Oxtail, Mushroom And Dumpling Soup

Name: Oxtail, Mushroom And Dumpling Soup
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 1/4 kilograms oxtail cut into 3cm pieces*; 2 tablespoons olive oil; 2 cloves garlic thinly sliced; 2 brown onions small, roughly chopped; 2 carrots peeled, roughly chopped; 2 celery stalks roughly chopped; 2 tablespoons tomato paste; 2 bay leaves; 2 sprigs thyme; 1 sprig rosemary; 1 tablespoon rosemary leaves finely chopped; 4 cups salt reduced beef stock; 200 grams brown mushrooms Swiss, sliced; 1 1/2 cups self-raising flour; 2 tablespoons grated Parmesan cheese finely; 1 pinch cloves; 1 teaspoon sea salt; 2 eggs lightly beaten; chopped parsley; grated lemon zest; crusty bread

THE CAROUSEL

21Ingredients

70Minutes

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Ingredients

US|METRIC

4 SERVINGS

1.2 kilograms oxtail (cut into 3cm pieces*)

2 Tbsp. olive oil

2 cloves garlic (thinly sliced)

2 brown onions (small, 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)

200 grams brown mushrooms (Swiss, sliced)

1 1/2 cups self-raising flour

2 Tbsp. grated Parmesan cheese (finely)

1 pinch cloves

1 tsp. sea salt

2 eggs (lightly beaten)

chopped parsley

grated lemon zest

crusty bread

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Oxtail, Mushroom And Dumpling Soup

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