Braised oxtail with basil dumplings

Braised oxtail with basil dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
diddidots's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic! Finally got some oxtails from Smithfield Market, London. They were HUGE1

happybelly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe! So easy to make. I added extra tomato paste and extra garlic cloves. Very tasty dish. Will be making it again for friends next week. Thanks!

susanballcole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well, i also did only half the recipe and cooked it for 4 hours. My husband said it was delicious, there was lots of thick rich gravey and the meat that fell off the bone. I am about to cook it again for our Sunday dinner.

emmjay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

To andycrofts: I am the Aussie "bloke" you refer to. Please don't refer to me as a bloke again! I am female, (and a very feminine one at that!) not male, and it's bad enough to be called "mate", but bloke is really below the belt. Definitely not what the Australian woman likes to be called!

cook284's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This stew recipe is excellent, really flavourful and hearty. However, I messed up the dumplings, I'm sure it was my own mistake as most other people seem to have successfully made them. I added a bit of water during the mixing process as the 3 eggs I used didn't seem to pull the mixture together. After simmering for 15mins, the dumpling were really heavy and didn't have much flavour. Will certainly make the stew again and my dad has insisted on having the recipe!

andycrofts's picture

This is simply made for a slow-cooker.
If you get it a bit wrong in a crockpot, it won't matter!
As to the Ozzie bloke worrying about the wine quantity, 2 litres of red does it.
I'd suggest following the late Keith Floyd. One for the food, one for the chef.
One for thfood, one for the cheff, om fo' the chef, nother for the chef. wassa probblemm? (Hic!)

(repeat, wash and rinse).

After all, it simmers in a crockpot, it takes awhile! Time to shober up!

youngalexf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this a few times and it always goes down a storm. I'm now the owner of a slowcooker so, following barbara's post i'm going to try the oxtail in there!

angelafield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this for dinner tonight and it was divine! I made it in my slow cooker and as I was eating it, I was actually sad that this was the first time in all my 28 years that I have eaten oxtail.

What have I been doing all my life? Part of me wanted to dash out and buy more oxtail straight away.

I just wondered, can I use the leftover stock in the same way you would use beef stock? Oh and can the fat be used to cook roast potatoes etc in?

I urge you to cook this dish, especially if you have never had oxtail before. The best meal I have had in a very long time!

Thank you Barney!

carroll34's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this at New Year's last year as something different. It was a show stopper - different and absolutely delicious, rich in taste and the meat very succulent and tender.

monkeychops's picture

To save on time & energy after browning the meat I put the whole lot with the stock in a pressure cooker, bring it to pressure & cook it for half an hour. After that the meat is tender & you can reduce the stock to however you want it. Delicious.

martjane's picture

i have just bought 2KG of oxtail, but i have no idea what this means in terms of tails, can anyone help?????? i really wouyld like to cook this soon as it's forcast snow this weekend

mouserbn2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this for two people so I have loads of lovely sauce left over which I will serve with a steak and some sauteed mushrooms.

I would recommend trying the dumplings. They are exceptionally light and the aromatic basil contrasts well with the rich sauce.

heatherelmer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Living in Kosovo temporarily so had fun asking the butcher for oxtail, a few demonstations and i got 4 slices for my husband and i .... following everyone's comments i reduced the amount of meat but kept the liquid the same and it was absolutely gorgeous.... my husband said it was the best red wine sauce he'd ever had and i even licked the bowl clean when he wasn't looking... will definitely be doing again.

kellymicklewright's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was a bit disappointed - the sauce was lovely and rich but the oxtail tasted really bland. I'd expected it to be quite strong tasting (I've eaten it out but never cooked with it before). Did I do something wrong?

cfmarron's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this twice before and it has been delicious both times. It's also set in the the oven (on timer) for dinner tonight....one of the best things about the turn in the seasons is getting dishes like this back on the menu!

janegough's picture

What a fantastic recipe. Left out the dumplings and put the whole lot in my slow cooker for about 6 hours on high. It was sensational and can't wait to cook it again. Served with mash and savoy cabbage. yum!

ambertuesday's picture
  • 1
  • 2
  • 3
  • 4
  • 5

gosh, this was so yummy! I am afraid that I chickened out of making the dumplings, I can't conceive that you can make dumplings without suet!!! Maybe I will have a go at those next time. I will most definitely be making this dish again, I loved it. My husband did balk at the wine I used but I think that it is worth using good stuff!!! Cooked it exactly as the recipe and could not believe how nice it was, such a rich sauce.

daisydoo40's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Stew delicious and will definately make this again, however dumplings were hard in the middle, I think I overcooked them but have never been successful with dumplings anyway.

moira-pat's picture

Going to try the dumplings tonight with my 'one pot' sausage stew cooked in slow cooker.
Thanks BARBARA - I planned to try the oxtail also in my slow cooker, good to know someone else does.
I do all my stews, soups and casseroles in it so they never burn or dry out and are always scrumptious!

michellepickens's picture

I can't wait for Autumn and Winter to try this recipe out on family and friends! Even though Italy is a haven for good recipes and fantastic ingredients and obviously very fussy eaters, during the winter months it always gives me great pleasure to entertain and show that we Brits are not all about fish and chips! Once cooked will leave my ratings and comments.

Pages

Questions

Tips