Serves 6.
A secondary cut of meat but if you have time and fancy something different the flavour you'll be rewarded with is out of this world. The depth of flavour is unbelievable. Although not cheap, oxtail is still very economical.
I've bulked this meal up with some light and delicious but filling dumplings. Perfect for this time of year, especially this week when you and the children are home. You can really just leave the stew alone to look after itself and get on with some fun baking.
For the stew.
In a large frying pan, brown
-1.2kg oxtail pieces, seasoned with salt/ pepper.
In a large stock pot, fry
-3 onions thickly sliced,
-3 carrots, thickly sliced,
-2 stalks celery, cut into chunks,
-4-5 bay leaves,
-springs of rosemary,
-salt/pepper.
Cook stirring until the vegetables have softened slightly, add
-2tbsp plain flour, mix well, add
-1tsp paprika,
-1tsp cayenne pepper,
-2tbsp tomato paste, add
-oxtail pieces.
Stir to combine, add
-2x400g tin plum tomatoes,
-1 preserved lemon (I had one left and just wanted to use it up)
-400ml water,
-500ml cider,
-1 beef stock cube,
-2tbsp soy sauce,
-a small bunch of parsley.
Stir to combine. Leave to simmer for 3 1/2 hours or until the meat is flaking.
Fish out the oxtail pieces.
Flake the meat from the bones.
Return the meat to the stock pot.
Add 150ml water to loosen the stew.
Bring it up to the simmer.
Add dumplings.
Cook with the lid on for 20 minutes.
Dumplings.
Makes 10.
In a bowl, put in
-150g self raising flour,
-1tsp baking powder,
-65g suet,
-1tsp salt,
-1tbsp chopped parsley.
Mix the ingredient together, add
-5-6tbsp cold water, enough to make a sticky dough.
Divide the mixture into 10 equal balls.
Serve with mashed potatoes or rice.
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