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Oxtail Stew with Herb Dumplings

  • Feeds 3 - 4 people
  • Prep time 23h 00
  • Cook time 03h 20

This stew is easy to make and full of rich winter flavours. We like to leave the 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.

  1. Cover the porcini mushrooms in 150ml boiling water and set aside
  2. 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.
  3. Preheat the oven to 150C.
  4. Add the onions, carrots and celery and cook for 10-15 minutes, until softened.
  5. Add the garlic and tomato puree and cook, stirring, for a minute or so.
  6. 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.
  7. 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.
  8. Cool in the fridge overnight.
  9. The next day, remove the layer of fat from the top of the sauce.
  10. 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.
  11. 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.

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