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how to make brawn recipe

Traditional Brawn Recipe

280kcal
5 from 1 vote
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Prep 30 minutes
Cook 5 minutes
8 hours
Total 8 hours 35 minutes
This brawn recipe is a classic European dish made by slowly simmering pork head meat, vegetables, and seasonings until tender. The natural gelatin released during cooking binds the meat together as it cools, creating a flavorful cold cut that can be sliced and served with bread, pickles, or mustard. This traditional recipe celebrates nose-to-tail cooking while delivering rich flavor and a firm, satisfying texture.
Servings 10 servings
Course Appetizer
Cuisine British

Ingredients

  • For the Brawn
  • 1 pig's head cleaned and split (about 4–5 kg)
  • 2 pig's feet optional, for extra gelatin
  • 2 large onions quartered
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 6 garlic cloves crushed
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 teaspoon thyme
  • 1 handful fresh parsley
  • 2 tablespoons salt adjust to taste
  • 4 liters water
  • Optional Seasonings
  • 2 tablespoons white vinegar
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground nutmeg

Equipment

  • Large stockpot or Dutch oven
  • Sharp knife
  • Cutting board
  • Fine mesh strainer
  • Large mixing bowl
  • Tongs
  • Measuring spoons
  • Loaf pan, terrine mold, or serving dish
  • Plastic wrap or lid
  • Refrigerator

Method

  1. Step 1: Prepare the Meat
    brawn recipe
  2. Thoroughly clean the pig's head and feet under cold running water. Remove any remaining hair or impurities. Cut the head into manageable pieces if necessary.
  3. Step 2: Add Ingredients to the Pot
    brawn recipe
  4. Place the pork head, pig's feet, onions, carrots, celery, garlic, bay leaves, peppercorns, thyme, parsley, and salt into a large stockpot. Pour in enough water to completely cover the ingredients.
  5. Step 3: Simmer Slowly
    brawn recipe
  6. Bring the mixture to a gentle boil, then reduce the heat immediately to a low simmer. Cook for 4 to 5 hours, occasionally skimming off foam and impurities from the surface.
  7. Step 4: Check for Tenderness
    brawn recipe
  8. The meat should be very tender and easily separate from the bones. Once fully cooked, remove the meat and allow it to cool slightly.
  9. Step 5: Strain the Stock
    brawn recipe
  10. Pour the cooking liquid through a fine-mesh strainer into a clean bowl. Discard the vegetables and herbs. Taste the stock and adjust seasoning if needed.
  11. Step 6: Prepare the Meat
    brawn recipe
  12. Remove all bones, cartilage, and excess fat from the cooked meat. Chop or shred the meat into small pieces.
  13. Step 7: Fill the Mold
  14. Place the chopped meat evenly into a loaf pan or terrine mold. Pour enough strained stock over the meat to cover it completely.
  15. Step 8: Chill and Set
    brawn recipe
  16. Allow the mixture to cool to room temperature. Cover and refrigerate for at least 8 hours or overnight until fully set.
  17. Step 9: Slice and Serve
    brawn recipe
  18. Turn the set brawn out onto a serving plate. Slice thinly and serve cold with mustard, pickles, crusty bread, or salad.
    how to make brawn recipe

Nutrition

Serving150gCalories280kcalCarbohydrates2gProtein25gFat18gSaturated Fat6gPolyunsaturated Fat3gMonounsaturated Fat8gTrans Fat1gCholesterol110mgSodium650mgPotassium450mgFiber1gSugar800gVitamin A4IUCalcium40mgIron2mg

Notes

  • For the best texture, avoid boiling vigorously; maintain a gentle simmer throughout cooking.
  • Pig's feet help increase gelatin content and improve the firmness of the finished brawn.
  • If the stock does not seem gelatinous, reduce it slightly before pouring it over the meat.
  • Brawn typically tastes better the next day after the flavors have fully developed.
  • Store refrigerated in an airtight container for up to 5 days.
  • Serve with English mustard, pickled onions, cornichons, or fresh bread for a traditional presentation.
  • This brawn recipe can be customized with additional spices such as cloves, allspice, or mustard seeds to suit regional preferences.

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