Ox-head Brawn
Ingredients
Directions
Prepare the head
Split the ox-head in two.
Remove the eyes, brains, and bones.
Soak the head in brine for a week.
Wash the head.
Scrape the head.
Cook
Place the head in a stewpan with enough cold water to cover it.
Bring the water to a slow boil.
Skim off any foam.
Add vegetables for flavor.
Simmer gently for 1.5 hours until the meat is tender.
Finish and season
Strain the head from the broth and vegetables.
Tear the meat into pieces while hot.
Season the meat with salt and spiced pepper.
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 gelatinous connective tissue that set the brawn.
- Vegetables
- Add aromatic flavor to the cooking broth.
The step that matters
Skim off any foam. Foam contains impurities that can cloud the broth and give it a bitter, unclean taste, so it should be removed as the water comes to a boil.
“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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