Oxtail pot roast with apricots and port – Food & Home Magazine

Ingredients

• 2kg oxtail
• <h3>Marinade</h3>
• 500ml (2 cups) red wine
• 1 large onion, chopped
• 2 bay leaves
• 4 large carrots chopped
• 4 garlic cloves, crushed
• salt and freshly ground black pepper, to taste
• 120g (1 cup) cake flour
• 20ml (4 tsp) oil
• 250ml (1 cup) port
• 2 large onions, chopped
• 2 x 410g tins chopped tomatoes
• salt and freshly ground black pepper,to serve
• 1 litre beef stock
• ½ packet large carrots, roughly chopped
• 500ml (2 cups) dried apricots
• 2 x 410g tins butter beans, drained
• 30ml (2 tbsp) oxtail soup powder