Serves 4
This dish is even better if you make it the day before and reheat it gently before serving.
1kg oxtail. Ask your butcher to cut the tail into pieces across the bone, a little like an osso buco cut.
• flour
• salt and pepper
• 3 tbsp olive oil
• 3 cups of mixed baby carrots, diced parsnips, celery, onion, fennel, leeks (you don't have to use all of these vegetables, use whatever you have on hand)
• 1 cup red wine
• 2 cups of beef stock
• 400g can of chopped tomatoes in juice
• 400g can of white beans (butter or haricot) , drained and rinsed
• Parsley, chopped
• Pre-heat the oven to 180C
1. Season the flour with salt and pepper and dust each piece of oxtail. In a heavy-based frying pan, heat the olive oil and once hot, brown the oxtail pieces. Do this in batches so you don't crowd the pan and add more oil if needed. Set these aside.