Spreewald farmer's brawn

Ingredients for 6 servings:

• 1,000 g pork knuckle(s), (front knuckle)
• 500 g veal foot
• 1 m.-sized onion(s), with skin
• ½ celery root
• 2 carrots
• 2 liters of water
• 10 peppercorns
• 5 allspice berries
• 1 bay leaf
• 2 gherkins
• 4 sheets of gelatin
• Vinegar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

The fine way to make a brawn

Wash the veal foot and pork knuckle thoroughly, then place them in a pot. Add the water and spices and bring to a boil. Peel the carrots and celery, but leave them whole. When the water boils, add the onion with its skin, carrots, and celery. Simmer gently for about 2 hours, until the meat is cooked soft. It is very important that it only simmers gently, otherwise the broth will become cloudy. The onion skin gives the broth a beautiful, rich color. Meanwhile, chop the gherkin into small pieces and set aside. Remove the cooked meat from the broth and cut into small, equal-sized pieces, also setting aside. Strain the broth through a sieve, season with vinegar and salt. In a bowl, combine the meat and gherkins, and pour the broth over it. Soak the gelatin leaves, squeeze them dry, and add them; they will dissolve in the hot broth. Ladle the mixture into serving bowls or a terrine dish and refrigerate. Turn out the cooled aspic and serve with diced onions, slices of gherkin, or lettuce. Drizzle with a dash of safflower oil and a drizzle of balsamic vinegar. Serve with fried potatoes without onions and bacon, or a slice of whole-grain bread.