Oxtail Stew

Name: Oxtail Stew
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 tablespoon flour; salt and pepper; 1 carrot, finely chopped; 1 large Spanish onion, finely chopped; 1 teaspoon sugar; Water to cover; 1 tablespoon tomato purée; 1 oxtail, jointed; 2 tablespoons oil; 4 oz (125 g) haricot beans, steeped (soaked) overnight (optional)

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 oxtail, jointed
1 large Spanish onion, finely chopped

Europe
United Kingdom
Scotland

Method

Browning

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.

Cooking

Add enough water to cover. If