Slow Cooked Oxtail Stew with Dumplings
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.
Feeds
4People
Preparation time
200Min.
Difficulty
easy
Ingredients
- ungrouped
- 75 ml cake flour
- 1.5 kg oxtail pieces
- 60 ml sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 sticks celery, finely chopped
- 250 ml red wine
- 1 sachet tomato paste (50 g)
- 3 sprigs fresh thyme
- 2 carrots, peeled and sliced
- 1 Robertsons bay leaf
- 1 Knorr beef stock pot
- 1 lt water
- 125 g cake flour
- 5 ml baking powder
- 5 ml Robertsons mixed herbs
- 60 g margarine
Preparation method
- ungrouped
- 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
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