Head Cheese/Brawn

Directions

1. 1
   Put all the ingredients in a large pot and just cover with water.
2. 2
   Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone.
3. 3
   Skim any foam that appears.
4. 4
   Strain liquid into a large bowl and remove the meat from the hocks.
5. 5
   Shred or dice the beef and pork.
6. 6
   Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.
7. 7
   Pour into moulds (I used a tray of 8 mini loaf pans and still had some left over, which I just poured into a dish).
8. 8
   Put in the 'fridge until set.
9. 9
   Any fat will rise and can be easily scraped off when set.
10. 10
    There is so much gelatin in the feet that it sets up quite quickly.