Brawn with blackberry and beetroot relish

Lou Andrews livens up the British classic of jellied pig's head with blackberries and a blackcurrant liqueur reduction
By Gary Rhodes
Brawn with blackberry and beetroot relish
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 25 g butter
  • 300 g shallots, roughly chopped
  • 125 ml red wine vinegar
  • 4 tbsp crème de cassis
  • blackberries
  • 2 beetroot
  • 100 g pork brawn
  • 1 tbsp extra virgin olive oil, to serve

Tips and Suggestions

pork brawn is a cold dish of moulded, jellied meat made from a pig's head. The head is usually brined then boiled and the cooking liquor is reduced to make the jelly. It can be bought from some butchers and delis. You could even try making it yourself by following Mike Robinson's recipe for brawn.


1. Melt the butter in a small saucepan over a medium heat, add the shallots and sweat for 3-4 minutes until translucent but not coloured. Season with salt and freshly ground black pepper, pour in the red wine vinegar and crème de cassis, increase the heat and bring to a boil. Reduce the heat slightly and simmer for 20-30 minutes, or until the liquid has reduced to a syrupy consistency. Set aside to cool.

2. To serve, arrange the blackberries and beetroot on serving plates. Top with a slice of brawn and drizzle over the cooled crème de cassis and shallot syrup. Finish with a drizzle of olive oil and garnish with the beetroot leaves, if using.

Rate This Recipe