*  Exported from  MasterCook  *

                          Oxtail Brawn (English)

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
                        Salt & black pepper
   2       tb           Vinegar
   1                    Egg
                        Tie Together With String:
   3                    Parsley sprigs
   1                    Thyme sprig
   1       sm           Sage leaf
   1       sm           Bay leaf

  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. Cool, 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 cup. 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.


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