Ingredients

• 2 to 2 ^1/2 kilograms leg of pork or veal with bones and skin (trotters may be included)
• 1 yellow onion with skin (for color), chopped
• 1 carrot, chopped
• 8 to 10 peppercorns
• 6 kernels allspice
• 1 bag leaf
• Salt

Directions

• Rinse the meat and place in a saucepan of cold water. Bring to a full boil and cook for 1 to 2 minutes. Pour away the water and rinse the meat and the pan, removing all scum.
• Pour clean boiling water over the meat and simmer gently over a low heat without the lid until meat comes off the bones, approximately 3 to 4 hours. Do not let it boil too rapidly or the brawn will be cloudy. Skim the fat as it rises to the surface, adding more boiling water if necessary.
• Add the carrot and onion after 1 or 2 hours. Add the spices and 2 to 3 teaspoons of salt for the last 10 minutes. Remove the meat, cool, and cut into small pieces. Strain the broth, place the meat and broth in the pot, and add a substantial amount of salt because cooling reduces the taste. Bring to boil once, leave to cool for a few minutes, then place it in moulds or small bowls previously rinsed with cold water. Cover the set brawn with cling film or foil and leave in a cool place.
• It should be eaten within 5 to 7 days. If there is not enough gluten in the meat, the brawn will not set. In that case, add a few tablespoonfuls of gelatin powder to the cooled-off brawn broth in a bowl and dissolve by placing the bowl in saucepan of hot water.
• Do not freeze the brawn. This will damage the jelly. Brawn equally can be well served on a dinner table with hot potatoes or in a cold buffet. In both cases, either mustard, mild vinegar, or pickled horseradish is used for seasoning.