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Prep time
20 mins
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Cook time
3 hrs
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Serves
5+
Ingredients
- 2 PGI Welsh Beef oxtails, cut into pieces (oxtail is usually sold like this, or ask your butcher to cut it for you)
- 1 tbsp oil
- Seasoning
- 2 onions, chopped
- Root ginger (3cm piece), grated
- 1 red chilli, seeded and finely chopped
- ¼ tsp chilli flakes
- 4 garlic cloves, peeled and crushed
- Bouquet garni (made by tying together sprigs of fresh rosemary, thyme and bay leaves)
- 1 tsp paprika
- 200ml passata
- 3 tbsp reduced salt soy sauce
- 400ml beef stock
- 1 tbsp beef gravy granules
- 400g can of cannellini beans, drained and rinsed
- Thyme leaves, to garnish
- Preheat the oven to 150˚C / 130˚C fan / Gas 2.
- Fry the oxtail in the oil until nicely browned all over. Remove from the pan, place in a casserole dish and sprinkle with seasoning.
- Using the same pan, fry the onions, garlic, ginger, red chilli and chilli flakes for a few minutes to soften.
- Add all the remaining ingredients, other than the gravy granules and cannellini beans, and pour over the oxtail. Cover with a lid or foil and cook for 2 hours. Then add the cannellini beans and return to the oven for approximately another 1 hour until the meat is tender and falling off the bone.
- Just before serving, you can thicken the liquid, if you like, by adding the gravy granules and stirring through.
- Serve sprinkled with thyme leaves and mashed potato.
