Oxtail With Bread Dumplings

Oxtail With Bread Dumplings

12 round shallots
Salt and freshly ground black
5 1/2 lb oxtail, cut into chunks
1 tablespoon beef dripping

  • First step is Preheat the oven to 130°C/gas mark 1 (275 F). Select a large, flameproof casserole pot with a lid, one that can accommodate all the ingredients. Melt the dripping, season the chunks of oxtail and fry over a medium heat. Because the chunks of tail are all different knobbly shapes and sizes they demand a fair bit of attention and will need turning and moving around the pan until the fat is a satisfying golden color and the meat is caramelized. Transfer the oxtail to a large bowl or pot and add the shallots to the casserole pot. Brown the shallots all over as best you can and put them in the bowl with the oxtail. Now add the butter, onions and garlic to the pot, turn the heat down a touch and cook with the lid on until soft.
  • And then, When the onions are soft and yielding, add the drained vinegar from the jar of pickled walnuts, with the wine and stout. Bring to the boil, return the oxtail and shallots to the casserole, taste for seasoning, adding salt pinch by pinch as necessary, and a grind of pepper for good measure. Cover the pot and place in the oven for 4 1/2 hours, or until the oxtail is completely tender.
  • And then, visit for full instruction : https://andrewzimmern.com/2014/11/10/oxtail-bread-dumplings/

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