Cut excess fat from tailpieces. Place the pieces in a saucepan, pour enough water in the meat just covered and bring to a boil.

Peel the onion and cut it a few times. Peel the carrot and cut into thick “coins”. Rinse and dry the parsley.

Clean the foam off the soup when it boils, and to add the salt, peppercorns, onion, carrot, bayleaves and parsley. Let meat simmer until tender about 2-3 hours. When it is easy to loosen the meat from the bone, it's finished.

Remove the meat from the soup. Cut the meat from the bone and cut it into cubes as evenly as possible. Let the soup get cold.

Remove the fat from the soup. Bring the soup to the boil and let it boil without Iid at high heat for several minutes. Sieve the soup into a clean pot, mix the meat cubes in and possibly any additional salt and pepper.

Pour mixture into an oblong or round dish. Let the brawn stand cold at least 12 hours before serving.