Name: Oxtail stew with white bean casserole
Yield: 6 servings
Cuisine: Beef
Ingredients: 2.00 kg oxtail chopped; 2.00 onions large, chopped; 8.00 garlic cloves, peeled and halved; 2.00 carrots large, sliced; 2.00 bay leaves; 4.00 fresh parsley; 2.00 fresh thyme sprigs; 6.00 cloves; 12.00 black peppercorns whole; wine red; 30.00 ml fresh chillies 573; 30.00 ml butter; seasoned flour; 150.00 g pancetta or bacon; 1.00 onion sliced; 410.00 g tomatoes chopped; 12.00 baby carrots; 3.00 turnips quartered; 12.00 baby onions; fresh parsley chopped

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Ingredients (20)

2.00 kg	oxtail — chopped
2.00	onions — large, chopped
8.00	garlic — cloves, peeled and halved
2.00	carrots — large, sliced
2.00	bay leaves
4.00	fresh parsley
2.00	fresh thyme — sprigs
6.00	cloves
12.00	black peppercorns — whole
	wine — red

STEW

30.00 ml	fresh chillies — 573
30.00 ml	butter
	seasoned flour
150.00 g	pancetta — or bacon
1.00	onion — sliced
410.00 g	tomatoes — chopped
12.00	baby carrots
3.00	turnips — quartered
12.00	baby onions
	fresh parsley — chopped

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Method:

Place first 10 ingredients in a bowl, using enough red wine to cover, and marinate overnight.
STEW: Remove oxtail from marinade, drain and pat dry. Heat oil and butter. Dredge oxtail pieces with seasoned flour and shake to remove excess. Brown oxtail all over in heated oil and butter – you will need to do this in batches to get even browning. Allow oxtail to cool.
Chop pancetta and add to pan. Add sliced onion and sauté until transparent. Pour off any excess oil and butter and return oxtail to pan along with strained marinade.
Add chopped tomatoes and juice. If necessary, add water to cover oxtail completely. Bring slowly to boil and skim off any excess fat. Reduce temperature to lowest setting and simmer gently for 3 hours. Cool, then refrigerate overnight (this makes it easier to remove fat).
Remove all fat from stew, reheat gently. Add remaining vegetables and cook for 45 minutes or until vegetables are tender and meat is falling from bone. Adjust seasoning and thicken with a little four mixed with melted butter, if necessary.
Sprinkle with chopped parsley and serve with a white bean casserole.