* 1.25 kg (3 lb) Oxtail, cut slices
* Flour for dredging
* 2 tablespoons Vegetable oil
* 4 rashers Home smoked bacon, chopped - remove the rind if using ordinary Bacon
* 1 Clove of Garlic, peeled and crushed
* 4 medium Carrots, peeled and sliced
* 2 medium Onions, peeled and chopped
* 1 cup of Tomatoes chopped or 1 can of Plum tomatoes, with half of the Juice discarded
* ½ litre (1 pint ) of Chicken stock
* 2 Spring onions, finely sliced
* A sprig of Thyme
* 2 x 425g tins of Butter Beans
* Sea salt and Freshly ground black pepper to taste

===Method===
* Trim and discard any excess Fat from the Oxtail and scald the oxtail pieces in a pan of Boiling water for 3 minutes
* Remove, drain and pat dry on a Tea-towel
* Season 6 tablespoons or so of Flour with Sea salt and Black pepper and dredge the Oxtail pieces, knock off any excess flour
* Heat the Oil in a large heavy pan and Brown the Oxtail pieces on both sides, doing a few at a time so the pan stay nice and hot
* Discard any excess Oil
* Add the Bacon, Onions and Garlic to the pan and sauté for 3 minutes
* Add the Oxtail, Carrot, Onion, Garlic, Tomatoes and Stock
* Cover and gently Simmer for 3 hours, skimming and discarding any surfacing fat on a regular basis.
* After 3 hours season to taste with Salt and Pepper and add a little extra water or Stock if needed
* Add the Butter Beans and Simmer for another 15 minutes
* Stir in the Spring onions and serve

______________________________