All Easy Recipes. Cook all that you can cook. Jelled Pigs' Feet And Beef
What You Need:            (To Serve: 4 to 6)
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  • 1 cup coarsely chopped onions
  • 4 whole cloves, coarsely crushed with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
  • Freshly ground black pepper
  • 6 fresh pigs' feet (about 3 to 4 pounds)
  • 1 pound boneless beef shin
  • 1 tablespoon salt plus 1 teaspoons salt

  • How To Cook:
    1. Wash the pigs' feet thoroughly under cold running water, then place them with the beef in an 8- to 10-quart pot. Pour in enough cold water to cover the meats by about 1 inch.

    2. Add 1 tablespoon of salt, and bring to a boil over high heat, meanwhile skimming off the scum and foam that rise to the surface. Then add the chopped onions and cloves, and reduce the heat to low.

    3. Simmer partially covered for about 2 hours, until the meats are tender and show no resistance when pierced with the tines of a fork. Transfer the meats to a platter and strain the cooking liquid through a fine sieve set over a bowl.

    4. While the pigs' feet are still hot, remove their skin and bones, and discard them. Coarsely chop the meat from the feet and the beef shin and place it in a mixing bowl.

    5. Add 1 cup of the strained cooking liquid, 1 teaspoons of salt and a few grindings of pepper, and mix thoroughly. Then pour the entire contents of the bowl into a 1-pint loaf pan or mold.

    6. Cover the top with wax paper or foil and weight it with a heavy pan or casserole weighing 3 or 4 pounds. Cool to room temperature, then refrigerate the brawn, with the weight still in place, for at least 6 hours or until it jellies.

    7. To unmold and serve the brawn, run a sharp knife around the side of the pan and dip the bottom in hot water for a few seconds. Wipe the pan dry, place a chilled serving plate over it and, grasping pan and plate firmly together, quickly turn them over.

    8. Rap them sharply on a table and the brawn should slide out easily. Cut the brawn into -inch crosswise slices and arrange the slices attractively on a chilled serving plate, overlapping them slightly.

    9. Brawn may be served as a first course or as a light luncheon dish. Accompany it with fresh bread and pickled onions.

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