Queso de Cabeza (Head cheese)
Argentinian head cheese.
|Pork meat rich in connective tissue*||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Peppercorns||4.0 g||2 tsp|
|Cayenne||1.0 g||1/2 tsp|
|Onion||60 g||2 oz|
|Garlic||10 g||3 cloves|
|Bay leaf||1 leaf|
|Oregano, rubbed||10 g||1 Tbsp|
|White wine||60 ml||2 oz fl|
- Place all meats in a suitable pot, add leek, celery, parsnip, carrot, onion, peppercorns and cover with 1 inch of water and wine. Bring to a boil and simmer below boiling point until meats are soft and the bones are easily removable.
- Drain the meats, spread on the table and allow to cool. Save meat stock, discard vegetables.
- When the meats are still warm, separate the meat from the bones. Cut larger chunks into smaller pieces, cut the skins into strips.
- Mix meats with salt, garlic, oregano, cayenne adding about 1/2 cup (125 ml) of the meat stock. This meat stock is a naturally produced gelatin.
- Using a ladle stuff the mixture loosely into pork stomachs or large diameter synthetic casings.
- Cook in water at 82° C (180° F) for 90-120 min (depending on the size) until meat reaches 68-70° C (154-158° F) internal temperature.
- Spread head cheeses on a flat surface and let the steam out. Flatten with weight and cool to 6° C (43° F) or lower.
- Clean head cheeses of any fat and aspic that accumulated on the surface and cut off excess twine.
- Keep refrigerated. Eat cold with a roll and lemon juice or vinegar.
* head, leg meat, pork skins, snouts, meats with connective tissue.