Slow-braised oxtail with cornbread dumplings

Rich oxtail in red wine, taken off the bone, with the dumplings, gives some delicious crunch and texture.

Easy/Prepare ahead/Freeze • Ready in 5 hrs • Serves 6

2kg oxtail (ask your butcher to cut it into small pieces)

2tbsp seasoned flour

2tbsp oil

3 onions, sliced

2tsp cumin

75cl bottle red wine

500ml rich beef stock zest and juice of 2 oranges for the dumplings

225g cornmeal (polenta)

225g plain flour

50g caster sugar

1tbsp baking powder

225ml milk

1 large egg, beaten

60g butter, melted you will need a 28x20x5cm ovenproof dish

1 Toss the oxtail in the seasoned flour. Heat the oil in a large sauté pan and brown the oxtail in batches. Put into a large saucepan. In the sauté pan, add the onions and cook gently for 10 mins before adding the cumin. Fry for a few mins then add to the oxtail with the red wine, stock, orange zest and juice. Bring to the boil then simmer until tender and falling off the bone, around 4 hrs.

2 Once cooked, take out the oxtail

and pull it off the bone. (I use Spontex disposable gloves, great for messy jobs.) Meanwhile, heat the cooking liquor on the hob and reduce by a third until thickened. Put the meat into the sauce.

3 To make the dumplings, mix the dry ingredients then add the milk, egg and butter and mix together well. Heat the oven to 200C, gas 6. Put the meat and sauce into the ovenproof dish. Dollop on large spoonfuls of the cornbread mixture and bake for 25 mins or until the cornbread has browned and the meat is bubbling. Serve with greens. Per serving: 876 calories, 27g fat

(11g saturated), 63g carbohydrate