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Oxtail, Mushroom And Dumpling Soup

​Oxtail, Mushroom, and Dumpling Soup is a hearty and delicious meal that is perfect on a cold winter day. The soup is made by stewing oxtail meat in a rich broth that is flavored with a variety of herbs and spices. Oxtail is a popular ingredient in many cultures and cuisines, as it is extremely flavorful and tender when cooked properly. The addition of mushrooms adds a deep and earthy flavor to the dish, as well as providing a source of essential nutrients such as potassium and vitamin D. These mushrooms can be of any type, but those with a meaty texture like shiitake or portobello are preferred. The dumplings, on the other hand, provide a comforting and filling element to the soup. They are made from flour, water, and sometimes eggs and can be flavored with herbs and spices to complement the soup’s other ingredients. This soup is a great meal option for those looking to switch up their regular routine. It is a complete meal in itself, providing protein from the oxtail and carbohydrates from the dumplings. Oxtail, Mushroom, and Dumpling Soup can be made in a slow cooker or on the stovetop and can easily be modified to suit individual tastes. This is a soup that one will want to make over and over again.
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Preparation Time

15 minutes

Cooking Time

225 minutes

Servings

4

DIFFICULTY

Easy, Medium

SEASONS

Autumn, Spring, Winter

CUISINES

European

Main Ingredients
1.2 kg Oxtail (cut into 3cm pieces)
2 tbsp Olive oil
2 cloves Garlic (thinly sliced)
2 small Brown onions (roughly chopped)
2 Carrots (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)
1 L (4 cups) Salt-reduced beef stock
200 g Swiss brown mushrooms (sliced)
1 ½ cups (200g) Self-raising flour
2 tbsp Parmesan cheese (finely grated)
a pinch Cloves
1 tsp Sea salt
2 Free range eggs (lightly beaten)
To serve
— Parsley (chopped)
— Lemon zest (finely grated)
— Crusty bread
01

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. Transfer to a plate and set aside. Add 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. Stir through mushrooms.

02

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.

03

Serve soup sprinkled with parsley and lemon zest with crusty bread on the side.

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