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Ox-Head Brawn

A preserved meat made from boiled ox head, seasoned, pressed into a tin, and sliced for breakfast or lunch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Ox-Head Brawn

Ingredients

Directions

Prepare the ox-head

  1. Trim the ox-head into a rectangular shape and soak it in cold water for 1-2 hours.

  2. Place the ox-head in a stew-pan and cover it with water.

Cook the meat

  1. Boil slowly, adding vegetables and flavorings until the meat is tender.

  2. Strain the meat from the broth and remove all bones.

Season and press

  1. Cut the meat into small pieces while hot and season with salt and spiced pepper.

  2. Press the seasoned meat tightly into a round brawn tin and let it cool.

  3. Once cooled, turn it out and slice for breakfast or lunch.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ox-head
Provides the meat and connective tissue that, once simmered, set the brawn when cooled.
Vegetables
Add aromatic flavour to the broth the meat simmers in.

The step that matters

Press the seasoned meat tightly into the tin. Pressing while the meat is hot packs the pieces together so they bind into a firm, sliceable block as the gelatin from the broth sets on cooling. Loose packing leaves gaps and a crumbly slice.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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