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Ingredientes
- 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
Direcciones
- Wash meat and trim off any excess fat. Place meat in a large pot, cover with water and bring to the boil. Add in carrot, garlic and flavourings and simmer till the meat is almost falling from the bones (2-3 hrs). Lift out meat, strain and cold liquid.
- Remove all meat from bones and cut meat finely. Grate the carrot and add in to the meat. Place in a large basin.
- Remove the fat from the liquid and add in two c. of the stock to the meat with the minced parsley. Mix well and season. Place mix in a mould and chill till set.
- You should get sufficient jell from the pigs trotters to set the brawn, if not, add in gelatine.
- Serve with fresh green salad and toast .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 114 | 65% |
| Total Fat 12.61g | 16% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 50mg | 2% |
| Potassium 262mg | 7% |
| Total Carbs 1.09g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.44g | 0% |
| Protein 13.85g | 22% |
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