Heat the oil in a pan or flameproof casserole. Cut off any excess fat from the oxtail joints and brown them well. Remove. Add the onion and brown, then the carrot. Stir in the tomato purée. Return the meat to the pan. Sprinkle over the flour. Add the sugar.
Add enough water to cover. If using the beans, drain them and add. Bring to a gentle simmer. Cook very slowly, preferably in a slow oven till the meat is tender, approximately 3 hours.
Season and serve in a large deep plates with mealy potatoes.
© 1990 Catherine Brown. All rights reserved.