Monday, 13 January 2014

Oxtail Casserole


Oxtail Casserole (for 4)
3 large onions  + 3 garlic cloves, thinly sliced +1 large red pepper, thinly sliced and de-seeded.
2 tabsp. Olive oil
Heat oil and add 1kilo oxtail - brown all over  - remove; then add onions, garlicand pepper to oil - cook until soft and browned. Transfer to casserole dish. Then stir in  the following and season :
Juice and grated rind of an orange
120g pitted prunes – halved
3 bay leaves
260mls dry cider
Teasp. Juniper berries
I tin chopped tomatoes.
Heat oven to 230c. Put covered casserole on shelf and cook for about 20 mins, till liquid just bubbling. Then turn down heat to 135c and continue cooking for 2 and a half hrs, or longer if oxtail tough. Test with a fork.

from SINGING TO THE GOLDFISH

Get your copy HERE

http://bretwaldabooks.com/book.php?p=155

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