Veal Brawn

Name: Veal Brawn
Cuisine: Russian
Ingredients: 1 onion; 2 carrots; 700 g/1 lb 10 oz veal pieces, on the bone, such as leg; 3 pig’s trotters (feet), split lengthways; 6 white peppercorns; 6 black peppercorns; 1 bay leaf; about 1 litre/1¾ pints/4 cups water; 2 eggs; salt; 3-4 fresh parsley sprigs, to garnish; hot mustard or finely grated fresh horseradish, to serve; hot mustard or finely grated fresh horseradish, to serve

Studenj

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

On the zakuski table, brawn – cooked meat set in jelly – is much appreciated. The pig’s trotters are vital, as they provide the jelly in which the veal is set. Brawn should be served with hot mustard or grated horseradish as an accompaniment.

Ingredients

1 onion
2 carrots
700 g/1 lb

Method

Cut the onion into wedges. Slice one of the carrots. Put the meat, trotters, onion, sliced carrot, 10ml/2 tsp salt, white and black peppercorns and bay leaf in a large pan and add enough water to cover the meat. Bring to the boil and cook for 2-3 minutes. Skim the surface, cover with a lid and cook over a medium heat for 2 hours, until the meat begins to fall off the bon

Energy 101kcal/423kJ; Protein 10.6g; Carbohydrate 1.1g, of which sugars 0.9g; Fat 6.1g, of which saturates 2.2g; Cholesterol 51mg; Calcium 9mg; Fibre 0.3g; Sodium 52mg.