| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Casseroles | 4 | Servings | |
INGREDIENTS
| 8 | oz | Haricot beans; soaked overnight |
| 1 | lg | Oxtail; jointed |
| 3 | oz | Beef dripping |
| Plain flour | ||
| 2 | md | Carrots; cubed |
| 2 | md | Onions; sliced |
| 1 | md | Turnip; cubed |
| 2 | lg | Celery stalks; chopped |
| 3/4 | ts | Dried thyme |
| 15 | fl | Hot stock |
| 15 | fl | Red wine |
| Salt and black pepper |
INSTRUCTIONS
Pre-heat oven to gas mark 2, 300F, 150C. Melt dripping in a large frying pan until sizzling. Coat the oxtail in some flour, seasoned with salt and pepper and fry them until brown, then place in casserole. Fry the vegetables until they are beginning to turn brown. Add them to the casserole along with the drained beans and thyme. Stir 1 rounded tablespoon of flour into the juices left in the frying pan and gradually add the stock a little at a time, followed by the wine, stirring constantly to prevent lumps. Seaon with pepper, but not salt at this stage. Pour the sauce in, cover and cook in the oven for three hours. Before serving, skim off any fat and season with salt to taste. Serving Ideas : Serve with baked suet dumplings NOTES : This is good for cooking in a crock-pot, too. Recipe by: Family Recipe Posted to TNT Recipes Digest by Helen <helen@hippo.prestel.co.uk> on May 9, 1998
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