Kentish Brawn

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 calf’s foot
  • 8oz shin beef
  • 8 peppercorns
  • pinch of ground allspice
  • 1 bay leaf
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 medium-sized onion
  • 1 clove
  • Salt


    Put the calf’s foot into a saucepan and cover with water. Bring to the boil quickly and strain off the water immediately. 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, the onion with the clove stuck in it and a little salt. Simmer very gently for four hours. Cut up the beef into small dice with the flesh from the calf’s foot. Put the meat into a wetted basin. Strain over the liquid and leave to set.