Head cheese

2021-09-13-15

I am rather proud of this one.

I like it better than the the previous ones in tomato sauce, which is strange. As a kid, I didn't like the gelatin head cheese at all, preferred the tomato-sauced ones. Now it's the other way around.

I cooked beef cheek meat with 6 pig's feet for the gelatin. The store didn't have ox feet, so I doubled up on pig's feet instead. Ox feet gelatin is much stronger than what you get from pig's feet, but the broth is comparatively flavorless. I'd rather double the pig's feet because they're good eating.

We ate the pig's feet, collected all the little bones, and simmered them in a sieve for extra gelatin.

I refrigerated the cheek meat in broth overnight and lo and behold, it already looked like head cheese. The pieces were a bit big, and I wasn't 100% sure if the gelatin would survive being served at room temperature. I preferred continuing to the next step instead risking a leaky sandwich.

INGREDIENTS

This is what you need for 3 lbs. = 15+ servings:

1 package beef cheek meat
6 pig's feet, cut up
2 lbs. bison (or beef) tongue, cooked
S&P
Knorr vegetable mix, leek mix
optional: flavorless gelatin

Pic1: head cheese

Directions

2021-09-13

Pic2: pig's feet & cheek meat, seasoning
Pic3: refrigerate overnight
Pic4: next morning

Combine pig's feet, cheek meat, seasoning and 6-8 qts. water in a large pot.
Bring to a boil. Reduce heat.
Cover and simmer over low heat for 3-4 hrs. depending how soft you want the feet.
When the feet are done to your liking,
- remove the cheek meat from the pot to a container and cover with broth.
  The cheek meat doesn't have to be fully tenderized yet.
- Refrigerate all overnight.

Pic5: after 3 hrs. still fairly firm
Pic6: boil another 60 minutes
Pic7: a lot softer, easy to pull off the bones

If you like to eat the feet, serve an enjoy.
- Marielos likes the feet firm, that the bones don't separate too easily yet.
- I prefer them a little better done, when the meat becomes easier to pull off the bones, but doesn't fall apart yet. = boil 1/2 hr. longer.
- Collect the bones and throw them back in the pot.
To intensify the gelatin, boil the pig's feet (or the leftover bones) until the meat falls apart completely.
We prefer to eat them a bit less destroyed, but it makes the gelatin very strong.

2021-09-14

Pic8+9: slice
Pic10: dice

If the broth has set completely, dump the cheek meat in one solid lump from the container without fear of splashing. (Pic4)
Slice and dice in small bite-sized cubes.
Notice the similarities with the process for pig's head tacos.

Pic11: reheat broth
Pic12: pig's feet bones in colander
Pic13: ready

Reheat the pig's feet broth.
We served the remainder of the pig's feet at this stage.
Strain through a colander to remove all bone pieces.
Add the cheek meat to the broth. I also added diced leftover bison tongue.
Bring to a boil with the colander with bones hanging in the broth.
Reduce heat, cover and simmer another hour to make sure the meat becomes very tender.
If you are not confident that the broth will gel (it will!) add a few packages of flavorless gelatin.

Pic14-16: terrine #1

Pic17-19: terrine #2

Use a slotted spoon to fill a terrine or ramekin with a 1" head space.
Top off with gelatin broth.
Ideally, the meat should be fully submerged. The meat came floating up.
Seal with cling wrap.
Refrigerate at least overnight.

2021-09-15

Pic20-22: the moment of truth

The next day, the terrine should have gelled solid.
Slice with a sharp knife and (try to) remove the slices without breaking them.

Pic23-25: served

Serve on a croissant.
Enjoy.

2021-09-18

Pic26-28: terrine #2

It doesn't just taste good. It looks good too.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org