Braised oxtail with basil dumplings

Winter Menu: Braised oxtail with basil dumplings


Ingredients
2 tbsp. plain flour
2 oxtail, jointed and cut into pieces
4tbsp sunflower oil, for frying
2 onions, chopped
3 carrots, cut into small chunks
2 celery sticks, cut into small chunks
2 garlic clove, chopped
2 tbsp. tomato puree
bay leaves and thyme sprigs, tied together
1 bottle full bodied red wine


Instructions
Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.


Basil Dumplings


Ingredients
300g (2 cups) self-raising flour
80g chilled butter, chopped
1/4 cup chopped fresh basil
60g (3/4 cup) shredded parmesan
185ml (3/4 cup) milk
olive oil


Instructions
Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the milk, basil and parmesan. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon).
Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
To serve, remove the dumplings with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
http://www.bbcgoodfood.com/recipes/5534/braised-oxtail-with-basil-dumplings