Oxtail Stew with Herb Dumplings
Drogo
4
1 hours
20 minutes
This hearty oxtail stew is the ultimate winter comfort food, packed with rich, savoury flavours and a wonderfully silky texture. Oxtail is an ideal cut for slow cooking, allowing the meat and connective tissue to break down gradually and create a deeply flavourful stew. For an even more refined finish, the stew can be cooled overnight, making it easy to remove excess fat while retaining the luxurious mouthfeel that makes oxtail so special.
Light and fluffy herb dumplings provide the perfect accompaniment, soaking up the rich cooking juices and adding a fresh herbal note to the dish. Alternatively, serve this oxtail stew recipe with creamy mashed potatoes for an equally comforting meal. Whether you're searching for a classic oxtail recipe or a satisfying slow cooked oxtail dish, this combination is perfect for cosy family dinners and chilly evenings.
Ingredients
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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
Directions
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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.
Ingredients you'll need
