*  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
    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.
                    - - - - - - - - - - - - - - - - - -