Slow Cooked Oxtail Stew With Dumplings

Slow Cooked Oxtail Stew With Dumplings

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Oxtail should be cooked slowly until the meat is almost falling off the bone and literally melts in your mouth! Perfect for a cold winters dinner.

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time175 minutes


  • 75 ml cake flour
  • 1.5 kg oxtail pieces
  • 60 ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves crushed garlic
  • 2 sticks celery, finely chopped
  • 250 ml red wine
  • 1 sachet (50 g) tomato paste
  • 3 sprigs fresh thyme
  • 2 carrots, peeled and sliced
  • 1 Robertsons Bay Leaf
  • 1 KNORR Beef Stock Pot
  • 1 lt water
  • For the dumplings:
  • 125 g cake flour
  • 5 ml baking powder
  • 5 ml Robertsons Mixed Herbs
  • 60 g margarine


  • Place flour in a bowl and season with salt and black pepper
  • Toss the oxtail pieces in the flour to lightly coat and set aside
  • Heat oil in a large pot and brown the oxtail pieces in batches then set aside – add a little more oil to the pot if necessary
  • Add the onion, garlic and celery and sauté lightly until softened
  • Add the red wine to the pot to deglaze and allow to simmer until reduced by half
  • Stir in the tomato paste and return the oxtail to the pot together with the thyme, carrots, bay leaf, KNORR Beef Stock Pot and water and stir well
  • Reduce the heat, cover and allow to simmer for 2 hours 15 minutes or until the oxtail is tender, stirring occasionally
  • In the meantime prepare the dough for the dumplings. Combine the flour, baking powder and mixed herbs in a bowl and season with salt
  • Rub the margarine into the flour mixture until it resembles breadcrumbs then add enough water to create a stiff dough
  • Shape into balls (the dough should make approximately 8 dumplings) and set aside
  • When the oxtail is ready drop the dumplings into the pot and allow to simmer covered for a further 10 -15 minutes to allow the dumplings to cook through
  • Serve oxtail with dumplings