Yield: 4 Servings
|1 \N||Oxtail, washed, dried and cut into joints|
|1 \N||Onion, peeled,left whole and stuck with 6 cloves|
|3 \N||Sprigs parsley,|
|1 \N||Sprig thyme|
|1 \N||Small sage leaf and|
|1 \N||Small bayleaf,|
|\N \N||Tied together with string|
|\N \N||Salt and black pepper|
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 ½ 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.