Oxtail Brawn is made the same way as pork brawn, but by using a cow’s tail instead. It is considered tastier than pork brawn by brawn aficionados. It has traditionally been made instead of pork brawn in Suffolk, England.
Suffolk Food
Suffolk Cure
Suffolk Cure is a sweet cure applied to hams. The ham spends 1 month in brine, then is cured in a sweet solution of sugar, salt and saltpetre or stout, spices and molasses (or black treacle.) Lighter recipes will use cider instead of stout. The stout doesn’t have to Guinness. For instance it can be…
Suffolk Hams
Suffolk Hams are brined first, then cured either in cider (aka “hard cider” in North America), or stout. Added to the curing mix is molasses (or black treacle) and spices, The ham is then lightly smoked over oak chippings, then usually aged for at least a month after smoking. The outside is a blackish-brown. A…