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Recipe Name: Oxtail Brawn (english) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Oxtail, washed dried
and cut into joints
1 Ounce(s) Butter
1 Onion, peeledleft 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 Tablespoon(s) Vinegar
1 Egg
Directions:
1996

This is a delcious Suffolk alternative to the more usual pigs
headbrawn. Dust the jointed oxtail with seasoned flour. Melt the butter
in asaucepan and fry the oxtail until lightly browned on all sides. Add
theonion, herbs, seasoning and vinegar, then add sufficient cold water
tocover. Bring to the boil, cover, and simmer for about 4 hours, until
themeat leaves the bones. Gool, then chop the meat, reserving both
thebones and the liquid, but discarding the herbs and onion. Butter
apudding basin. Hard-boil the egg, shell and slice; arrange the
slicesdecoratively in the base of the basin. Add the meat. Boil the
bonesuntil the liquid has been reduced to about 1/2 pint. Cool
slightly, thenstrain into the basin. Cover with a plate or saucer and
put in therefrigera- tor to set. Turn out when completely cold and set
and servesliced, with salad or boiled potatoes and green peas. Posted
toMM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct


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