Claire's Oxtail with Dumplings

 My friend Claire introduced me to the idea of cooking with oxtail. Until then, I had never tried it and had barely noticed it at the butcher's. During a visit, she showed me how to prepare a simple, clear broth using beef bones. The result was rich in flavour yet light and comforting, and I thoroughly enjoyed it. After she left, I was inspired to seek out oxtail for myself and soon found a packet to try at home.

Before cooking with it, I spent some time learning about oxtail and its nutritional benefits. What is often considered a humble or overlooked cut is actually packed with valuable nutrients, including collagen, gelatin, essential amino acids, and a range of micronutrients. Its rich, meaty texture also makes it a satisfying and nourishing meal on its own. The more I discovered about oxtail, the more I appreciated how such an unassuming ingredient can offer both exceptional flavour and impressive health benefits.

So thank you, Claire, this is one delicious meal that I will be making again and again!

Ingredients:

For the Soup:

approximately 800 grams of oxtail

A handful of shallots or 1 small red onion, sliced

1 tablespoon ginger garlic paste

5-6 dry red chillies

a teaspoon of black peppercorns

4-5 cloves

3 bay leaves (the Indian ones)

a small peice of mace - if you have it

1 star aniseed pod

1/8 of a teaspoon of turmeric powder

2 tablespoons oil

1 teaspoon rock salt

chopped coriander leaves for garnish

For the dumplings:

3/4 cup rice flour

1/4 cup dessicated or grated coconut

1/4 teaspoon salt

Method:

Clean and pat dry the oxtail pieces. Heat a saucepan and add a table spoon of oil.

Place the pieces in the saucepan until evenly browned all over.

Set aside.

In a thick bottomed cast iron pot, add a tablespoon of oil and when it gets hot, add the bay leaves, chillies, cloves, mace, black pepper, cinnamon and star aniseed.

Saute for a couple of minutes until the spices release their flavours.

Next add the onions and ginger galic paste.

Saute until the onions caramalise. Then add the browned meat and about 2 to 2.5 litres of water. The bones should be completely immersed in the water. Add the turmeric powder and the rock salt.

Close the lid and let this cook - mine took over four hours to cook.

While the meat is cooking, lets make the dumplings.

Mix the rice flour with the coconut, salt, and cumin seeds. Boil the kettle and add boiling water a little at a time to make a soft dough.

Now, check on the pot with the meat. If the water in the pot is on a rolling boil, then take a fistful of the rice dough, shape it to a dumpling - either a long shape or balls if you prefer.  I personally made them a long shape because it is the easiest.

As the water boils in the cast iron pot, keep dropping the dumplings inside.  It is important that the water is boiling so that the dumplings keep their shape.

Once all the dumplings have been placed in the boiling water, you can close the lid, reduce the fire and do some housework while you are waiting. After about 4 to 4 1/2 hours, when the meat falls off the bone, the soup is ready.  The plain water that you poured in the pot meanwhile has undergone this amazing transformation into a silken, luscious soup, rich in collagen and all good things. 

Check for salt and add if needed. Garnish with chopped coriander leaves and serve hot.

It is the easiest soup I have made in my life - and its going to be on repeat for sure! The meat is so tender it falls off the bones and the flavour of the soup is heavenly.