Christmas headcheese of ribs - I have to have this spread at Christmas

Easy method to make perfect headcheese.


large bread pan

Christmas headcheese

  • 2,5 kg thin ribs (without rind and bones)
  • 3 pcs bay leaf
  • 1 tbsp whole black pepper
  • 1 tbsp salt
  • water

Spice mixture

  • 2 tsp black ground pepper
  • 2 tsp white ground pepper
  • 4 tsp salt
  • 2 tsp allspice
  • 2 tsp ginger
  • 1 tsp clove
  • 1 tsp nutmeg
  • 10 tsp gelatin powder

I love traditions and Christmas is full of them. One spread I like to start with a little earlier in Christmas is headcheese. It gives a little taste of Christmas. Making homemade headcheese is easy and at Christmas time it is also possible to buy good ribs for a good price. Headcheese is really just a spicy boiled rib, but tastes fantastic. Traditionally, headcheese was often made on pigs' heads, but I think this method is simpler and better. I like to make headcheese a little early in the autumn which I vacuum and freeze until Christmas.

Step 1

Start by removing bones from the ribs and cutting off the swear. Divide the ribs lengthwise and cut the whole rib into slices of about 0.5 cm. This shortens the cooking time and cooks the meat more evenly.

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Step 2

Pour cold water into a large saucepan and add bay leaf, salt and whole pepper. When the water approaches boiling point, add the thin ribs. Put the lid on and simmer for 2 hours.

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Step 3

Mix together all the spices and the gelatin powder in a bowl.

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Step 4

Once the meat has been soaked, the water has been turned into fantastic broth. So be sure to save on this broth. It is great for other dishes, sauces, soups, etc. Pour off the broth and add the spices to the pan along with the meat and 0.5 dl of the broth. Mix thoroughly with your hands so that the spices are evenly distributed on all the meat.

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Step 5

Find the bread pan and cover with baking paper. Leave it a little on both sides so you can wrap the meat afterwards. Start placing the slices with spicy meat in the pan and make sure that there is even and little air space. The slices of the meat should be laid lengthwise in the pan. Finish by pouring over the small liquid / spice brine that is left in the pan. For it to be a headcheese, it must now be under pressure.

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Step 6

I use a similar bread pan and fill it with some heavy objects so you get 3 kg + with pressure. Put in the fridge and leave for 24 hours before taking it out.

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Step 7

Roll the headcheese out of the pan and cut into suitable pieces.

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Step 8

Wrap the Christmas headcheese in airtight plastic. Jam can also be frozen and thawed in the refrigerator.

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I put one of the pieces in the fridge and will enjoy it for the next few days. The rest goes in the freezer and will be used for Christmas. Homemade jam served with lefser and homemade Mustard Sauce - Homemade is always the best! is just amazing! Good luck.

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