Braised oxtail with basil dumplings

Braised oxtail with basil dumplings

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

Prep: 20 mins Cook: 3 hrs, 30 mins

Easy

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

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal812
  • fat41g
  • saturates17g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein53g
  • salt2.08g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp plain flour
  • 2 oxtail, jointed and cut into pieces
  • 4 tbsp sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot, cut into small chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, cut into small chunks
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, 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
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg white
  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrsgilf
19th Feb, 2013
How long in a slow cooker please and on low, med or high
nazmataz
17th Feb, 2013
5.05
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
5th Feb, 2013
Can someone give me a guide for the weight of oxtail used in this recipe? Many thanks, Adam.
marguerite_caunt
21st Dec, 2012
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
12th Dec, 2012
4.05
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
18th Sep, 2012
5.05
yummy , melt in the mouth
eatdrinkbmerry
10th Jun, 2012
5.05
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
10th Jun, 2012
5.05
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
8th May, 2012
5.05
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
28th Jan, 2012
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.