Pawaru-Grahmata

№ 13II. nodaļa

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Pressed ox-cheek brawn in vinegar brine

  • Makes about 1.2 kg, serves 8 as a cold starter
  • 4–5 hours on day 1, plus pressing overnight and a day in the brine
  • Melnraksts · vēl nav izmēģināts

1796Ta wehrschu-galwa.

Modernizētslpp. 56–57 · PDF 70–71

The book gives half the head of a young ox and one calf's foot, and no other amounts. Half an ox head weighs 8–10 kg; we use beef cheeks instead.

Method

7 soļi
  1. The day before, or at least several hours ahead, boil the vinegar, water and salt for the brine, let it cool and refrigerate it.
  2. Put the cheeks and the calf's foot in a large pot, cover with the cold water and bring slowly to the boil. Skim well, then simmer gently for 3–4 hours, until the meat is falling off the bones and the cheeks are very tender.
  3. Lift out the meat and foot. Working quickly while everything is still hot (clean rubber gloves help), pull the meat and skin off the bones and discard the bones and any tough sinew. Chop the meat and skin small.
  4. Rinse a deep bowl with hot cooking liquid. Put in the chopped meat, add the cloves, breadcrumbs, pepper and salt, and knead in 150–250 ml of the hot cooking liquid until the mixture holds together.
  5. Dip the cloth in the hot liquid and wring it out. Pile the meat in the middle, gather the cloth into a tight bundle and tie it firmly with string.
  6. Set it on a plate, put a small board or plate on top and weigh it down. Let it cool for no more than an hour, then refrigerate it, still weighted, overnight.
  7. Next day, unwrap the brawn and put it in a container with the cold brine. Keep it in the fridge and eat within 5 days, sliced cold.

Notes

What the book says vs. what we added

the head and calf's foot boiled until the meat falls off, the meat chopped and picked over while still hot, mixed in a warmed bowl with cloves, grated bread, pepper, salt and the cooking liquid, tied tightly in a napkin and pressed, then kept in a cold brine of half vinegar and half salt water boiled the day before, are all the book's. Using cheeks instead of half a head, the amounts, the strength of the brine and the times are ours.

Why work hot

the book says not to spare your fingers, because the meat must not cool. The gelatine from the foot only binds the brawn while it is warm and liquid.

Safety

cooked meat in jelly is a good place for bacteria to grow, so cool it fast, keep it in the fridge and don't leave it out at room temperature for long.

Calf's foot

pig's trotters give the same gelatine.

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