Braised Oxtail Stew and Dumplings Recipe

Instructions

1. Toss the oxtail in the seasoned flour. Heat the oil in a large sauté pan and brown the oxtail in batches. Put into a large saucepan. In the sauté pan, add the onions and cook gently for 10 mins before adding the cumin. Fry for a few mins then add to the oxtail with the red wine, stock, orange zest and juice. Bring to the boil then simmer until tender and falling off the bone, around 4 hrs.
2. Once cooked, take out the oxtail and pull it off the bone. (We use Spontex disposable gloves, great for messy jobs.) Meanwhile, heat the cooking liquor on the hob and reduce by a third until thickened. Put the meat into the sauce.
3. To make the dumplings, mix the dry ingredients then add the milk, egg and butter and mix together well. Heat the oven to 200C. Put the meat and sauce into the ovenproof dish. Dollop on large spoonfuls of the cornbread mixture and bake for 25 mins or until the cornbread has browned and the meat is bubbling. Serve with greens.