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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This lovely, rich casserole is better made the day before, and it freezes beautifully.
Season the flour with mustard, cayenne, salt, and pepper. Toss the oxtail pieces in the seasoned flour, then sauté them in a large pan in half of the butter with the carrots, onions, and bouquet garni until they are a good brown color. Moisten with the brandy and set it alight. When the flames die, add the garlic and mix well. Pour in the wine, mix again, and bring to a boil.
Transfer t