| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury1, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 750 | g | Oxtail; (11/2lb) |
| 2 | tb | Plain flour |
| Salt and freshly ground black pepper | ||
| 2 | tb | Oil |
| 2 | lg | Onions; chopped |
| 250 | g | Carrots; sliced (8oz) |
| 300 | ml | Red wine; (1/2 pint) |
| 600 | ml | Beef stock; (1 pint) |
| 2 | tb | Tomato puree |
| 250 | g | Button mushrooms; sliced (8oz) |
| 2 | tb | Freshly chopped parsley |
| 1 | tb | Freshly chopped thyme; (optional) |
INSTRUCTIONS
1. Coat the oxtail in the flour, seasoned with salt and freshly ground black pepper. 2. Heat the oil in a large flameproof casserole dish or saucepan, add the oxtail and fry until evenly browned. Remove from the pan. 3. Brown the onions and carrots, stirring in any remaining flour. 4. Add the wine, stock, tomato puree and oxtail, stir well. Bring to the boil then reduce the heat, cover and simmer gently for 21/2 hours. 5. Add the mushrooms and herbs, mix well and continue to cook for a further 1/2 hour. Converted by MC_Buster. NOTES : This traditional Burgundian dish is ideal for a hearty winter meal. Converted by MM_Buster v2.0l.
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