Sült (Brawn) is a traditional Estonian recipe for a classic dish of pork or veal and pigs trotters cooked down with onion, carrot and spices until the meat is tender and the stock jellifies to set around the meat. The full recipe is presented here and I hope you enjoy this classic Estonian version of: Brawn (Sült).
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This is counted amongst Estonia's national dishes.
Ingredients:
2.2kg leg of pork or veal (with bones and skin)
2 pig trotters
1 yellow onion, with skin
1 carrot, chopped
10 black peppercorns
6 allspice berries
1 bay leaf
2 tsp sea salt
Method:
Rinse the meat and trotters then place in a pan of cold water. Bring to a boil and continue boiling briskly for about 2 minutes. Pour away the water, rinse the meat and the pan then return the meat to the pan and pour fresh, boiling, water over the meat. Bring to a simmer and cook gently, unlidded, over low heat until the meat comes easily away from the bones (about 3 1/2 hours). During this time skim off any fat as it rises to the surface. Add more boiling water, as needed. After 60 minutes of cooking add the carrot and onion. Add the spices and sea salt for the final 10 minutes of cooking.
Remove the meat from the pan, allow to cool then chop into small pieces. Strain the stock then combine the meat and stock in the pan. Season liberally with salt then bring to a boil, take off the heat and set aside to cool for a few minutes. Transfer the mixture to small bowls that have been rinsed with cold water. Allow to cool and set then cover with clingfilm and set aside in the refrigerator. Consume within a week.
Typically this is served with boiled potatoes and accompanied by mustard or pickled horseradish.
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