Title: Oxtail brawn(english)
 Categories: Beef, English
      Yield: 4 Servings
 
      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.