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Oxtail Brawn

A gelatinous stock made from ox-tail bones, seasoned with salt, peppercorns, and port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oxtail Brawn

Ingredients

Directions

Prepare the meat

  1. Cut the ox-tail into pieces.

  2. Place in a pan and cover with water.

  3. Simmer until the meat is tender.

  4. Remove the meat from the bones.

Make the jelly

  1. Return the bones to the liquid and boil to make jelly.

  2. Strain the liquid and mix it with the meat.

  3. Add port wine and seasoning to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ox-tail
Provides the meat and bones, whose collagen breaks down into gelatin that sets the brawn.
Port wine
Adds depth and a touch of sweetness and acidity to the finished brawn.

The step that matters

Return the bones to the liquid and boil to make jelly. Bones and connective tissue release gelatin slowly into the liquid. Boiling long enough concentrates it so the strained liquid sets firm when cooled. Too little boiling leaves the brawn loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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