Oxtail Stew with Cooked Beans & Red Wine - Douglas Willis

Ingredients

• 150g (5oz) dried haricot/navy beans
• 1.5kg (3lbs) oxtail, segmented
• flour, seasoned with salt and freshly ground black pepper
• 30ml (2 tbsp) vegetable oil
• 12 shallots, peeled
• 4 garlic cloves, peeled and crushed
• 250ml (1 cup) red wine
• 500ml (2 cups) beef broth/stock
• 60ml (4 tbsp) tomato purée
• 250ml (1 cup) boiling-hot water
• 45ml (3 tbsp) brown sugar
• 1 bay leaf
• 2.5ml (1/2 tsp) dried thyme
• 2.5ml (1/2 tsp) teaspoon dried sweet basil
• 2.5ml (1/2 tsp) teaspoon dried parsley