HOW to Make BRAWN - HEAD CHEESE - Fromage de Tête - Meat Series 03

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HOW to Make BRAWN - HEAD CHEESE - Fromage de Tête - Meat Series 03
Continuing with the Meat Series watch how Steve makes a delicious Brawn from a Pigs Head. You will not believe how tasty this is.....
Ingredients Below
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You will Need
For the Brine
A Pigs Head
1kg / 2lb of Salt
3 Litres / 6 pints of Water
After Brining
2 Carrots
2 Onions
A couple of Bay Leaves
2 sticks of Celery
Bouquet Garni of Rosemary and Thyme
A handful of Black Peppercorns
Enough water to cover the Pigs Head
To Clarify the Stock
3 Egg Whites
To Finish the Brawn
The lean and some of the fatty meat
Juice of half a Lemon
Salt and Pepper
A handful of Fresh Parsley
Some of the Stock
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5 окт 2024

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Комментарии : 427

@garthwunsch 4 года назад

My dad made this for us 60 years ago... and now my friends are also making it. Using ALL the animal honours the animal... and the sacrifice. In our world of plasticized meat (and everything), many tend to forget where and how their meal began. Excellent videos Steve. Thank you from Lively, Ontario, Canada.

@Steve-Owens 4 года назад

Thank you Garth, we kept our own Pigs on our small farm and know the importance of using every part in respect of the animals life, as we say, every part except the Oink 🐽

@wolfkoster2286 3 года назад

I am originally from Vienna Austria and "Sulz" or as Americans call it: Head Cheese...(a not so tasty title) was one of my favorite foods when growing up. Years later when I settled in Santa Barbara I made a few batches of "Sulz". My bride, although brought up in a Mexican household almost gagged when I brought home a huge Pigs head...but my Mexican friends all loved it. In Europe we ate it sliced cold with a sprinkling of vinegar and chopped onion. You really need to boil it for a long time to get all the gelatin out of the bones. I usually decorated the top of the forms with sliced eggs and pickles. Chicken also makes a delicious "Sulz", although it takes forever to get all the small bones out. I personally didn't clarify and strain the stock, but I will try this method from now on. A wonderfully done video...much appreciated1!

@ericnathan9843 4 года назад

My parents introduced me to a variety of food. They being both born and raised in the southern part of the United States cause me to fall in love with vast various food. Me being a strong city kid new nothing but play ball in the streets on in my back yard. This recipe made in the city used pig feet and ears. Pig head is not easy to find living on 4 miles from the white house. We add a few more spices but everything else is about spot on. Thank you so much for bringing back a part of my childhood. 😎🤗🤗😎

@Steve-Owens 4 года назад

You are always welcome Eric.. Great to see you on the older videos..

@kaerajpetera 3 года назад

Im from New Zealand all us kiwis love brawn

@VirginiaAlexanderonline 6 лет назад

One of my most favorite foods.....I love collagen foods, they are what I grew up with. thanks for showing how simple this is to make!

@Steve-Owens 6 лет назад

You're Welcome

@backtoafrika 7 лет назад

My grandmothers and mother would make head cheese from an old family recipe. It takes time to make a good head cheese. I like the idea with the vegetable and egg mixture.

@Steve-Owens 7 лет назад

Thank you Vivian.

@AnneGoggansQHHT 4 года назад

My Hungarian grandmother made this to die for. She also shared the secret of always adding the chicken head and feet to soup for flavor and pull it out at the end. Also made the best jellied pigs feet, they were a pickled jellied hybrid. I didn’t know noodles came in a box at the store until after she passed. Never saw a box in the house. Never saw a pre-made pie shell either. I constantly got in trouble for pulling drying noodles off the chair. Thanks for reviving these things. Run the knife under hot water to cut. Just eat cubes of it with an olive on top

@zeez9053 2 года назад

Nice to know my Hungarian grandmother used to always eat chickens feet and heads👍👍🇬🇧

@vernabadenhorst8102 3 года назад

Aaawww...this brings back so many memories. My granny was a real "boere tannie" In SA, and she used to make this for us when we were small. It's some of the best-tasting food I've ever had, and we used to eat it just like that in slices. Thanks for the video. I definitely will try this for myself

@lynnlewis675 2 года назад

My 4th make. Yum yum. The best brawn ever ❤️😊

@backwoodscountryboy1600 6 лет назад

Hello from here in the states Southeast, Alabama. I understand this is a very old video. I was very impressed with the technique that you shared with us on how you cleared the stock. Here in the states I am a backwoods hillbilly Country Boy.I have grown up watching people make this recipe in their backyards after a hog killing. I have to tell you your technique of clearing the stock I have never seen before. I will be trying that idea with my next cooking of hog head cheese as we Barbarian country folks in the Backwoods call it. we use the same ingredients that you did with just a touch of apple cider vinegar and cayenne pepper. Thank you so much for sharing your ideas I think this will make me a better cook. wow that clearing of the stock using the egg was the most impressive thing that I have ever seen in a long time. I cannot wait for our next outdoor cooking to show this technique to everyone.

@Steve-Owens 6 лет назад

Thanks Jimmie, glad you liked it. Always happy to share. Have a great week, all the best from Oz

@IslenoGutierrez 5 лет назад

Jimmie Rhoden Here in Louisiana we make it and instead of vinegar we use a Louisiana style hot sauce. It has vinegar in it.

@elchango6183 4 года назад

YOU GOT ANY GOOD RECIPES FOR ALABAMA WHITE BBQ SAUCE?

@UmBungo 4 года назад

Tito Torres any excuse to get some of that LHS into your food 🤣 My mate is from Louisiana. He’s always making jerky, and his sauces would blow the arse off Satan himself.

@rorabrown9253 4 дня назад

I thought I heard you say I'm going to use a bit muslim?? Material....It's pronounced mus lin.....muslin

@rafaelsegura6433 3 года назад

I`m from Costa Rica, Centroamerica. Thank you for your kindness. It was a great recipe and something new.

@Steve-Owens 3 года назад

Glad you enjoyed it!

@Whatfor-kj3xc 6 месяцев назад

Kia Ora, Great....thank you so much for sharing; will get to & make some Brawn, too👍.. Yum😋....I love Brawn😊🤗Much appreciated. Auckland, NZ.

@grumpy_poo 9 лет назад

my mum and granny used to make this in a basin... then make pea and ham soup with the stock.... can small it now... gorgeous rib sticker food recipes...

@Steve-Owens 9 лет назад

grumpy poo Ohhhh! I can smell that now, pickled pigs trotters and thick Pea and ham soup mmmm! Happy days indeed GP :o) Steve

@restlessikonz7384 6 лет назад

I've been eating this all my life.I had no idea how easy it is to make.Thanks Steve....

@amywas1 Год назад

very well explained! I am in the middle of the process and this helps me understand the technique, the tools, the process and ...now I am going to put on my jimjams and give it a go!

@Steve-Owens Год назад

Enjoy and good luck.. 😊

@amywas1 Год назад

@@Steve-Owens Thanks, it is something I have been looking forward to doing for quite a long time. I am really quite excited about the whole thing. First attempt is going to be like exploring a whole world of new culinary skills. If I end up with something which is also edible, that would be an extra bonus.

@billibarker6478 8 лет назад

This is wonderful, thank you!! I raised the pig I am using for this and thinking of putting a couple of the hocks and trotters in to simmer with the head...? Love your channel!

@IslenoGutierrez 5 лет назад

If you want to make Cajun hog head cheese (Louisiana, USA) add some Louisiana style hot sauce, some cayenne pepper, a dash or two of liquid smoke and a dash of browning seasoning to the stock and season the meat with Cajun/Creole seasoning instead of salt and pepper, and to the final product add some very thinly sliced green onions along with that parsley.

@99fruitbat 7 лет назад

My Scottish Grannie used to make this ! Served cold with Homemade Pickle.. Wonderful 😀

@Steve-Owens 7 лет назад

:o) Thanks

@naeco69 8 лет назад

Beautiful! It's quite similar to one of my Vietnamese traditional recipes for pâtés where I mostly use pork tongue and ears with a small portion of pork cheek. Seasoning it with salt, peppers and instead of fresh parsley, I'd use black mushroom. The texture is very crunchy thanks to black mushroom, pork ears and tongue.

@Steve-Owens 8 лет назад

+Hải Nguyễn Huy Very interesting, thanks for sharing that info with me.. Remember to hit the little Cog ✹ next to the Subscribe button above or on mobile devices click here ru-vid.com and hit the bell 🔔. That way you’ll get a personal notification of new videos from Steve's Kitchen. Then you won’t miss a video, It’d mean a lot to me 😎 This note is automatically added to the end of all my replies. Steve

@Boogion 7 лет назад

Aww. My Mom made this all the time. She LOVED it. Ate it cold all by herself. lol. We would have nothing to do with it. lol. We would go screaming from the kitchen. She said good. My favorite. Hahahaha. Thanks for the memory.

@mcaves1 9 лет назад

Great demo, hope you dont mind but I will share this with my chef students, who will make this as part of their charcuterie course next year. Really well presented Steve!!

@Steve-Owens 9 лет назад

Mark Caves I am happy for you to do so Mark, I would love to see how it goes, tell them to say Hi and try the Guanciale if you get chance. Steve

@AussieAngeS 9 лет назад

Steve my parents make this! It's actually awesome, I used to eat it growing up. I remember thrm boiling the head and feet. It's yum with bread lol

@Steve-Owens 9 лет назад

FitAnge S So glad to trigger that Memory Angie, sounds like your folks really appreciated good food, see that's where you get it from, thank to the folks XX Steve

@stefanieleale1 9 лет назад

Wow I've never seen this made! My nonna used love this I haven't seen this at our table since her passing a few years ago. I would try it but most of my family don't like it. Also I would have loved to have seen how you separated the meat I wouldn't know where to start with that. That broth looked amazing too! Great video I loved it and keep experimenting with these different recipes I enjoy that about your channel it's unique :) my nonna would have loved you!!!

@Steve-Owens 9 лет назад

Stefanie Leale Bless you Nonna for sharing that with you :o) The meat really just falls off with little to no effort, Thank you for sharing the story with me. Steve

@wildtony79 3 года назад

Mmmm.. a nice thick slice of brawn, some baby spinach and a slice of cheese makes the best toasted sandwiches. So melty, meaty and delicious.

@arthurwoo8221 9 лет назад

As a korean I always enjoying traditional pig's head meat soup. So I know the rich flavor of head meat. It looks delicious and tender! Steve thank you for wonderful posting :)

@Steve-Owens 9 лет назад

byeong-wook woo Yes, the head meat has such rich flavours indeed, I love the Gaunciale/Bacon I made with it, it is truly the most delicious cut, so glad you approve :) Steve

@jojoscogsable 9 лет назад

My mum used to make this when I was a child. I think she put garlic in it as well. Thanks for another great video Steve.......

@Steve-Owens 9 лет назад

jojo scogs Thanks Miss scogsable, Garlic would work but it can overwhelm the subtler flavours, I have tried both and they are all good :o) Steve

@ouroborosnagyok9306 9 лет назад

pink floyd is bae

@dennislock3415 2 года назад

My Dad always made this,never learned how until now,thank you.

@Steve-Owens 2 года назад

You're welcome

@chalice3571 4 года назад

I am Polish, this is the best recipe I have seen... Thank you so much. I have one going now... You are so great... looking for more "something special" from you

@chalice3571 4 года назад

thank you for your heart, it gave me courage to undertake something special and that involves more than two steps. I wanted to tell you my own outcome of Brawn came out delicious... it was firm, did not fall apart. I had mine with vinegrette once, and the other time with wine vinegar. tasted great, a good half meal in the middle of the day with a glass of home made elderberry wine my husband made. Thank you for giving me the courage to undertake an adventure...

@fctuber 6 лет назад

I was happy to find this video on head cheese. My parents and Grandparents used to make this like 50 year's ago. I was pretty sure how to proceed to make it but was happy to find your method. Most of what I have seen put up here on you tube has been called head cheese but never had a head to be seen during the making! I just had a Mangalitsa processed and the butcher was thrilled to have someone ask for all the extras that most don't even want to see! The head is frozen but I will be thawing soon to make my head cheese! The trotters will not be going into the head cheese as they (3 at least, one is still attached to the ham destined to become prosciutto!) will become pickled pig's feet! Another something I haven't had for years! Since the last time my mother made them about 15 years ago! Thanks again, as others have mentioned, I will be using everything from the head.(snout, ears and all!) I am looking forward to fried brains and eggs for an upcoming breakfast!

@Steve-Owens 6 лет назад

Always great to hear, I have never had the pleasure of Mangalitsa, we kept Saddle Backs and Tamworth, if you get the chance you should look at my Guanciale Recipe, it's by far my favourite use of the head meat, Just Google Steves Guanciale, I suspect it'll pop up and I think Mangalitsa would make amazing Guanciale too..

@fctuber 6 лет назад

Thanks. Just watched it shortly after I put up the comment. Will probably use at least one if not both cheeks to make that! I'm the only one around so I'm the only one that will be eating this stuff. I can't wait! Haven't had some of the stuff I am working on since I was a kid! The meat from the Mangalitsa has been phenomenal so far, can't see why it wouldn't make top notch products!

@timhayes3001 4 года назад

Just harvested a couple pigs. Looking forward to making some Brawn (head cheese). Thank for the video.

@GUNNERSIGHTZEROED 2 года назад

Man, I grew up eating Brawn and mustard sarnies. Love it. I need to have a go at making this myself now. It tastes great.

@354133 8 лет назад

I enjoy eating, I knew how to make it before this video. But have refined the process for me. Thank you very much.

@Steve-Owens 8 лет назад

You're welcome Mika.

@sherrieanorman2816 5 лет назад

Hi. I'm from Montana and I have never tried head cheese but after watching this, I plan on it. Thank you!! Absolutely AMAZING watching you.

@Sumer61 9 лет назад

My dad used to make head cheese when I was a child. I loved it every time. His was so good. He used a meat grinder to make the meat even more fine. But it was great stuff. I'd have a slice on my mum's home made white bread with a little salt & pepper and butter. Man, that was heaven.

@Steve-Owens 9 лет назад

Happy days. Thanks for sharing, I've missed you ☺Have a lovely day Steve

@Sumer61 9 лет назад

Thanks for that Steve. have a great day yourself. :)

@loudplanetlive5080 8 лет назад

In the American South, this is called souse and it is made with the head, feet, and neck. I would never eat the commercially manufactured stuff because of the mystery meat factor, but I would definitely try this version (but only if I made it myself so I knew exactly what was in it).

@Steve-Owens 8 лет назад

Good to hear :) Thanks

@daccopp30 6 лет назад

"You like head cheese, my brother makes it real good you'll like it"- Hubbens Sawyer, 1973

@smrtn240 4 года назад

lol I thought yoooou was in a hurray

@DaBeastBeats 4 года назад

You can pay me now! I-I-it’s a good picture!

@HalloweenFreak31 4 года назад

😂😂

@dvswia1831 8 месяцев назад

This video is a gem. Thank you!

@robertadams3383 7 дней назад

Outstanding massive help. Iv never done it before but going to prepare for this. And attempt it. Mmm that stock. When my step dad did it it was much darker put in a Bason, farm home cured. Thanks very much.🫡👍🏼

@kicknadeadcat 7 лет назад

I bought a beautiful free range half a pig. Complete with head. I will be making some smoked Head cheese. Haven't had it since I lived in Brooklyn 35 years ago

@Steve-Owens 7 лет назад

Good luck..

@jburgett45 6 лет назад

Saw your video Novenber 1917 and this looks a lot like the Belgian recipe - except we add pig's feet and some beef in the pot along with the head. Thank you for this recipe. I lost mine back in the 60's and I acquired a pig's head today!

@Steve-Owens 6 лет назад

Pigs feet, trotter are very common in this Recipe, it really helps the Cheese Set Firm.. Thanks

@jburgett45 6 лет назад

Thank you for the heart! Before I make the brawn today, I now hope to find pig's feet (hopefully) to really help set the jelly.and will also have the head quartered for easier handling. My unexpected gift turned into quite a project for today. By the way, I just remembered what Belgians called brawn:'geppast'. I'm so grateful for my exposure to different cuisines which Americans refer to as "exotic" :)

@garland978 8 лет назад

I love head cheese more than I can say. Your method is great and meaty, but I like to have a bit more gel so it is easier to use. I also like it with grated sour pickle in the mix. Epic job, Thank you.

@Steve-Owens 8 лет назад

+Garland N Thanks Garland. I agree a little more Gel works well, I often throw a hock in there, that tend to do'it :) Thanks Steve

@SW990 9 лет назад

That looks delicious. My brother's a butcher, Steve, and I'll be giving him a call this week.

@Steve-Owens 9 лет назад

SW990 Nice, Make the Guanciale too :o) Steve

@ssteacup 10 месяцев назад

Just watching Come dine with me and they mentioned pigs head. Brought me back to here. Going to make it today lol

@alisonfaulds1803 5 лет назад

Thank you a lovely clear presentation. My husband and | were just talking about the brawn our Moms use to make and |, since having never made Brawn, came to view your video,

@Steve-Owens 5 лет назад

Thank you Alison

@joyemiles2751 4 года назад

My mother really enjoyed making this cheese

@marciagrubb1087 6 лет назад

Great clip. We used a few more spices and Colors. Thank you for showing people how.

@juliamorganscott9384 2 года назад

Many years ago, my first husband wanted to try the country life, and brought home a hog’s head and presented me with a recipe for head cheese. The first line read, Take out the eyes, and dammit, I tried. I never got to the scraping the hairs off and chopping it in two with an ax. I gave that hog’s head to an old country lady more experienced in these matters who made about 10 pounds of head cheese for herself and gave some to my husband, who liked it fried. It was full of gristle though and I couldn’t even eat it after spending all that time trying to cut its eyes out. Yours looks a lot nicer.

@Steve-Owens 2 года назад

Thanks Julia.. You get to choose what goes in.. :o)

@mabelgoliath3118 2 года назад

Hi Steve. Im retired now and can try lots of new stuff in cooking and baking. My half pigs head is on the counter. Thank you

@Steve-Owens Год назад

Enjoy your retirement Mabel.. 👍

@pauljordan4452 2 года назад

Thanks, Steve. As my mother is Czech, I ate this presswurst often.

@Steve-Owens 2 года назад

Cheers

@ssteacup 3 года назад

In isolation so going to give this a go. Love brawn but never made it myself, looks fantastic.

@ssteacup Год назад

I made it btw. It was beautiful. Done it a few times since watching this. I love Brawn.

@thuymarki6087 2 года назад

yes we are really enjoyed your show. very good n easy to follow. thanks very much for your brawn recipe I did see your show about street food in Hanoi Vietnam. I am glad you enjoy my country. I will see Hanoi 1 day that I am come from south of Vietnam. thanks very much Steve xxoo

@elkeschmitt623 3 года назад

This is a type of meat that was on -just about-the daily menu. And my relatives had a farm, so my father made a lot of "Head Cheese" during the colder months. Thanks for sharing.

@jhb61249 3 года назад

Steve, I used to take head cheeze sandwiches to school for lunch. Just HC slice between bread with mayo and mustard. Mom made it each fall way, way back in the day. She never had a written recipe for anything and always everything was from scratch. She was a fantastic cook. You have some very nice techniques and a lovely outfit as well.

@pauljordan4452 2 года назад

James, I ate head cheese often as my mother is European. I think we just put vinegar on it.

@joellespice1010 7 лет назад

Your recipe turned out just like I remember from the charcuterie in Lyon where I was born. Beautiful with the parsley and the gelée like I remember. I will look at your other meat recipes. I miss the saucisson de Lyon.

@Steve-Owens 7 лет назад

Thank you Joelle, I spent some years in France myself, I miss a lot from there too.. Happy 2017

@donaldtate3372 4 года назад

Audience, he did a great presentation...Thumbs up Sir!!!!

@TabiEats 9 лет назад

Steve thank you for showing us something we don't usually get to see. I have never tried head cheese before, but I think it looks really tasty. I remember I tried pork feet for the first time when I went to Thailand and although I was squeamish at first, it was incredibly good! I'm not sure I have a pot that's big enough for a pigs head but if I did, you can be sure I'd try this one.

@Steve-Owens 9 лет назад

TabiEats Sometimes the most unappetizing foods surprise us with their taste, I am glad you are willing to try piggy feet :o) more power to you ;o) I suspect I will be tempted to all sorts of oddities when I get travelling, can't wait. Steve

@2448redbird 6 лет назад

After watching, this, I would try headcheese. I like everything else from a pig, so why not?

@MargoSki1959 4 года назад

We LOVED when I was a kid. But we liked it with vinegar parsley a little lemon juice!!! 🌈🇵🇱👩‍🍳🇺🇸

@bopaduffy84 5 лет назад

Ah mate, I've just seen your channel and what a great guy to watch. I'm in apprenticeship as a chef... I start on Monday.... Ex serviceman, worked in construction for 15 years and now following my passion. I'll be looking forward to watching your channel in my spare time 👍

@Steve-Owens 5 лет назад

Thanks

@lorena9021074 5 лет назад

Queso de Cabeza, my Grandpa used to make it a lot when he was alive. A family tradition for me. Never knew it was also eaten in Europe.

@Steve-Owens 5 лет назад

Indeed it always has been..

@lorena9021074 5 лет назад

Thanks for the video, I had no idea how to make this. I will prepare this for the independence day here in Chile. We eat it in a homemade bun with red hot chili pepper Chilean sauce and mayonnaise. Lovely channel

@IslenoGutierrez 5 лет назад

Lorena A It comes from Europe. Europe is its origin.

@stephenbray4624 Год назад

Fantastic I have made this a couple of times Well done

@Steve-Owens Год назад

Glad you liked it 👍

@goldgene3777 2 года назад

I guess it is the American version of " queso de puerco" that we eat here in Mexico. It is essencial part of a good sandwich or as a delicious snack with onion, chili and vinager. Delicious recipe.

@Steve-Owens 2 года назад

It is indeed..

@alettesiriane 6 лет назад

This is so fantastic ,I had this as young and never asked how !

@Cantastico 6 лет назад

I really enjoy your videos!!! You're so clear and methodical. Looking forward to more. :)

@Steve-Owens 6 лет назад

Thank you, there are loads on the channel if you like to browse :o) Steve

@georginamapi2194 3 года назад

Love it ...doing this for my family thank you for sharing ...

@Steve-Owens 3 года назад

Hope you enjoy

@shahmatjf2 8 лет назад

I don't know if this was ever mentioned but "tête fromagée" is a little more popular. Looks fantastic!

@Steve-Owens 8 лет назад

Thanks :o)

@badunkle100 5 лет назад

Good work, wasn't a fan of brawn but this has made me reconsider it. It looks lovely.

@Steve-Owens 5 лет назад

Great to hear

@smartacus88 8 лет назад

Looks delicious. Here in the south we call is Souse. You can make it with heads, feet, ears and neck bones. Anything really. I love it so long as it doesn't have brains in it. Yours looks great though.

@Steve-Owens 8 лет назад

Thanks buddy :o)

@shawhit3462 9 лет назад

Great skills you are teaching us. Thanks Steve.

@Steve-Owens 9 лет назад

sha whit :o) Thanks

@jtclark509 4 года назад

Thank you for this video. I love head cheese on wonder bread and mayo and never knew how it was made.

@EZGlutenFree 9 лет назад

This is awesome Steve. You did a great job. I would have actually liked to see more. Since I'm not familiar with how to pick apart the actual head I would have liked to see more of that. Are there any parts that are not used? Are the pig brains, eyes, tongue etc intact and do they get used? If I ever get my hands on an actual pigs head we'll have to skype to get to the bottom of all my inquiries. In the meantime I'll just admire your handiwork. Well done.

@Steve-Owens 9 лет назад

EZGlutenFree See Anne you have a Medical fascination for the facts, like me :o) I probably should have shown more but it was a tricky one to film and I didn't have Michele with me for most of it so I was relying on Tripods and the odd willing kid :o) Pretty much all the Head, eyes, brain and Tongue (which needs the skin taken off) can be used. The rule is if it looks and feels edible then it is, sort of dish. There is a lot of Fatty Meat but that greatly depends on the Pig, it can vary, My Pigs in France were a lot leaner and meatier around the head, this Butchers Pig was a lot fattier and less flavoursome that my Tamworths but still excellent eating. We call this pig a long white, they are bread for size and middle meats, if you can get a wild boar or unusual bread you will not regret it.. Thanks Steve

@EZGlutenFree 9 лет назад

Steve's Kitchen Very cool Steve. Thanks for the extra info.

@andreikope2518 7 лет назад

2 years passed maybe it's too late :) when i was a kid we always had a pig for christmas all parts wore used except the eyes and the pig's nails :). my grandma made this dish every time. the brain was cooked separately, usually just fried with eggs and garlic. Now all is changed ... more modern .. very few people still raise pigs these days our last pig was 15 years ago...:) also the head cheese was kept in the cleaned pork stomach instead of plastic :). but no eyes :).

@230608grace 5 лет назад

Pig brains kept apart and just lightly fried are delicious.

@adsal100 4 года назад

Great stuff thanks Steve, I really don’t understand why some people continue to be put off by foods like brawn. They should know that the most succulent and flavoursome meat comes from the pigs head. And we ( brawn makers) are helping to utilise the entire animal and that is a good thing,😊

@oculusangelicus8978 7 лет назад

I would sometimes have it in a sandwiches but mostly we would eat it on a bowl with some vinegar on it! Yummy!!!!

@johnbaier4293 4 года назад

Excellent video. Thank you!!

@perigrine 6 лет назад

First time here, thumbs up for that shirt! I have always loved head cheese, now I know how to make it.

@FourSonsOffGridHomestead 3 года назад

What an absolutely lovely video. We raised our own pigs this year and I am hoping to use the heads. This video makes me feel so confident that I can accomplish this.

@Steve-Owens Год назад

So sorry I missed this. I do hope it went well, raising your own makes a huge difference with the respect we give our animals.. well done.

@terrier53 11 месяцев назад

This is the best headcheese video I've watched. Thanks for posting Steve.

@namafarm 3 года назад

so great im making it right now and was boiling the whole hogs head with the tongue yesterday, chilled overnight, and now picking the meat off the skull, and clarifying the jelly Steve thank you for your very clear instructions! I'm making a bit of liver paste as well and will make Banh Mi sandwitches when done with this head cheese.. I didn't have the ears to sliver into my brawn as they skinned all and removed the ears when doing the on Farm slaughter, but we have the tongues and hearts... the trotters were not so great, so I'm just using the head meat jowls. Today I'll do the raft with the eggs to clarify pork jelly / keep for stock I add wine to the jelly for the taste and lemon or vinegar, salt and pepper, and I'll use some Cilantro and hot pepper as I'm going more Thai flavor profile

@philiphalliday1988 5 лет назад

this is awesome gave it a go for my first go it came out nice used some pig trotters as well

@kittykatross3896 7 лет назад

I loved your presentation...awesome vid!! I've never had head cheese, but it looks delicious. I will have to try the cloth part too, my mom used cheese cloth I think Thanks!

@Steve-Owens 7 лет назад

Possible did, it wasn't un common.. Thanks Steve

@Ullainuk2012 4 года назад

Reminds me of a Swedish Christmas julbord. With different brawns. I love it!

@emilyfung6342 9 лет назад

Wow! I've never heard of this dish before! Very interesting! When are you starting your epic world tour? I'm so excited for you! Wish I could do that too someday!

@Steve-Owens 9 лет назад

Emily Fung Sometime soon, it takes a lot of clearing, packing and prepping but it's all going on as we talk ;o) might take a month or so.. So much to do :o) Happy though...

@nomadhawg 4 года назад

I always swore I’d never try it because of the name. Never knew what it was or how it was made into a “cheese”. After watching your video I can safely say I’ll give it a try. Thanks for the video.

@Steve-Owens 4 года назад

No worries 👍

@natalieblakey3187 5 лет назад

Awesome. Details were supurb making some tonight xx

@swiftnicknevison4848 9 лет назад

david cameron will love this recipe.

@Steve-Owens 9 лет назад

+nick edwards :)

@anthonycarabajal7575 3 года назад

This video just came up and I truly love it. 100%

@nannyrosey 2 года назад

Im going to try it - thank you!!

@Steve-Owens 2 года назад

Have fun!

@ladyjusticewarriorqueenz2005 10 месяцев назад

Its amazing, the Humble Brawn is a Highly Valued recipe & you can add your own extra ingredients with gelatine to set it. Summer Meat for all to enjoy.

@sereypheap8093 9 лет назад

Wow this is very creative and delicious, is so perfect. Can't wait to make it myself! 👏👏👍❤️😍

@Steve-Owens 9 лет назад

Serey Pheap Thanks, hope you do .. Steve

@nepiahemopo1702 3 месяца назад

Thankyou so much!

@jazzmaster89 6 лет назад

Great instructional video!

@homersturgill9172 4 года назад

Awesome video. I grew up eating head cheese.

@synth506 5 лет назад

My brother makes it real good! You’ll like it!

@synth506 5 лет назад

Did you get the reference?

@michelle10261 9 лет назад

I love brawn i had some for lunch today i make brawn once out of pick trotters.

@Steve-Owens 9 лет назад

michelle from down under in bundy They make such good Jelly Michelle... Thanks Steve

@jmarylastone 9 лет назад

many many years ago when we lived in Germany this was very popular (my mom and dad loved it) - don't see much of it any more - we called it souse - it is one of those things I don't mind watching you do but I don't eat it funny thing is Steve, through this video all I could think about was "I hope he keeps the teeth"

@Steve-Owens 9 лет назад

jmarylastone Souse... I should have remembered that Jmary, having grown up there my self, of course I use the term grown up lightly :o) I never really full grew up... :( Steve

@elainedunn3736 5 лет назад

Sounds lovely and I’m sure it will taste yummy, I’ve got to try it soon. Cheers

@degen83 7 лет назад

wow, that shirt is definately iconic. also great video, nice, consise, and very clear.

@wandaradowski2058 7 лет назад

Wonderful recipe! Loved it!

@XxPackerManxX 8 лет назад

That looks delicious

@Steve-Owens 8 лет назад

+Tony Weimer Cheers Tony..

@brentanoschool 8 лет назад

calrifying always scared me, you make it look easy. I make it several times a year for our church ladies who grew up with this. I now use a 22 quart pressure cooker. It's alot of work, but satisfying - will try adding the leamon juice next time - mom finished it with dill, or alot of garlic, and it was eaten with horse radish... memories! I had asked her how stiff should it be and she said "stiff enoughf to dance on" ... sometims I add chicken thighs to mellow it out some

@Steve-Owens 8 лет назад

Nice story Steve, Thanks for sharing. Steve