Recipe - Oxtail Casserole

8 ounce Haricot beans; soaked
overnight
1 lg Oxtail; jointed
3 ounce Beef dripping
Plain flour
2 md Carrots; cubed
2 md Onions; cut or sliced up
1 md Turnip; cubed
2 lg Celery stalks; chopped
Three fourths teaspoon Dried thyme
15 fl Hot stock
15 fl Red wine
Salt and black pepper

Preheat 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 crockpot, too.

Recipe by: Family Recipe

Posted to TNT Recipes Digest by Helen helen@hippo.prestel.co.uk on May 9,
1998