Braised Oxtail with Horseradish Dumplings

Ingredients

• 1200 g oxtail pieces
• 300 ml red wine
• 600 ml beef stock
• 1 onion
• 2 carrots
• 150 g self-raising flour
• 70 g vegetable suet
• 2 tbsp creamed horseradish
• 2 tbsp tomato purée
• 2 bay leaves

Method

1. 1

   Season the oxtail and brown well all over in batches in a large, heavy casserole with a little oil over a high heat. Remove and set aside.

2. 2

   Fry the chopped onion and carrot in the same pot for 4 minutes. Stir in the tomato purée, then pour in the red wine and let it reduce by half.

3. 3

   Add the stock and bay leaves, return the oxtail, cover tightly and cook on the lowest possible heat for 3 hours until the meat is falling from the bone.

4. 4

   Skim any fat from the surface. Make the dumplings: combine the flour, suet, horseradish and a pinch of salt. Add enough cold water (about 5–6 tbsp) to form a soft dough. Roll into 8 balls.

5. 5

   Place the dumplings on top of the stew, replace the lid and cook for a further 20 minutes until the dumplings are puffed and cooked through.

6. 6

   Serve in deep bowls with the rich braising juices spooned over and greens on the side.