- 150g (5 ounces) dried haricot beans
- 1.5kg (3 pounds) oxtail, segmented
- flour, seasoned with salt and freshly ground black pepper
- 30ml (2 tablespoons) vegetable oil
- 12 shallots, peeled
- 4 garlic cloves, crushed
- 250ml (1 cup) red wine
- 500ml (2 cups) beef stock
- 60ml (4 tablespoons) tomato purée
- 250ml (1 cup) boiling-hot water (optional)
- 45ml (3 tbsp) brown sugar (optional)
- 1 bay leaf (optional)
- 2.5ml (1/2 tsp) dried thyme (optional)
- 2.5ml (1/2 tsp) teaspoon dried sweet basil (optional)
- 2.5ml (1/2 tsp) teaspoon dried parsley (optional)
- Soak the beans in water overnight.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Trim the excess fat from the oxtail.
- Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Dust the oxtail in seasoned flour, then add to the pan and colour until golden brown on all sides.
- Add the shallots, garlic, wine and stock.
- Mix the tomato purée with the boiled water. Add the sugar to the tomato mixture to neutralise the acidity. Give it a good stir to remove all lumps and add tomato mixture to the oxtail.
- Rinse the beans thoroughly under running water and add to the meat.
- Add the herbs if desired.
- Bring the oxtail to a simmer and braise in the preheated oven. After 1 hour lower the heat to 150°C/300°F/gas mark 2 and braise for a further 2 hours.
- For best results, switch off the oven and let it cool down overnight. When it’s cooled, place the pot in the fridge to marinate further.
- After it has been reheated, don’t forget to remove the bay leaf.
- Cuisine: Cuisine
- Calories: 1273
- Sugar: Sugars
- Sodium: 745 mg
- Fat: 56.8 g
- Carbohydrates: 49.9 g
- Fiber: Dietary Fiber
- Protein: 126.8 g
- Cholesterol: 413 mg