Braised oxtail with basil dumplings

Braised oxtail with basil dumplings

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(34 ratings)

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Cooking time

Prep: 20 mins Cook: 3 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
812
protein
53g
carbs
50g
fat
41g
saturates
17g
fibre
4g
sugar
8g
salt
2.08g

Ingredients

  • 2 tbsp plain flour
  • 2 oxtail, jointed and cut into pieces
  • 4 tbsp sunflower oil, for frying
  • 2 onions, chopped
  • 3 carrots, cut into small chunks
  • 2 celery sticks, cut into small chunks
  • 2 garlic cloves, chopped
  • 2 tbsp tomato purée
  • bay leaves and thyme sprigs, tied together
  • 1 bottle full-bodied red wine

For the dumplings

  • 300g self-raising flour
  • bunch basil leaves, removed
  • 75g butter
  • 3 egg whites
  • olive oil, for drizzling

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2008

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Comments

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lizleicester's picture
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Halved the quantities and guessed the amount of oxtail by weight. Ended up with 1.2kg for a generous serving for 2 which could easily have stretched to 3 portions. Cooked it all in the slow cooker on low for 10 hours and then re-heated it a day or so later when we wanted to eat it. Delicious.

coogeekitten's picture

This is a fantastic recipe, I was initially surprised at the quantity of wine but it tasted beautiful. I used approximately 1.5kg of oxtail and would probably use less next time (just to have more sauce). I won't make the dumplings again though, the basil taste was a bit strange...

gennyt's picture
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I didn't try the dumplings but the oxtail was delicious!

It would be helpful if the recipe gave an approximate weight for the oxtail though. I bought mine by weight and was not sure how this compared to 'two oxtail'.

lelooni's picture
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Very nice, the gravy was lovely and rich. I was a bit shocked that the recipe asked for a full bottle of wine, but understood why when I tasted it. My husband didn't eat very much of it, I think he may have been put off with it being oxtail, it was Donald Russell oxtail so really lovely quality. I also made the dumplings with suet as I usually do they were nice and fluffy.
Will I make it again??? Probably not but I will try the full bottle of wine in a rather nice stew I make. If its any good I will post the recipe.

mrsgilf's picture

How long in a slow cooker please and on low, med or high

nazmataz's picture
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Gosh! What an amazing meal. I bought some waitrose mash as a back up as well as making the dumplings because I wasn't sure and I'm glad that I did. The dumplings came out really lovely and fluffy but the mash just complemented the sauce and the oxtail so well. Cannot extol the virtues of this dish enough! Just heavenly. I halved the portion of meat but I am gutted now because its all finished! :(( simple, humble, delicious :))))

adza81's picture

Can someone give me a guide for the weight of oxtail used in this recipe?

Many thanks, Adam.

marguerite_caunt's picture

This was absolutely fantastic! Made it on a cold Canadian winter's evening and it went down a treat! Warms the old cockles for sure! Didn't do the dumplings, but will next time.

davidogg's picture
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Very good. I used half quantities and it worked fine. Kept an eye on it and added a wee bit water at one point. Dumplings were inconsistent - will try them again, though, and see if I can improve my technique. Certainly nothing wring with the recipe. Thanks very much!

sarahclapton's picture
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yummy , melt in the mouth

eatdrinkbmerry's picture
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Well I live in Malaysia and since there is NO winter, tried it anyway..... A wonderful meal and so simple...... Actually easier than actually finding the oxtail..... Hehe

eatdrinkbmerry's picture
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Well I live in Malaysia and since there is NO winter, tried it anyway..... A wonderful meal and so simple...... Actually easier than actually finding the oxtail..... Hehe

missshiraz's picture
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Truely divine! Never cooked Oxtail myself before but spied some in the butchers on Friday, made it and left it to mature for 2 days and WOW!

Thanks Barney your recipes are fabulous! Dumplings were bliss too!

k8simmons's picture

Made this recipe for family friends, the two men were big eaters. I served with mash and the rosemary spiked cabbage recipe and it was totally divine....... The only comment I could possibly make against it was that the gravy was slighty fatty in the slow cooker and I was a bit unsure, but I needn't have worried........ I am trying it on the kids this weekend.

helroy's picture

Cooked this in my pressure cooker for 1 hour and the meat was falling off the bone.
Liquidised the veg into a sauce and ate with mash and leeks.
Required only half a bottle of wine and was truly scrumptious.

yukiholland's picture
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I've recently had shoulder surgery. My parents have always said that oxtail is great for recovery..so with one arm in sling..my oxtail is now gently bubbling in the oven..its smelling great :) thanks for the recipe

easyfiver's picture
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hi my husband as talked about ox tail his mum made so i gave this ago,it went down a treat,i never had befor but will be making this again great recipe

spacegourmet's picture
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The oxtail turned out very nicely and tender, and was easy to prepare, but it did get a bit dry. I just about got away with it, and will pay more attention next time. My dumplings came out very dry - they seem easy to make, but it probably takes a bit more practice! My friends were happy enough...

ghisli2000's picture
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Yum yum yum yum yum!!! I love this recipe. I have never had oxtail before and I am a convert. It was beautiful, the meat was so tender it fell off the bone.

diddidots's picture
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Fantastic! Finally got oxtail at Smithfields Market, London. They were huge! Took 5 hours to cook but remembered my Gran cooking them and saying just keep cooking till they fall off the bone. I did and my whole family loved them. Have been ordered to do this again and also make some soup. Family does not like dumplings so made yorkshire puddings. Did my family of 4 three meals. The meat also makes a lovely meat and veg pie. Cos took longer too cook ended up using another bottle of wine but it was certainly worth it. Back to Smithfields Monday to buy some more. They were only £8 for 2 huge and I mean huge oxtails! Superb!

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