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

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