Abraxas' home-made brawn
Today it was time again. Free, speak taxi drivers Weekend. Since I had time again, what to do great. Not for everyone, but for people who like the real, the handmade, a feast.
Brawn. It used to be a meal of leftover slaughter, all that could not otherwise be sausage or roast came into the brawn. How did I get it? I bought in R ** l. They had roast shoulder with bone and rind on offer. Sure, the animals slaughtered for such chains can be sorry. But the flesh looked heavenly. Yes, in summer it is too warm to make delicious roasts. But n pot of brawn. It tastes good even at thirty degrees.
So I threw such a lump inside pot. Add salt and pepper, garlic clove and some marjoram to the stock. Not more. Let it boil. An hour. Just until the meat is soft, not too soft, but also more half raw. Good, meatballs out. In between, I was naturally lazy. I still had something in the fridge, actually my Stammrepertoire. Peeled pair of yellow carrots and cut into small pieces. Half kohlrabi - even in small pieces. Ne yellow and ne green pepper - also dismembered. Cut onions into fine rings. Put everything in the broth. Only a few frozen Erbskes in. Cook for five whole minutes - after all, I do not want a vegetable slush. Then two more tomatoes, also cut into small pieces, after cooking briefly in the broth.
Then - all out again ... you know, run into the potatoes, out of the potatoes.
Nu the broth again. Essich has to go in. For the sake of simplicity, I took my homemade thyme sauce. So, on two liters of broth a quarter liter. Salt again, some pepper. The broth may taste "salted". I wonder why? Rrrrrichtich (free after Paul Panzer), there is still the Glibberzeug called gelatin pure. Whether leafy or ground gelatin, it does not matter. I take the ground. Must be enough. The package says that the contents are enough for half a liter of liquid. Not enough. So, something more. Suck five or six small bags of cold water in the water and add a hot stock. She is not allowed to cook anymore, otherwise it will not work. So, and why now so spicy? The gelatin "eats" the taste, normally spiced would taste like a jelly. Then a mold, maybe your Dupperware, flush out cold according to the amount. Yes, no, eat, clean with Spüli, but only with water.
A little broth is pure form. Off in the fridge. Watts, just broth? Yes, what, should all the meat and vegetables just stick to the ground? Nope. We Raaaben call that NEN "mirror". Not to wait. That's what you do, so that the whole Klumpatsch not only eat down. So if the mirror is eating solid, then the diced meat and the vegetables will come in their own accord. Add a fresh, chopped parsley. Mmmmmmmhh ...... that will taste. Now the broth on it. Until the calibration line, so that everything eat well covered. I have saved the degreasing of the broth, on the meat was not so much fat.
So if that's all finished, let it cool to room temperature and then put it in the fridge. He's doing the work now. For hours, preferably over night. Nu eat the stuff tight and can be cut.
And to Braaaaatkartoffeln ........... leggaaaaaaaa
