My wife has Lithuanian heritage and has introduced me to a whole new world of flavours, meats, vegetables and cooking methods. Brawn is enjoyed in all countries with a strong rural background, since no part of an animal would be wasted. This recipe is adapted from an eastern European version which, I believe, adds an interesting twist.
- 3 crubeens (preferably already cooked)
- 1 ham shank (preferably already cooked)
- 2 chicken legs
- 500 g/1 lb corned beef, cut into 2.5 cm/1 inch cubes
- 2 medium carrots, peeled and chopped
- 1 medium onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 bay leaf
- 1 bay leaf
Put everything into a big saucepan and cover it with water. Bring to the boil and simmer for about 1½ hours. (If you do not have a cooked ham shank or crubeens, you will have to cook them first for three hours and then add the remaining meat.) After it is cooked, the meat should come away from the bone quite easily. Chop all the meat finely. Drain the liquid and set it aside. Put the chopped meat back in the saucepan and add enough cooking liquid to just cover the meat. (Too much liquid will make the brawn very gilatinous.) Bring it to the boil and simmer for a few minutes. Pour the mixture into a loaf tin or terrine and leave it to cool. Once cool, put it into the fridge to set. Serve sliced.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers