Brawn Or Potted Meat Recipe

• 500 gm beef, diced
• 2 x pigs trotters
• 1 x veal, knuckle
• 2 x cloves pin thyme, minced
• 10 x peppercorns
• 1 x garlic cloves
• 1 x bayleaf
• 1 x carrots, medium
• 2 Tbsp. parsley, minced salt, pepper

1. Wash meat and trim off any excess fat.
2. Place meat in a large pot, cover with water and bring to the boil.
3. Add in carrot, garlic and flavourings and simmer till the meat is almost falling from the bones (2-3 hrs).
4. Lift out meat, strain and cold liquid.
5. Remove all meat from bones and cut meat finely.
6. Grate the carrot and add in to the meat.
7. Place in a large basin.
8. Remove the fat from the liquid and add in two c. of the stock to the meat with the minced parsley.
9. Mix well and season.
10. Place mix in a mould and chill till set.
11. You should get sufficient jell from the pigs trotters to set the brawn, if not, add in gelatine.
12. Serve with fresh green salad and toast .

trotters, veal, thyme, peppercorns, garlic, bayleaf, carrots, parsley

Taken from cookeatshare.com/recipes/brawn-or-potted-meat-91301 (may not work)