OXTAIL STEW WITH STILTON DUMPLINGS

Warming and comforting, you just can't beat a meaty stew on a cold winters day and oxtail is a tasty alternative to the regular beef steak.

The great thing about stews and casseroles is that you can make them the night before to warm through the next day or even pop in the slow cooker before work for a welcome return in the evening. 

 Oxtail Stew                                 (Serves 8)

2kg Oxtail

20 small onions or 4 large cut into quarters

3/4 bay leaves

1tbsp flour

1/4 dried red chilli, chopped

2 cloves garlic, crushed

1 bottle of red wine

Season to taste

 

Brown off the oxtail in a large frying pan.  Transfer into a large casserole dish with a tight fitting lid and place in the oven.  Brown off the onions with the bay leaves, garlic and chilli, take off heat and stir in the flour before putting in the pot with the oxtail.

Deglaze the frying pan with the wine (scrape off all the crispy meaty bits with a spoon whilst warming the wine through) and then pour into the pot with the oxtail and onions. Cook for 3-4 hours, stirring occasionally, until the meat is still attached but coming away from the bone.  If your having dumplings, place on the top of the stew 35 minutes before the end, ducking under the surface a little. 

Stilton Dumplings

Use the basic dumpling mix of fat to flour but substitute fat for stilton. We used 200g self raising four, 100g stilton, pinch of salt

Crumble the stilton and add to a bowl with the flour in.  Mix together with enough cold water to bind together. Refrigerate until required.  Split into six individual dumplings, rolling into a rough ball and place on top of the stew 35 minutes before it's ready. 

Serve with vegetables of your choice - bon appetit