Beef and Orange Casserole
Something different for a mid-week meal and using cheaper cuts of beef is kinder to your budget too.
- Mix flour and oxtail soup together. Roll meat in flour mixture. Heat a little oil in a large frying pan and brown meat in batches. Place in an 8-cup capacity casserole dish.
- Toss onions (cut into quarters) in remaining flour. Add remaining oil to pan and toss onion in hot oil until lightly browned. Add to casserole. Place orange juice, beef stock, marmalade, orange rind and sherry in frying pan and bring to boil. Pour over meat and onion. Cover and bake for 2 hours.
- Garnish with orange rind and serve with carrot and parsnip mash.