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

On Fri, 24 Jan 2014 12:51:33 -0700, "graham" > wrote:

>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
>
sounds good, not unlike something that would be made in a German
community.
Janet US

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?


--

"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

--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Fri, 24 Jan 2014 23:52:29 -0000, Ophelia wrote:
>
>> "cshenk" > wrote in message
>> ...
>>
>>> What's a pudding basin?
>>
>> https://www.google.co.uk/#q=pudding+...29769018574060
>
> Why is OK for you to just spit out a Google link to answer a simple
> question. But when I did it to you, you had a hissy fit?
>
> Funny how that works.

Well when I am asking about personal recommendations for food.... A
pudding basin is a pudding basin ....

Sorry if I have upset you I really don't mean to

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...

>> Why is OK for you to just spit out a Google link to answer a simple
>> question. But when I did it to you, you had a hissy fit?
>>
>> Funny how that works.
>
> Well when I am asking about personal recommendations for food.... A
> pudding basin is a pudding basin ....
>
> Sorry if I have upset you I really don't mean to

Just thinking about that. What would you prefer me to write about a ceramic
bowl? I guess i am always going to **** you off no matter what I do
yes?


--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Sat, 25 Jan 2014 01:03:05 -0000, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 24 Jan 2014 23:52:29 -0000, Ophelia wrote:
>>>
>>>> "cshenk" > wrote in message
>>>> ...
>>>>
>>>>> What's a pudding basin?
>>>>
>>>> https://www.google.co.uk/#q=pudding+...29769018574060
>>>
>>> Why is OK for you to just spit out a Google link to answer a simple
>>> question. But when I did it to you, you had a hissy fit?
>>>
>>> Funny how that works.
>>
>> Well when I am asking about personal recommendations for food.... A
>> pudding basin is a pudding basin ....
>
> You asked me "What is kimchi?". Kimchi is kimchi.

yers and Barb explained it for me. I had never heard of it .


--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Sat, 25 Jan 2014 01:05:48 -0000, Ophelia wrote:
>
>> "Ophelia" > wrote in message
>> ...
>>
>>>> Why is OK for you to just spit out a Google link to answer a simple
>>>> question. But when I did it to you, you had a hissy fit?
>>>>
>>>> Funny how that works.
>>>
>>> Well when I am asking about personal recommendations for food.... A
>>> pudding basin is a pudding basin ....
>>>
>>> Sorry if I have upset you I really don't mean to
>>
>> Just thinking about that. What would you prefer me to write about a
>> ceramic
>> bowl? I guess i am always going to **** you off no matter what I do
>> yes?
>
> Not necessarily. It was just a perfect example of a hypocritical
> double standard you imposed on me.

Well I disagree but if you want to fight with me, I can't be bothered. I
promise never to ask you questions again. Will that make you happy?
Remember I am not in US and I often get confused with the stuff talked about
here. Fortunately there are many patient people here who will help me so I
will ask them instead. Now, I wish you well always and you won't need to be
bothered with my stupid questions again!


s--
http://www.helpforheroes.org.uk/shop/

"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?
>
That which is used for xmas puddings, inter alia.
You could treat it as a terrine instead.
Graham

Ophelia wrote in rec.food.cooking:

>
>
> "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+...27242297690185
> 74060

Ok, a steep bowl. Not a known term in the USA but that's ok. Kinda
neat to learn new stuff!


--

Ophelia wrote in rec.food.cooking:

>
>
> "Ophelia" > wrote in message
> ...
>
> > > Why is OK for you to just spit out a Google link to answer a
> > > simple question. But when I did it to you, you had a hissy fit?
> > >
> > > Funny how that works.
> >
> > Well when I am asking about personal recommendations for food....
> > A pudding basin is a pudding basin ....
> >
> > Sorry if I have upset you I really don't mean to
>
> Just thinking about that. What would you prefer me to write about a
> ceramic bowl? I guess i am always going to **** you off no
> matter what I do yes?

I presume the shape is to provide a reduced air surface layer. It
might be traditional for that reason based on older cookery and have
survived now to take up less room in the fridge (grin).

Carol


--

On Fri, 24 Jan 2014 18:55:38 -0600, Sqwertz wrote:

> But when I did it to you, you had a hissy fit?

Oh surface those hurt feelings, you simpering little nancy-boy!

On Fri, 24 Jan 2014 19:08:05 -0600, Sqwertz wrote:

> You asked me "What is kimchi?".

ESAD, Ok?

On Fri, 24 Jan 2014 19:09:07 -0600, Sqwertz wrote:

> It was just a perfect example of a hypocritical
> double standard you imposed on me.
>
> -sw

Lose yer paranoia, troll.

On Fri, 24 Jan 2014 21:42:39 -0600, "cshenk" > wrote:

> Ok, a steep bowl. Not a known term in the USA but that's ok. Kinda
> neat to learn new stuff!

My DD has bowls that look exactly like the one in the image... but she
doesn't cook in them.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila