Brawn From Calf’s Head

For calf’s head brawn, cut the calf’s head into smaller pieces, or saw them into pieces, and place in a large stockpot. Cut the leek into pieces of about 8 cm.

Remove the skin from the celery and dice it, remove the skin from the onions and cut them in half. Remove the parsley root from the peel and cut into slices. Add the sliced vegetables, bay leaves, new spice and peppercorns, salt and apple cider vinegar to the soup pot and pour in enough water to cover all ingredients.

Simmer gently for about 3 hours until the meat separates from the bone on its own. Remove the bones and meat from the broth, remove the bones, cut the meat into small pieces and place in a metal bowl.

Cook the broth with the vegetables a little more. Put 1 tablespoon of the broth in the refrigerator and see if it gels. As soon as it does, it is ready. Pour the broth with the vegetables over the meat, let it cool down and put it in the refrigerator for one night.

A day later, remove the solidified layer of fat, place the metal bowl briefly in warm water and invert. Cut the sulz from the calf’s head into slices about 1 cm thick and garnish with core oil and onion rings.

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