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Oxtail with cider, prunes and beans
- Serves
6
- Difficulty
Medium
Published 2010
I was thrilled to discover that such a cheap cut of meat produced a dish so rich in flavour, and delighted to find that it tasted even better if made conveniently ahead and reheated the following day. Serve with mashed potato, which is lovely with the juices, and a green salad.
Ingredients
3 2 tablespoons - about
1 kg <
Method
Heat the oven to 240°C/Gas 9. Peel and halve the onions, then slice across. Heat the oil in a large frying pan over a medium-high heat and fry the oxtail pieces, in batches, until well browned all over. Using a slotted spatula, transfer the oxtail to a large casserole dish. Now add the onions to the frying pan and fry until soft and browned, then add to the casserole.
Cut the prunes in
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Delicious! The prunes, juniper, orange & tomato meld into a flavor greater than the sum of their parts. It is at once aromatic, slightly sweet, delicate and unctuous. We served it over egg noodles, accompanied by roasted Brussels sprouts & a tangy Bulgarian sheeps'-milk cheese. A dark rye would have been gorgeous with it. Also easily adaptable for a slow-cooker.