Oxtail with Beans and Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

The flouriness of the butter beans balances the richness of the oxtail, but you could well use haricots, or other dried beans in their place.


  • 100 g/4 oz dried butter beans
  • 2 oxtails, cut in sections


Cover the beans generously with cold water and leave to soak for 8 hours or overnight.

Trim the oxtails and roll them in seasoned flour. Melt the dripping or lard in a pan, fry the oxtails for 10 minutes until well browned, and place in a casserole. Drain the beans and scatter over the meat. Add the vegetables to the dripping in the pan and fry for 5 minutes, until lightly browned. Spri