Slow Cooked Oxtail Stew with Dumplings 

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