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Ingredientes
- 1 x Oxtail, washed, dry and cut into joints
- 1 ounce Butter
- 1 x Onion, peeled,left whole and stuck with 6 cloves
- 3 sprg parsley,
- 1 sprg thyme
- 1 sm sage leaf and
- 1 sm bayleaf,
- Â Â Tied together with string
- Â Â Salt and black pepper
- 2 Tbsp. Vinegar
- 1 x Egg
Direcciones
- This is a delcious Suffolk alternative to the more usual pigs head brawn.
- Dust the jointed oxtail with seasoned flour. Heat the butter in a saucepan and fry the oxtail till lightly browned on all sides. Add in the onion, herbs, seasoning and vinegar, then add in sufficient cool water to cover.
- Bring to the boil, cover, and simmer for about 4 hrs, till 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 in the meat. Boil the bones till the liquid has been reduced to about 1/2 pint. Cold slightly, then strain into the basin. Cover with a plate or possibly saucer and put in the refrigera- tor to set. Turn out when completely cool and set and serve sliced, with salad or possibly boiled potatoes and green peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 61 | 75% |
| Total Fat 6.94g | 9% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 59mg | 2% |
| Potassium 79mg | 2% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.2g | 1% |
| Protein 1.86g | 3% |
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