3lb (1.35 kg) oxtail
1 pig's trotter
generous splash of red wine
2 pt (1 .1 litre) water
8 baby leeks
8 baby carrots
salt pepper
2 3/4 cups (21 fl oz) 600 ml cooking juices
1 pig's trotter
generous splash of red wine
2 pt (1 .1 litre) water
8 baby leeks
8 baby carrots
salt pepper
2 3/4 cups (21 fl oz) 600 ml cooking juices
method
1. Cook the oxtail together with the pig's trotter, red wine and water. Separate the meat and cooking liquid and bone and degrease them the following day.
2. You need 12 oz/340 g cooked meat, weighed off the bone, and 1 pt/580 ml cooking juices.
3. Cut the meat into small dice. Trim and peel the vegetables as necessary and steam or boil until tender.
4. Place some of the meat in the bottom of a wetted loaf tin and arrange half the leeks and carrots on top, then more meat, the rest of the vegetables and a final layer of meat.
5. Season the cooking juices quite well and pour over the meat. Chill until set, then turn out and slice.
2. You need 12 oz/340 g cooked meat, weighed off the bone, and 1 pt/580 ml cooking juices.
3. Cut the meat into small dice. Trim and peel the vegetables as necessary and steam or boil until tender.
4. Place some of the meat in the bottom of a wetted loaf tin and arrange half the leeks and carrots on top, then more meat, the rest of the vegetables and a final layer of meat.
5. Season the cooking juices quite well and pour over the meat. Chill until set, then turn out and slice.
serving amount
serves 4 - 6
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