Oxtail Casserole

Ingredients

• 1.1 oxtail, large, sliced into portions
• 2.0.25 cup flour, seasoned with 1 tsp salt, ¼ tsp pepper, ¼ tsp ginger, ¼ tsp mixed herbs
• 3.0.25 cup fat or oil, for browning
• 4.1.5 cup tomato juice
• 5.0.5 cup water
• 6.cup red wine, ¼–½ cup
• 7.1 cup onion, chopped
• 8.1 celery, 1 stick, chopped
• 9.1 green pepper, chopped
• 10.1 teaspoon salt
• 11.4 whole allspice, remove before serving
• 12.1 bay leaf, remove before serving
• 13.1 garlic, crushed
• 14.2 tablespoon lemon juice
• 15.410 gram butter beans, canned; drained and rinsed

Method

1. 1.Dust the oxtail pieces with the seasoned flour.
2. 2.Brown in the hot fat or oil.
3. 3.Put in pressure cooker on rack.
4. 4.Add the tomato juice, water, wine, onion, celery, green pepper, salt, allspice, bayleaf and garlic.
5. 5.Cover and cook for about 45 minutes.
6. 6.Remove the allspice and bayleaf.
7. 7.Add the lemon juice. Stir through and taste for seasoning.
8. 8.Drain and rinse the canned butter beans. Only add the beans just before serving.
9. 9.Serve with rice.

Notes

• If not using a pressure cooker, simmer for about 3 hours or until quite tender — the oxtail should almost fall off the bone.