Rich Oxtail Stew With Flagelot Beans
- 16 large pieces of oxtail (available from most good butchers)
- 1 lb of carrots, peeled and sliced thickly at diagonals
- 1 lb of onions, sliced
- 2tbsp beef dripping
- 2tbsp of plain flour
- 300ml of drinkable red wine
- 2 tbsp of tomato puree
- 2 pints of consommé or rich beef stock
- 1 bouquet garni
- Salt and pepper
- 1x 400g tin of flageolet beans, rinsed and drained (haricot beans would also do)
- Preheat the oven to 150°C.
- Place the oxtail pieces in a plastic freezer bag along with the plain flour and a small amount of seasoning. Shake the bag a few times, remove the oxtail and place the pieces to one side.
- In a heavy casserole melt the beef dripping and brown the oxtail on both sides, sealing in the flavour. Remove with a slotted spoon and keep warm. This will have to be done in two or three batches.
- Brown the vegetables in the remaining fat until they start to golden. Any residue left on the base of the pan will only add to the flavour of the dish. Once done, place both the oxtail and the vegetables in the casserole.
- Add the consommé (or stock), wine and tomato puree and bring to the boil, whilst stirring at the same time. Place the bouquet garni in with the liquid and season well with salt and pepper.
- Cover the dish tightly and place into the pre-heated oven for four hours, or until the meat is tender and starting to fall off the bone.
- Remove the oxtail and vegetables and keep warm. Skim any fat from the surface of the remaining rich sauce with a large spoon, add the beans and boil rapidly for five minutes until it is reduced by approximately half. Check the seasoning of the sauce and adjust to taste.
Serve the oxtail and vegetables on a bed of fluffy mashed potato with the thick sauce poured over.