Oxtail Casserole with Dumplings
The house will smell divine!!!!!
Variations for dumplings- add 1 tablespoon of fresh chopped parsley for herb dumplings, 1 teaspoon dried Colmans powder for mustard ones or 1-2 teaspoon creamed horseradish for horseradish dumplings etc. etc. etc
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 5 - 5 1/2 hours
Ingredients
1 oxtail /approx. 3 lb/1&1/2k plus – cut in to pieces/segments.
2 tablespoons olive oil
2 chopped white onions
2-3 cloves crushed or sliced garlic
2-3 peeled chopped carrots3-4 sticks
chopped celery
2 roughly sliced leeks (optional)
1/2 diced swede (optional)
2 teaspoons ground paprika /2 tsp dried herbs/2 bay leaves optional
2 pints stock (or use 1 stock cube)
2 tablespoons Worcester sauce/
1 tablespoon soy sauce
3 tablespoons tomato puree
Dumplings
60g/ 2 oz suet
180g/ 6 oz plain flour
salt and pepper
Method
Oxtail Casserole
- 1 Oxtail /approx 3lb/1-1/2k plus – cut in to pieces/segments.
- Trim of excess fat
- In a large pan/saucepan/casserole tin etc.
- Seal the Oxtails in olive oil until browned evenly(-ish)
- Take out and leave aside
- In the same pan – cook lightly till soft without colour onions, crushed or sliced garlic,chopped carrotschopped celery, leeks (optional),swede (optional)
- Cook for about 5-6 minutes
- Stir in ground paprika /dried herbs, bay leaves(
- Add the Oxtails, stir in and cover with water
- Add beef stock cube, Worcester sauce/soy sauce
- Bring to the bubble – cover with a lid/tin foil – place in the oven
- Cook gas 5 / 190*c / 380*f - for 5-5 1/2 hours
- Take out 30 minutes before needed,skim of any excess fat – tomato puree, season and stir. The casserole should be thickened –not too thin and not to thick. (If too thin add 1 extra tablespoon tomato puree if too thick add a little more water)
Dumplings
- Mix suet, flour seasoning with enough cold water to from a soft but firm dough- so it can be rolled with wet/damp hands into golf sized balls
- Place the dumplings on top and cook in a slightly hotter oven for 20-30 minutes. - Serve with Mustard Mash to soak up the gravy