OXTAIL STEW WITH DUMPLINGS
Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
- To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
Nutrition Facts : Calories 812 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 2.08 milligram of sodium
SLOW COOKER (CROCK POT) OXTAIL BARLEY SOUP
This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.
Provided by CoolMonday
Categories Potato
Time 9h30m
Yield 3 1/2 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery and onions till tender.
- In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
- Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
- When meat is tender, take meat off bones and return to broth.
- Bring broth to boil and add quick-cooking barley and tomatoes.
- Cover and cook for 15 minutes or until barley is tender.
- Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.
Nutrition Facts : Calories 199.1, Fat 1, SaturatedFat 0.2, Sodium 637.4, Carbohydrate 43, Fiber 9.2, Sugar 5.3, Protein 6.5
SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
- Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
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