Oxtail Stew with Herb Dumplings

Name: Oxtail Stew with Herb Dumplings
Prep time: 23 h
Cook time: 3 h 20 min
Yield: Serves 3 - 4
Ingredients: 1kg oxtail; 1 large onion, peeled and diced; 2 carrots, peeled and diced; 2 sticks celery, diced; 4 cloves garlic, crushed or grated; 2 tablespoons tomato puree; 250ml red wine; 500ml chicken or beef stock; 2 bay leaves; 10g dried porcini mushrooms; 2 tablespoons parsley, finely chopped; 2 tablespoons basil, finely chopped; 2 tablespoons chives, finely chopped; 350g self raising flour; 140g beef suet

Oxtail Stew with Herb Dumplings

Feeds 3 - 4 people
Prep time 1380m
Cook time 200m

Description

This offal stew is easy to make and full of rich winter flavours. We like to leave the oxtail stew to cool overnight, which allows for the removal of much of the fat - don’t worry, it will still retain a beautiful silky mouthfeel. Some fluffy herb dumplings are all that’s needed as an accompaniment, although this stew would also be perfect with mashed potatoes.

Ingredients

1kg oxtail
1 large onion, peeled and diced
2 carrots, peeled and diced
2 sticks celery, diced
4 cloves garlic, crushed or grated
2 tablespoons tomato puree
250ml red wine
500ml chicken or beef stock
2 bay leaves
10g dried porcini mushrooms
2 tablespoons parsley, finely chopped
2 tablespoons basil, finely chopped
2 tablespoons chives, finely chopped
350g self raising flour
140g beef suet

Method

Cover the porcini mushrooms in 150ml boiling water and set aside
Spread some flour on a plate and season with salt. Heat a splash of oil in a large, lidded casserole, then coat the oxtail pieces in the seasoned flour and fry until golden on all sides. Set aside.
Preheat the oven to 150C.
Add the onions, carrots and celery and cook for 10-15 minutes, until softened.
Add the garlic and tomato puree and cook, stirring, for a minute or so.
Turn up the heat and add the red wine, allowing it to bubble up. Drain the porcini liquid into the stew and add the stock. Roughly chop the mushrooms and add them too, along with the bay leaves.
Bring to the boil then turn off the heat, season well, put the lid on and place in the oven for 3 hours, turning the oxtail pieces halfway through.
Cool in the fridge overnight.
The next day, remove the layer of fat from the top of the sauce.
Combine the flour, suet and chopped herbs and season really well with salt and pepper. Add enough cold water to just bring the dough together - about 4-5 tablespoons. Roll into 8 balls.
Place the dumplings on top of the sauce, replace the lid and cook for 20 minutes, or until the stew is reheated thoroughly and the dumplings are cooked through.

Oxtail Stew with Herb Dumplings

Oxtail Stew with Herb Dumplings

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