OXTAIL SOUP WITH TARRAGON DUMPLINGS

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.