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Prep
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Ingredients
Directions
Ingredients
- Soup Ingredients
- 1 kg Ballakelly Farm Ox Tail
- 1 Large Onion
- 1 Stick Celery
- 1 Large Carrot
- 2 Bay Leaves
- 3 Sprigs Fresh Thyme
- 12 Black Peppercorns
- 1 tbsp Tomato Purée
- 300 ml Red Wine
- 1.5 Litres Beef Stock
- Cornflour
- Dumpling Ingredients
- 50 Grams Shredded Beef Suet
- 100 Grams Raising Flour
- 1/2 tsp Mixed Dry Herbs
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Ingredients
Servings:
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Instructions
Making the Soup
- Preheat slow cooker
- Heat about 1 tbsp oil in frying pan. Do not cut any fat off meat. Dry pieces of oxtail with paper towel.
- Put meat in pan with oil hot enough to make meat sizzle. Keep turning meat so that it browns. Turn heat down a little and turn the meat so that fatty side is on the heat and leave for about 5 minutes to let some of the fat melt in to the pan. Remove meat with slotted spoon and put in slow cooker.
- Chop the onion, celery and carrot quite small
- Put all veg together in pan and toss in fat.
- Cook for about 10 minutes, stirring often till onions are soft but not coloured and other veg hot.
- Add the herbs, peppercorn, bayleaf and tomotoe puree to the veg and cook for couple of minutes.
- Add the red wine to the pan and bring to a slow bubble for a few minutes and then add hot contents of pan to slow cooker.
- Add hot stock to slow cooker.
- Cover slow cooker, put on low setting and leave for about 8-10 hours or overnight. Meat should be falling off bones and shredable.
- When meat ready remove from slow cooker with slotted spoon. Shred the meat and set aside. Discard any fat.
- Now put the soup in the fridge for a few hours until fat solidifies over the top.
- Take off the hardened fat and discard, or if you’re partial to an occasional bit of fat, spread on toast…it’s delicious.
Making the Dumplings
- Put all ingredients into a bowl adding salt and black pepper. Add about 60-75 ml of water and stir until all comes together in a slightly sticky ball.
- Turn out onto a floured surface and cut into about 16 pieces
- Turn out onto a floured surface and cut into about 16 pieces Flour your hands and roll each piece in the palm of your hands to form a ball
Putting it all together
- Pour the soup into a saucepan and add the shredded meat There is quite a lot of meat so you could, if you want, just add half the meat and the rest will make lovely sandwiches.
- Bring the soup almost to the boil. If you want a slightly thicker soup stir in a heaped tsp of cornflour mixed to a smooth paste with 1tbsp water.
- Add the dumplings, put a lid on pan, leaving a little gap, and turn heat so soup simmers and cook for about 25 minutes. Try to turn the dumplings after about 10 minutes , but don’t worry if they just turn themselves right back.
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Footnotes
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Cook's Note:
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Editor's Note: