Oxtail and Vegetable Stew with Potato Dumplings
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Ingredients
- 900 g oxtail pieces
- 3 carrots, sliced
- 1 onion, sliced
- 1000 ml beef stock
- 300 g mashed potato
- 100 g self-raising flour
- 2 bay leaves
Nutrition (per serving)
- Calories
- 649 kcal
- Protein
- 46.4 g
- Carbohydrate
- 37.6 g
- of which sugars
- 7.1 g
- Fat
- 34.4 g
- of which saturates
- 14.4 g
- Fibre
- 4 g
- Salt
- 2.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large casserole and brown the oxtail all over for 10 minutes, then lift out.
- 2
Add the onion and carrots and cook for 8 minutes, then return the oxtail with the bay leaves and beef stock.
- 3
Cover and simmer gently for 1 hour 30 minutes, skimming off any fat, until the oxtail is very tender.
- 4
Mix the mashed potato with the self-raising flour and a pinch of salt to a soft dough, then shape into 8 small dumplings.
- 5
Drop the dumplings onto the stew, cover and cook for a further 15-20 minutes until fluffy. Remove the bay leaves before serving.
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