Oxtail stew

Instructions

1. Season the oxtail pieces with salt and pepper, then dust them with flour.
2. Brown the meat in very hot oil, in batches, until dark golden on all sides.
3. Remove the meat, then fry the onion, garlic and sliced carrots in the casserole for five minutes.
4. Add the tomato purée, deglaze with the red wine and let it reduce by half.
5. Return the meat, add the stock, thyme, bay leaf and soy sauce, then bring to a simmer.
6. Cover and cook for about three hours over very low heat, until the meat falls off the bone.
7. Add the red beans and cook for another ten minutes, then adjust the seasoning and serve hot.