Sheep’s Head Brawn (Sviðasulta) — Traditional Icelandic Pressed Meat

• 1sheep’s head (Approximately 1.8 kg, including the tongue; professionally singed, thoroughly cleaned, split lengthwise, and with the brain removed by the butcher. Obtain from an inspected food supplier.)
• 2.5 lcold water (Use a snug pot so this quantity covers the split head.)
• 15 gfine sea salt (For the cooking water.)

Instructions

1. 1

   Inspect the prepared head for remaining hair, soot, and bone fragments, paying particular attention to the mouth and teeth. Scrape away any residue and wipe thoroughly with damp kitchen paper; have the butcher correct any incomplete singeing or cleaning before cooking.

2. 2

   Place the head halves and tongue in a snug stockpot, add the 2.5 liters of cold water and 15 g salt, and bring slowly to a simmer. Skim off the foam, then cover partially and maintain a gentle simmer rather than a rolling boil.

3. 3

   Simmer for approximately 2½ hours, turning the halves after 75 minutes if their upper surfaces become exposed. The cheeks should pull easily from the bones, and the skin and connective tissue should be soft; if necessary, continue cooking in 15-minute intervals until this texture is reached.

4. 4

   Lift the head halves and tongue onto a rimmed tray and allow them to cool for 10 minutes, until safe to handle but still warm. Remove the cheek meat, other edible meat, and tender skin, peel the tongue, and discard the bones, teeth, eyes, hard gristle, and any glands or other inedible tissue.

5. 5

   Cut the meat, peeled tongue, and tender skin into approximately 1 cm pieces, retaining the soft gelatinous tissue that helps bind the brawn. Aim for approximately 600 g of usable meat and skin, and inspect it carefully with your fingers for small bone fragments.

6. 6

   Strain the cooking liquid through a fine sieve and skim off the surface fat. Measure 500 ml into a clean saucepan and boil uncovered for approximately 15–25 minutes, until reduced to 250 ml; reserve the remaining broth separately.

7. 7

   Check the reduced broth by placing 1 tsp on a chilled saucer and refrigerating it for 10 minutes; it should become tacky and softly gelled. If it remains watery, reduce the broth by another 50 ml and repeat the test, rather than adding powdered gelatin.

8. 8

   Combine the chopped meat with the concentrated broth and heat gently for 2 minutes, stirring to distribute the tongue and skin evenly. Transfer to a clean 1-liter loaf tin, press down firmly with a spoon, and cover the surface with baking parchment.

9. 9

   Set a second small tin or a flat food-safe plate over the parchment and add a 500 g weight to compact the mixture. Place the tin in an ice-water bath with the water below its rim for 20–30 minutes, then refrigerate promptly with the weight in place; do not leave the cooked meat at room temperature for more than 2 hours.

10. 10

    Refrigerate for at least 12 hours, until the brawn is thoroughly chilled and firm. Remove the weight and parchment, loosen the edges with a thin knife, and turn out onto a board before cutting into 1 cm slices.

11. 11

    Serve cold with rugbraud and boiled potatoes. For a traditional Icelandic winter spread, arrange the slices alongside hangikjot and other customary preserved foods; this recipe makes fresh, unsoured brawn rather than the whey-soured version.