Oxtail casserole

Yield: 4 Servings

Measure Ingredient
8 ounces Haricot beans; soaked overnight
1 large Oxtail; jointed
3 ounces Beef dripping
\N \N Plain flour
2 mediums Carrots; cubed
2 mediums Onions; sliced
1 medium Turnip; cubed
2 larges Celery stalks; chopped
¾ teaspoon Dried thyme
15 fluid ounce Hot stock
15 fluid ounce Red wine
\N \N Salt and black pepper

Pre-heat oven to gas mark 2, 300F, 150C. Melt dripping in a large frying pan until sizzling. Coat the oxtail in some flour, seasoned with salt and pepper and fry them until brown, then place in casserole. Fry the vegetables until they are beginning to turn brown. Add them to the casserole along with the drained beans and thyme. Stir 1 rounded tablespoon of flour into the juices left in the frying pan and gradually add the stock a little at a time, followed by the wine, stirring constantly to prevent lumps. Seaon with pepper, but not salt at this stage. Pour the sauce in, cover and cook in the oven for three hours. Before serving, skim off any fat and season with salt to taste.

Serving Ideas : Serve with baked suet dumplings NOTES : This is good for cooking in a crock-pot, too.

Recipe by: Family Recipe

Posted to TNT Recipes Digest by Helen <helen@...> on May 9, 1998

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