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Brawn is a survivalist product that is good for joints (we cook it ourselves). Pork head brawn What is brawn

What is a brawn? Selz is a German dish, and the word is German. Means a cold meat dish like jelly, cooked in the form of a sausage. Brew is prepared from meat, offal, fish with the addition of lard. Different countries have their own variations of brawn: this is the well-known jelly, and jelly, and saltison. Gelatin is rarely added, as there are enough well-gelled components. Different spices are used in cooking, but steep salting is typical for all recipes. On this page we will talk about the Ukrainian version of the dish.

What is brawn made from? The classic of the genre is brawn from a pig's head, the meat of which is stuffed with a pork stomach. It is also prepared from chicken, offal, tongues (pork and beef together) and fatty fish. Sometimes carrots, nuts, greens are added to the brawn. Exclusively for decoration, so that the brawn turns out brighter and more beautiful. The brawn may include, in addition to meat, broth.

What is the essence of cooking in a nutshell? The most elementary instruction looks like this: boil the meat, cut it into small pieces, pour the broth in which the meat was cooked, if necessary, add gelatin, and put it in a narrow form for solidification such as a bottle, a tin can (“sausage” form). Send to the refrigerator for 9-10 hours. A more thorough cooking method is in the pork stomach, in which the meat is laid, sewn up, boiled, then pressed and cooled. Even brawn is cooked in gauze at home.

How is brawn served? Cut like a sausage. Served on slices of black bread, with mustard or horseradish.

Ingredients

  • pork stomach 1 pc.
  • pork head - half
  • liver 1 pc.
  • heart 1 pc.
  • bulb 2 pcs.
  • garlic 6 cloves
  • salt 1 tsp (possibly less)
  • ground black pepper 0.5-1 tsp.
  • lard 2 tsp

Total time: 6 hours. 40 min. / Cooking time: 4 hours / Yield: 3 kg / Pot 5 l

Cooking

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    The first step is preparing the pork stomach. Cooking begins with the processing of the stomach, which requires skill and time. First, I thoroughly wash the stomach under running water. Then I release from the internal mucus along with the film on which it is collected - I tighten the film, literally like a stocking, gently prying from the edges. Then I wash the stomach again and leave it for an hour in salted and acidified water. I prepare water for soaking based on the calculation of 1 tablespoon of salt and 1 tablespoon of 9% vinegar per 1 liter of liquid. Soaking the stomach solves 2 problems at once: it disinfects the stomach (hygienic purpose) and removes a specific smell (gustatory purpose). But that's not all. On top of the film is a fatty layer, which must also be removed without tearing the stomach. I cut it very carefully.

    The next stage is the separate boiling of the ingredients: meat and offal. Let's deal with the pig's head first. In order to stuff the stomach, half the head is enough. When you buy, ask that it be chopped into pieces, if possible medium-sized, then the meat will fit in the pan, and besides, it will cook faster. Before putting to boil, each piece of meat must also be properly cleaned - scrape the skin with a knife, then rinse and soak thoroughly. We soak the pork head even more thoroughly than the stomach: we fill it with cold water not for 1 hour, but for 4, and during this time we change the water three or four times.

    To cook pork head pieces, you will need a large pot. Spread the soaked meat and fill it with cold water so that the water covers it. Immediately add a whole peeled onion, 2 garlic cloves, a few black peppercorns and 1-2 bay leaves to the pork. Turn on a high heat to quickly bring to a boil, and then reduce the heat to a minimum and cook with the lid ajar until the meat moves away from the bones. It usually takes 3 hours.

    Somewhere in the middle of the process, I salt the broth with meat - for my taste, 1 tablespoon of salt without top is enough. I cool the finished head along with the broth, leaving it in the cold overnight. When hardening, the surface of the broth forms a greasy film, as in jelly. It's okay, when heated, the film will melt, and the broth will no longer be useful.

    Now Offal . For brawn with a pork head, pork liver and heart are used. To remove bitterness from it, you first need to soak it, covering it with water for 30 minutes. You don’t need to soak the heart, I just cut it in half, so it will cook faster.

    Pour offal with cold water, bring to a boil over high heat, then cook on medium for 40 minutes. Salt in the process (1 teaspoon of salt without top), remove the foam when it forms. I don't use spices.

    Offal must be completely cooled, so I also boil them in the evening, and send them to the cold for the whole night. In the morning we will stuff the pork stomach.

    Stuffing for brawn . I remove the meat from the head, lard along with the skin and grind it into medium-sized cubes. I do the same with the liver and heart. I fill the meat abundance with salt, but since the meat and offal are already salted, I navigate accordingly, add minced meat from 5 pressed garlic cloves, ground black pepper. I mix everything with my hands.

    Stuffing. I take the pork stomach out of the refrigerator. I stuff it - the photo clearly shows how it looks. I sew up the hole through which the filling was placed in the stomach.

    Boiling Stuffed Pork Stomach . I pour warm boiled water into a large saucepan and send the stomach there. After boiling, I cook for half an hour, but I do not passively wait until it is cooked, but constantly pierce the surface of the stomach with a thick needle. If this is not done, the stomach, like any intestine, will swell and burst.

    Roasting brawn in the oven. After 30 minutes, I remove the stomach and cook it further, already in the oven. I put 1 tablespoon of lard on a baking sheet and put it in a cold oven. While the oven heats up to 180 degrees, the lard will melt. I spread the brawn on a baking sheet, grease it on all sides with lard and set to bake.

    The brawn will spend 30 minutes in the oven, from time to time I will pierce it with a needle - the stomach can still burst. I recommend turning the brawn a couple of times so that it is baked on all sides, just be careful - it is hot and heavy, weighs about 3 kg. When the surface is browned, I remove the baked stuffed stomach from the oven.

    The last stage is pressing and cooling . I put the finished brawn under the press, put a wooden board on top, and put a load on it. And in this form I leave until completely cooled, after which I send it to the refrigerator for another 2-3 hours (or longer).

Troublesome? Yes, troublesome, but look how handsome it turns out. Smelling of garlic, chilled meat brawn keeps its shape perfectly. And if you thinly slice the brawn and make sandwiches with black bread, then evaluate your efforts as adequate, because the result will be well-deserved, of superlatives.

Store brawn in the refrigerator for no more than 5 days. Freeze for longer storage.

BROWN - A SURVIVAL PRODUCT USEFUL FOR JOINTS (we cook it ourselves)

Do you know what Seltz is? and why is it so useful? "Selts" is a pressed boiled "sausage" product in a jar or casing, which is quite possible to take with you on routes in the cold season.
Previously, in the old days, soldiers on a campaign always took a piece of steep brawn with them.

Few people know, but the "jelly" from the "Brawn" has unique healing properties. In particular, it is recommended to take it regularly for people who have problems with the musculoskeletal system, as a prevention and treatment of diseases of cartilage, joints, bones, arthrosis-arthritis .. and others.
pharmacies sell all sorts of hodroitins, glucosamines (for joints). but the usual brawn is much more useful than all this artificially created one. And that's why:

The brawn is prepared from bones, cartilage and meat, thanks to this mixture, a jelly-like consistency is formed, which contains a large amount of collagen - this is a protein that is the basis of connective tissue in the human body. True, during the cooking process, part of the protein is destroyed, but the remaining one is very useful for the body to slow down the aging process of tissues, skin and bones and erase cartilage. And its constant use will help to cope with diseases of the joints and problems of the musculoskeletal system.

In addition to the above mandatory ingredients, you can add to the brawn and cook it with the addition of lard, tongue, heart, kidneys, liver and other offal, which are valuable products, along with meat.

Very tasty and healthy, it turns out even just from a pig's head. (Although you can add any offal)

Today we will learn how to cook it ourselves.

Ingredients for preparing one of the options for "Brawn":

Pork head - 1 piece;
Onion - 3-4 heads;
Fine salt - 3-4 tablespoons;
Bay leaf;
Black pepper, peas;
Mustard - to taste;
Spicy horseradish - to taste;
Seasonings for meat (whatever you like)
Water (for cooking meat so that it is covered by one finger).

Inventory for the preparation of "Brawn":

Axe;
Cutting board;
Kitchen stove;

Preparation of the Zeltsa.

Step 1: Wash and chop the pig's head

First of all, you need to thoroughly rinse the pig's head, and chop it into pieces. You should get fairly large pieces (5-6 pieces from an average head). After chopping, we again thoroughly wash the meat from the blood.

Step 2: Cook the meat

We immerse the washed pieces of meat in a large saucepan (as practice shows, a capacity of 5 liters or more will do). Ideal for such cases, there will be a cast-iron cauldron that maintains the optimum cooking temperature. Pour everything with cold running water (the meat is covered by about 8-10 centimeters). Cooking the dish takes approximately 3 hours (1 hour on medium heat, 2 hours on low heat).

Attention! After boiling water, a large amount of scale forms on its surface, which must be removed with a slotted spoon. It is recommended to cover the pot with a lid, but if steam comes out of it and puts out the gas, you can move it slightly so that it can escape more freely.

Step 3: Add bay leaf, pepper

Approximately 15 minutes before readiness, bay leaves and pepper can be added to the broth. Ready meat - easily separated from the bones, which become white.

Step 4: Take out the meat

We take out the cooked meat with a knife or fork in a colander, or in a bowl. You should wait about 20-30 minutes until the meat cools down and gets rid of excess broth.

Step 5: Parsing the Meat

We disassemble the cooled meat into small pieces and cut it into pieces about 1x1 cm.

Step 6: Peel and Cut the Onion

We clean the onion from the husk and cut it finely. Add it to cooked meat.

Step 7: Salt the meat and add the broth

Salt the meat to taste and dilute it with about one glass of broth in which the meat was cooked. The consistency of the finished product will depend on the amount of liquid (a lot of water - more "jelly"). We fall asleep aromatic seasonings for meat and wait for the whole mass to cool completely.

Step 8: Stuffing the Bag with Meat

Fill a plastic bag with chilled meat with seasonings (more than half). We tie a bag with a thread and put it in a pan. We cover with a lid, smaller in diameter and press down well with a load. Thus, "Brawn" should be infused for about a day in a cool place.

Step 9: Serve the Seltz

We cut the finished "Brawn" into pieces and serve with mustard or spicy horseradish. It would be appropriate to decorate in the form of a small amount of greenery.

The dish differs from the usual “jelly” and “saltison” in the absence of garlic, but this does not spoil its taste at all, although you can add garlic if you like..
they didn’t add it precisely because in the old days it was too fragrant, which could unmask in a soldier’s campaign.)

You should not leave "Selz" in a warm room for a long time, as it "melts". You can restore the previous structure of the dish by putting it in the cold again.

Bon appetit and healthy joints.

This article was automatically added from the community

Homemade brawn is a cold meat dish that is traditionally made from pork offal. The cooking technology is similar to the well-known aspic. The difference is that jelly predominates in the latter, and the meat component and various spices predominate in the former. This dish is popular in many countries and regions, so it has many different recipes and names. One of them is, but still there are some differences.

The calorie content of the dish is about 200 kcal per 100 g and can vary significantly depending on the quality and fat content of the ingredients. Consider how to cook brawn at home in several variations step by step with a photo.

The process of preparing this dish is laborious and time-consuming, but the result is a natural tasty dish.

You will need:

  • Half a kilo of a pig's heart, tongue and lung;
  • 1/2 pork head;
  • 2 bay leaves;
  • 2 beef or pork stomachs;
  • One dried red pepper;
  • Large garlic head;
  • a tablespoon of crushed black pepper;
  • Soda;
  • One third cup of rice.

Pork head brawn recipe:

  1. We thoroughly wash the head, clean it, remove all hairs and cut it ourselves. Be sure to remove the eyes. We leave the ears;
  2. We select half, place in a saucepan and bring to a boil over medium heat, periodically removing the foam;
  3. We carry out cooking for 2-3 hours so that the meat is freely separated from the bone;
  4. Thoroughly wash and clean the stomachs, rub soda over the entire surface (both outside and inside) and leave for a couple of hours. This will help to fight off the unpleasant characteristic odor. After the specified time, rinse them with cold running water;
  5. Separately, boil the tongues in boiling water (about 5-6 minutes), then take it out, pour cold water over it and remove the upper rough layer. Finely chop the soft part together with the lung and heart;
  6. We pass the peeled garlic through a press, and lightly fry the hot pepper over an open flame and cut it;
  7. We combine all the above components, also add rice, add salt and mix;
  8. We turn the stomachs inside out and fill them loosely with the resulting filling. We sew the holes with threads and make several punctures with a thick needle or a sharp fork over the entire surface;
  9. We put a plate in a large saucepan, place our products on it and cover it with a second plate on top;
  10. Pour the contents with salted water and boil on a medium flame for at least three hours. In the process of cooking, we slightly open the plate and regularly make punctures (every 15-20 minutes) so that steam comes out;
  11. We remove the finished brawn in the pork stomach, put it in a bowl and place it under oppression for 12 hours.

After that, the natural meat product can be cut into pieces and served.

Brawn from the shank

This step-by-step homemade recipe is especially original, as it contains swede and juniper berries.

List of ingredients:

  • Knuckle with leather - 2.5 kg;
  • 5 garlic cloves;
  • A tablespoon of peppercorns and honey;
  • 2 medium carrots;
  • 12 juniper berries;
  • One swede;
  • 3 sprigs of juniper;
  • 2 onions;
  • 5 cloves;
  • 2 bay leaves;
  • 2 tablespoons of dry gelatin;
  • Salt.

Cooking pork brawn from the shank:

  1. We wash the leg, thoroughly clean the skin, dry it with paper towels, rub with honey and let it soak for 20 minutes;
  2. We immerse the product in a saucepan with a thick bottom, fill it with water and wait for it to boil. After that, put the vegetables cut into pieces from the list, add juniper twigs and berries, parsley and spices, add some salt;
  3. We boil the leg at an average flame level for 3.5-4 hours;
  4. After that, we separate the steamed skin and line the part on the bottom of a plastic container or bowl;
  5. In a separate bowl, mix manually cut meat pieces from the bones, and gelatin. We spread the meat filling in a container and alternate it with the skin;
  6. Having filled the form to the end, cover it with a lid or a wooden board, place a heavy load on it and leave it for a day.

The resulting compressed meat is easily cut into slices. It can be served with mustard, horseradish or sour cream dill sauce.

Poultry brawn

Chicken brawn is a more dietary version of the famous meat snack. In this recipe, it is prepared using a plastic bottle, which replaces the natural casing.

  • Chicken carcass for 1.5 kg;
  • Garlic - 2-3 teeth;
  • Walnuts - 100 g;
  • Gelatin - 25 g;
  • Salt and pepper.

How to make brawn in a bottle:

  1. We wash the carcass of the bird and cut it into medium pieces, pepper and add it. We put it in a clean, ungreased pan with a thick bottom, cover with a lid and put on medium heat until cooked (the meat should be easily separated from the bones). This will take 40-50 minutes;
  2. Finely chop nuts and garlic. Soak gelatin in a glass of ice water;
  3. Cool the chicken, remove the skin and bones;
  4. In the same pan where the chicken was languishing, mix nuts, meat, garlic and gelatin dissolved in a water bath;
  5. We fill the resulting mixture with a clean plastic bottle without a neck with a volume of 1.5 liters, thoroughly tamp the contents and place in the refrigerator for 4 hours.

Before serving, carefully remove the bottle, cut the chicken brawn into rings and treat the guests.

Hepatic brawn

A delicious dish that can be prepared on the festive table, and just for sandwiches for breakfast.

Required components:

  • 200 g of fat;
  • 1/2 cup milk and semolina;
  • Half a kilo of beef or pork liver;
  • 2 onions;
  • 0.5 small spoons of coriander;
  • 2 eggs;
  • Pepper, salt - to taste.

Cooking instruction:

  1. We twist the liver with a meat grinder (pork - pre-soak). Add milk, stir
  2. Add lard, cut into small pieces, chopped onions, eggs;
  3. Sprinkle semolina, add salt, pepper, put coriander. Mix well, leave for 35-40 minutes;
  4. Cut off one side of the baking sleeve, fix the other. Pour liver beef or pork mince into the sleeve and tightly fix the other side;
  5. Preheat the oven to 190 degrees and place the workpiece there for 20 minutes. When this time is up, lower the temperature to 180 degrees, bake for another half an hour;

We leave the finished liver brawn in the sleeve so that it cools completely. Then we remove the product from the cut sleeve, put it in a plastic bag and put it in the refrigerator for 1.5-2 hours. Cut into pieces before serving.

Pig's ear brawn

Cooking brawn is not a quick process, but such an unusual and interesting dish will surely appeal to all your loved ones, because the result will be simply amazing.

Components:

  • 3-4 onions;
  • 3 heads of garlic;
  • 8 pieces of pig ears;
  • 2-3 bay leaves;
  • Salt, peppercorns - to taste.

Manufacturing scheme:

  1. We clean the ears from bristles, rinse thoroughly with water;
  2. Dip them in a container with cold water, cook on a medium flame for 3 hours;
  3. Half an hour before the end of cooking, add lavrushka, onion (you can cut the onions into 4 parts), pepper, add salt;
  4. Grind the garlic with a knife;
  5. Put the pork ears in a deep bowl, sprinkle each layer well with garlic;
  6. Put a plate on top and put under the press. They can serve as a three-liter jar of water;
  7. When the product has cooled, place it in the refrigerator for 7-8 hours. Then we take out the dishes and let them stand a little in a warm room so that the edges move away;

We take out the brawn from the ears, put it in a beautiful plate, cut it into appetizing pieces.

Video: Homemade pork brawn recipe

SELZ SELZ- sausage product; it is prepared mainly from the meat of pork heads (for the so-called "Russian" and beef brawn, beef meat is used) with the addition offal(see), giving minced meat a dense texture, as well as salt and spices. Blood is added to some types of brawn. Minced meat is filled into the shell of pork bladders, boiled and cooled under pressure. Brawns are used only for cold appetizers. They should be stored in a cold place, no more than 12 hours.

Concise Encyclopedia of the Household. - M.: Great Soviet Encyclopedia. Ed. A. F. Akhabadze, A. L. Grekulova. 1976 .

Synonyms:

See what "ZELTS" is in other dictionaries:

    brawn- brawn, and ... Russian word stress

    brawn- brawn / ... Morphemic spelling dictionary

    brawn- a; m. [from him. Sulze jelly, jelly]. Sausage product made from pre-cooked meat, pork or beef heads, legs, tongues. * * * brawn (from German Sülze jelly), boiled pressed sausage product in a shell. ... ... encyclopedic Dictionary

    brawn- jelly, sausage Dictionary of Russian synonyms. brawn n., number of synonyms: 3 sausage (21) food ... Synonym dictionary

    brawn- Sausage products, food products from meat processed by mechanical and physico-chemical methods with the addition of some other products. Mechanical processing consists in removing inedible, low-nutritional parts from meat and grinding it ... Culinary Dictionary

    brawn- A product with or without a shell, having a predominantly oval shape, pressed on both sides, made from crushed boiled raw materials rich in collagen. [GOST 18158 72] brawn Sausage product made from heat-treated ... ... Technical Translator's Handbook

    SELZ- boiled pressed sausage product in a casing. Prepared from pork and beef meat, bacon, as well as tongues, liver and other offal ... Big Encyclopedic Dictionary

    brawn- m. Sausage product made from pre-cooked meat, pork or beef heads, legs, tongues. Explanatory Dictionary of Efremova. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

    brawn- a, m. (... Dictionary of foreign words of the Russian language

    brawn- brawn, a, creative. n. eat ... Russian spelling dictionary

    brawn- Selz: a sausage product made from thermally processed ingredients, molded into a sausage casing and having a non-uniform structure, with the inclusion of pieces of meat and non-meat ingredients, including edible offal, of a prescribed shape and size ... Official terminology

Books

  • Brawn, saltison, sausages, sausages, black blood, liver, Baranova Alevtina Ivanovna. Many of us cannot imagine our life without sausage. But, unfortunately, today it is difficult to find completely natural products in stores. It doesn’t matter, because sausages made from meat and ... Buy for 229 rubles
  • Meat delicacies. Juicy boiled pork and brawn,. Under the cover of this book are collected traditional and original recipes of meat dishes: beef boiled pork with prunes and lamb with beans, "meat nuts" and meat with dried apricots and garlic, brawn…

Choose interesting proven brawn recipes on the website. Try options with organ meats, garlic, a variety of spicy seasonings, onions and carrots. Add richness to the taste with nuts, fragrant herbs. Enjoy the relative low budget and amazing taste of 100% natural homemade product.


The main criteria for meat freshness are smell, color and density. The pork head has a decent layer of fat - be sure to appreciate it too. The meat should be of the usual pleasant shade: dark meat signals that the pig has a respectable age; too light-colored meat indicates the use of hormonal drugs. The lard of a young pig should be pale pinkish or white and rather soft. The skin is light, without spots.

The five most commonly used ingredients in brawn recipes are:

Interesting recipe:
1. Carefully scrape the pork head cut into pieces, rinse, remove small fragments of bones.
2. Fill with cold water. Put to boil for 5-6 hours.
3. Remove foam regularly!
4. An hour before readiness, add onions, carrots, lavrushka, hot peppercorns and allspice.
5. Carefully salt.
6. After 5-6 hours, remove from heat. Take out and cool the meat.
7. Remove the meat from the bones. Cut into pieces.
8. Add the garlic squeezed through the press, sprinkle with ground black pepper. Mix.
9. Take a container for the formation of a brawn (a cut plastic bottle, tetrapack packaging, a tight plastic bag).
10. Pack the meat well.
11. Place under oppression for several hours in the refrigerator.

Five of the lowest calorie brawn recipes:

Helpful Hints:
. Boiled tongue and heart can be added to the composition of the brawn.
. If you leave part of the meat, and strain the broth, pour it into bowls with meat, you will also get an incomparable jelly.