Ox­tail, mush­room and dumpling soup


Chinchilla News - - LIFE | TASTE -


1¼ kg ox­tail, cut into 3cm pieces 2 tbs olive oil

2 cloves gar­lic, thinly sliced 2 small brown onions, roughly chopped

2 car­rots, peeled, roughly chopped

2 cel­ery stalks, roughly chopped

2 tbs tomato paste

2 bay leaves

2 sprigs thyme

1 sprig rosemary and 1 tbs rosemary leaves, finely chopped 1 litre (4 cups) salt-re­duced beef stock

200g Swiss brown mush­rooms, sliced

1½ cups (200g) self-rais­ing flour 2 tbs finely grated parmesan cheese

Pinch of cloves

1 tsp sea salt 2 free-range eggs, lightly beaten

Chopped pars­ley, finely grated lemon zest and crusty bread, to serve


Heat half the oil in a large heavy based saucepan or casse­role dish over medium-heat. Add the ox­tail and cook for 8 to 10 min­utes, turn­ing, in batches if nec­es­sary, un­til browned. Trans­fer to a plate and set aside. Add the re­main­ing oil, gar­lic, onions, car­rot and cel­ery to the pan, and cook for a fur­ther 8 to 10 min­utes un­til soft­ened. Add tomato paste and cook for 2 to 3 min­utes. Re­turn ox­tail to the pan, add herbs, stock and 4 cups water, and bring to the boil. Re­duce heat and sim­mer, par­tially cov­ered, for 3 hours, or un­til meat is fall­ing off the bone, adding ex­tra water if needed dur­ing the cook­ing process. Skim fat from the top of the soup dur­ing cook­ing. Sea­son. Stir through mush­rooms.

For the dumplings, combine the flour, chopped rosemary, parmesan, cloves and salt in a large bowl. Pour in eggs and stir to combine. Gently knead dough for 1 minute, adding a lit­tle water if re­quired, then roll mix­ture into heaped tea­spoon­sized balls. Add balls to the soup, cover with a lid and gently sim­mer for 12 to 15 min­utes un­til dumplings dou­ble in size.

Serve soup sprin­kled with pars­ley and lemon zest with crusty bread on the side.

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