Recipe#6398

Title: OXTAIL BRAWN(ENGLISH)

SOAR

   1                    Oxtail, washed, dried
                        -and cut into joints
   1       oz           Butter
   1                    Onion, peeled,left whole
                        -and stuck with 6 cloves
   3                    Sprigs parsley,
   1                    Sprig thyme
   1                    Small sage leaf and
   1                    Small bayleaf,
                        Tied together with string
                        Salt and black pepper
   2       tb           Vinegar
   1                    Egg
  This is a delcious Suffolk alternative to the more
  usual pigs head brawn. Dust the jointed oxtail with
  seasoned flour. Melt the butter in a saucepan and fry
  the oxtail until lightly browned on all sides. Add the
  onion, herbs, seasoning and vinegar, then add
  sufficient cold water to cover. Bring to the boil,
  cover, and simmer for about 4 hours, until the meat
  leaves the bones. Gool, then chop the meat, reserving
  both the bones and the liquid, but discarding the
  herbs and onion. Butter a pudding basin. Hard-boil the
  egg, shell and slice; arrange the slices decoratively
  in the base of the basin. Add the meat. Boil the bones
  until the liquid has been reduced to about 1/2 pint.
  Cool slightly, then strain into the basin. Cover with
  a plate or saucer and put in the refrigera- tor to
  set. Turn out when completely cold and set and serve
  sliced, with salad or boiled potatoes and green peas.