Jam-packed with goodness, this hearty oxtail soup is perfect for a healthy lunch or dinner
Preparation time 15 minutes
Cooking time 3 hours + 45 minutes
1.2kg oxtail, cut into 3cm pieces*
2 tbsp olive oil
2 cloves garlic, thinly sliced
2 small brown onions, roughly chopped
2 carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
2 tbsp tomato paste
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 tbsp rosemary leaves, finely chopped
4 cups salt-reduced beef stock
200gm Swiss brown mushrooms, sliced
1 ½ cups self-raising flour
2 tbsp finely grated Parmesan cheese
Pinch of cloves
1 tsp sea salt
2 eggs, lightly beaten
Chopped parsley, finely grated lemon zest and crusty bread, to serve
1 Heat half the oil in a large heavy based saucepan or casserole dish over medium-heat. Add the oxtail and cook for 8 to 10 minutes, turning, in batches if necessary, until browned.
2 Transfer to a plate and set aside before adding the remaining oil, garlic, onions, carrot and celery to the pan, and cook for a further 8 to 10 minutes until softened. Add tomato paste and cook for 2 to 3 minutes. Return oxtail to the pan, add herbs, stock and 4 cups water and bring to the boil. Reduce heat and simmer, partially covered, for 3 hours, or until meat is falling off the bone, adding extra water if needed during the cooking process. Skim fat from the top of the soup during cooking. Season to taste and stir through mushrooms.
3 For the dumplings, combine the flour, chopped rosemary, Parmesan, cloves and salt in a large bowl. Pour in eggs and stir to combine. Gently knead dough for 1 minute, adding a little water if required, then roll mixture into heaped teaspoon sized balls. Add balls to the soup, cover with a lid and gently simmer for 12 to 15 minutes until dumplings double in size.
4 Serve soup sprinkled with parsley and lemon zest with crusty bread on the side.
*If you are unable to find oxtail you can substitute it with beef shin bone-in or chuck steak
The Carousel thanks Beef & Lamb Australia for this recipe