"cshenk" > wrote in message
...
> graham wrote in rec.food.cooking:
>
>> The other posts on oxtails reminded me of a dish from home.
>> Brawn is an alternative name for "head cheese" so I suppose you could
>> call this "tail cheese". It is a traditional recipe from Suffolk (UK)
>> and is delicious - at least, I think so but then I come from that
>> county.
>>
>> 1 oxtail
>> A little flour
>> 1oz/25g butter
>> 1 medium onion stuck with 3 cloves
>> 2 tbsp vinegar
>> A sprig of thyme
>> S&P
>> 1 hard-boiled egg
>>
>> Cut the oxtail into pieces, dust with flour and brown in the butter.
>> Put into a saucepan with the onion, vinegar and thyme, cover with
>> water and season with S&P. Bring to boil then simmer (covered) for
>> 3-4 hours until the meat falls from the bone. Remove the meat but put
>> the bones back in the stock (discard the onion and thyme) and boil
>> rapidly until reduced to about 1/2 pint (300ml, 1.25cups). Cool.
>> Place slices of egg in the bottom of a pudding basin. put the meat on
>> top and then pour in the stock. Refrigerate until set and then turn
>> out onto a serving dish. Serve with salad or perhaps cornichons if
>> you have them. Graham
>
> What's a pudding basin?
https://www.google.co.uk/#q=pudding+...29769018574060
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