Ingredients

Pack of 5 – 8

oxtails

lamb’s livers

medium onion, roughly chopped

garlic cloves, halved

leek, topped and tailed and roughly cut

carrot, peeled then diced

glass of red wine

1 tin (400g)

haricot beans

1tsp

Steenbergs Perfect Salt

1tsp

Steenbergs Vegetable Bouillon Powder

organic bay leaf

Some butter, olive oil and sunflower oil

Method

Put the onions, garlic and leek in a food processor and pulse a couple of times until smallish pieces, but not completely minced. Gently sweat in a mix of butter and sunflower oil for 8 or so minutes until translucent. Gently fry them up then add a carrot and some seasoning and it can be the base for almost anything.
While the onions etc are gently cooking, brown the oxtail in a saucepan with olive oil until the meat has sealed all around the pieces of oxtail. Do the same for the liver.
Add the diced carrots, Steenbergs Perfect Salt, vegetable bouillon powder and bay leaf and sweat for a couple more minutes.
Add a generous slug of red wine and simmer for maybe 2 minutes. Add the tin of drained haricot beans.
Add the oxtail and liver to the pot and cover with water. Stir it together and bring to the boil. Boil vigorously for 10 minutes, then turn the heat down low and cook slowly for 2 – 5 hours.
Serve with boiled rice and carrots, then mop up the delicious gravy with bread.