OXTAIL SOUP WITH TARRAGON DUMPLINGS

Oxtail Soup originated from the British with tarragon dumplings is a perfect combination you have to try and add to your menu list. Served as a first course menu. Oxtail soup with tarragon dumpling is rich in flavors , such as sherry, combining fruits, herbs, milk in dish maintain in the balance of calorie you intake.

Serves :

Preparation Time :

1 hour

Cooking Time :

4 hours

Preparation Method :

To make the soup, chop the oxtail into pieces through its natural joints, coating lightly with the seasoned flour.
Heat the butter in a large deep saucepan and quickly fry the oxtail until lightly browned.
Peel all the vegetables if necessary, and cut into 2.5cm cubes.
Add the oil to the pan and brown vegetables together.
Pour over the claret or sherry and add all the rest of the ingredients except the beef stock.
Cook for 10- 15 minutes, then gradually add the beef stock.
Simmer for 3 hours, skimming off any excess fat while simmering.
Strain the soup into a large and clean saucepan and allow it to cool.
Remove the oxtail pieces, finely chop the meat and return it to the soup.
Re-boil it and correct the seasoning, and leave the soup to simmer while you make the dumplings.
To make the dumplings, mix all the ingredients together except the egg, milk and extra flour, in a large clean bowl.
Add the egg and blend in thoroughly.
Add enough milk to make the dough moist, shape into small balls, roll them in a little flour and cook them for 10 minutes in boiling salted water.
Remove the dumplings carefully and then add them to the soup. Cook for a further 12 minutes, and serve.

INGREDIENTS

1 whole oxtail
100 grams plain flour, seasoned
150 grams butter
1 large carrot
1 celery stalk
1 onion
1 small turnip
3 tablespoons Cooking oil
100 ml claret or sherry
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper (to taste)
1.75 litres Basic Beef Stock

For the tarragon dumplings

50 grams self-raising flour
50 grams fresh breadcrumbs
2 tablespoons shredded beef suet
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated lemon rind
Salt and freshly ground black pepper (to taste)
1 egg, beaten
Little milk for flavour
Extra flour

Posted Monday, February 13, 2023 at 10:53:53 PM

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