Oxtail with Beans and Vegetables

Name: Oxtail with Beans and Vegetables
Yield: Serves 4
Ingredients: freshly ground black pepper; 600 ml/1 pint beef stock or water; 600 ml/1 pint beef stock or water; 1 bouquet garni; salt; 2 oxtails, cut in sections; 100 g/4 oz dried butter beans; 2 sticks of celery, sliced into 2.5 cm/1 inch pieces; 2 onions, quartered; 600 ml/1 pint red wine; 1 tablespoon flour; 40 g/1½ oz dripping or lard; seasoned flour; 2 carrots, cut into batons; 40 g/1½ oz dripping or lard

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Main course

Method

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