Beef Brawn

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 calf’s foot
  • 8 oz/225 g shin beef
  • 8 peppercorns
  • Pinch of ground allspice
  • 1 sprig of parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 medium onion
  • 1 clove
  • Pinch of salt


Put the calf’s foot into a pan and cover with water. Bring to the boil quickly and strain off the water at once. Wash the calf’s foot and put into a clean pan with the beef and cold water to cover. Bring to the boil and skim. Add the peppercorns, allspice, herbs and the onion with the clove stuck in it. Add a pinch of salt and then simmer very gently for 4 hours. Cut up the beef into small pieces with the flesh from the calf’s foot. Rinse a basin in cold water and put in the meat. Strain in the cooking liquid and leave to set. Store in the refrigerator up to 3 days, or cover and freeze.

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