Keyword braised oxtail, casserole, comfort food, easy recipe, one pan meal, oxtail, stew
Prep Time 30 minutesminutes
Cook Time 4 hourshours30 minutesminutes
Total Time 5 hourshours
Servings 6people
Cost £
Ingredients
2kgoxtail
2tbspflour (season with salt and pepper to dust the oxtail with )
2tbspoil
3onions, sliced
2tspcumin
1bottle of red wine
500mlbeef stock
2oranges, zest and juice
Dumplings
225gcornmeal (polenta)(*see blog post for alternatives to cornmeal dumplings)
225gplain flour
50gcastor sugar
1tbspbaking powder
225mlmilk
1large egg, beaten
60gbutter, melted
Instructions
Dust the oxtail in the seasoned flour, then in a large casserole dish, heat the oil and brown the oxtail. You may need to do it in batches (and don't rush, make sure you get a nice brown sear).Place the seared oxtail on a plate and set aside.
In the same dish, add the onions and cook until soft and translucent - approx -5 -10 mins. Then add the cumin and fry for another couple of minutes before you add your oxtail back in.Now, add the red wine, stock and orange zest and juice - make sure you use a wooden spoon to scrape any brown bits off the bottom (this adds flavour).Bring to the boil, then simmer for approx 4-4.5hrs until lovely and tender and falling off the bones.
Now, pull the oxtail meat off the bone - it's a bit messy but worth it - and place it on a plate while you reduce the cooking liquor by approx 1/3 to thicken.Put the meat back into the dish.
Dumplings
Mix the dry ingredients, then add the milk, egg and butter and mix together well.
Heat the oven to 200C and dollop on large spoonfuls of the cornbread mixture, then bake for 25 mins or until the cornbread has browned and the meat is bubbling.(NOTE: to get crispy dumplings, you can bake on their own for 10 mins then add to the oxtail dish and continue for another 10 mins)