Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
