Oxtail with cider, prunes and beans

Name: Oxtail with cider, prunes and beans
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 400 g tin chopped tomatoes; about 10 sage leaves; 3-4 large cloves garlic; 3 large onions; 2 tablespoons sunflower or groundnut oil; about 1 kg oxtail pieces; 100 g pitted prunes; 450 ml dry cider; coarsely grated rind and juice of 1 large orange; 1 rounded teaspoon juniper berries; 400 g tin haricot beans, drained; sea salt, black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

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 large onions
2 tablespoons sunflower or groundnut oil
about 1 kg<

Europe
United Kingdom
Main course
Gluten-free

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