Hardiesmill Oxtail & Herby Dumplings
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Hardiesmill Oxtail & Herby Dumplings
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| Servings |
| 2persons |
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Ingredients
- 6-8 joints of oxtail
- 1 onionpeeled & sliced
- Blackthorn sea salt
- Milled black pepper
- 1dessertspoon cornflour slakedwater
- Summer Harvest Rapeseed Oil
- Herby dumplings
- 75g flour
- pinch of salt
- Generous scrunch of dried marjoramor use fresh parsley/chives
- 1tsp baking powder
- 60mls Milk(4tbsps)
Instructions
- Drizzle a little oil in pan/roasting tin and brown oxtails on a high heat – either hob or oven. Add onions and roast 10 minutes more.
- Season and cover with water. Cover tightly with lid or foil. Cook in oven for a. minimum of 3 hours at 180℃, checking occasionally that there is sufficient water to cover meat.
- The meat is cooked when it falls from the bone. At this point add blended cornflour, stir into juices.
- Mix dry dumpling ingredients in a bowl. Add sufficient milk, mixing with a knife, until the dough comes cleanly away from the sides of the bowl – similar to a scone dough.
- Spoon dough onto oxtails, in between the meat and landing on the juices, well spaced out.
- Return to oven and bake for 10-12 minutes. The juices should have thickened to a fine glaze and the dumplings risen and baked through and set.
Recipe Notes
Serves 2 with seasonal greens/ salad
Hardiesmill Native Aberdeen Angus Ethical Meat
Blackthorn Scottish Sea Salt
Summer Harvest Rapeseed oil