Oxtail Soup With Mini Parsley Dumplings

A warming winter soup featuring tender oxtail and fluffy parsley dumplings, cooked in a rich wine and beef stock base.

Soup Comfort Food Beef Dumplings Winter Oxtail

Estimated Nutrition

Calories

804

kcal / serving

4824 kcal total

Carbs

44g

per serving

264.1 g total

Fat

47.6g

per serving

285.6 g total

Protein

41.4g

per serving

248.4 g total

Cook Time

215

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

for dumplings

CondimentsSauces

tbsp

Tomato Puré

tbsp

Yeast Extract

such as Marmite

GrainsCereals

tbsp

Plain Flour

for coating the meat

Liquids

300

Red Wine

Beef Stock

made with 2 stock cubes

tbsp

Cream Sherry

150

Water

cold

Meat

1.3

Oxtail

cut into chunky pieces

NutsSeeds

Sea Salt

flaked, for seasoning

Black Pepper

freshly ground, for seasoning

clove

Garlic

finely chopped

tsp

Thyme

dried

piece

Bay Leaf

tbsp

Parsley

finely chopped

0.5

tsp

Sea Salt

flaked

OilsFats

tbsp

Sunflower Oil

100

Suet

shredded

Vegetables

piece

Onion

halved and sliced

piece

Carrot

peeled and diced

stick

Celery

trimmed and diced

Method

Brown the oxtail in oil for 10 minutes and transfer to a casserole dish.

Preheat the oven to 170°C.

Drop 18 dough balls onto the simmering soup, cover, and cook for 15-18 minutes.

Mix dumpling ingredients with water to create a soft dough.

Skim fat, shred the meat from the bones, and return chunks to the casserole with sherry and yeast extract.

Cover and cook in the oven for three hours until the meat is tender.

Add vegetables, herbs, wine, stock, and tomato purée to the beef and simmer.

Soften sliced onions, garlic, carrots, and celery in the frying pan for 10 minutes.

Coat seasoned oxtail pieces in flour after washing and drying.