the cold water bath to pre-cool it. Only when it has cooled down to some extent does everything go into the refrigerator.
- TIPS: a) Always stir the brew again and wait until the gelatine has set, otherwise the insert will separate and lie on its own at the bottom and not scattered all over the place. b) The brawn can be cut thinly on the slicer, I would freeze it to do so. c) We regularly have thick slices of it with fried potatoes and salad on tartar sauce.
- Made today, February 15th, 2014. Pictures too, let’s see if I can get them uploaded 🙂
Facebook Comments