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
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
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.