Wash the meat thoroughly and put it on top with cold water (2 liters), the spices, bay leaf, peeled onions and carrots and simmer for 2 hours (40 minutes in a pressure cooker!). Do not salt!
Then remove the cooked meat from the bones and cut into bite-sized pieces. Depending on how you like it, cut some rind with it, but I don`t use the fat. Soak the gelatin according to the instructions. Chop the cooked carrots and a few pickles.
Pass the broth through a sieve and season with salt and vinegar. Add gelatine to the broth according to the instructions on the packet. In 6 dessert bowls, add the meat, chopped carrots and, depending on your taste, the pickles. How much of it is up to you. Personally, I like it with lots of pickles and I expect one small cucumber per bowl. Now fill the bowl with the broth and chill.
After cooling, turn the bowls out. We usually eat this brawn with onions on fresh bread. When I was a child, my dad only made this brawn once a year, between Christmas and New Year`s Eve, and we were always crazy about it!
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