Name: Oxtail Cassoulet
Yield: Serves 6
Ingredients: 900 g-1 kg/2-2¼ lb oxtail; 3 large onions; 2 tablespoons olive oil; salt; 400 g/14 oz tin chopped tomatoes; 1 large red pepper; 3 large cloves garlic; 1 rounded teaspoon juniper berries; 3-4 bay leaves; black pepper; 350 g/12 oz dried cannellini or haricot beans; 450 ml/¾ pint dry cider; coarsely grated rind and juice of 1 orange; 100 g/4 oz pitted prunes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

As the evenings get darker and a kind of semi-hibernation in the warmth of the house begins, there is something particularly pleasurable about food that has been cooked long and slowly, filling the rooms with a comforting aroma.

Oxtail is not a traditional ingredient for a cassoulet but its rich flavour is absorbed beautifully by the beans and I find it one of the best winter treats. Serve with carrots, and a simple green salad if you like.