Ox-tail Stew with Basil Dumplings

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Ox-tail is a forgiving cut that can be cooked for a very long time before it dries out Rich, voluptuous and satisfying, this is the food of reassurance and reaffirmation. With dumplings, I can think of nothing better on a cold day.

These feather-light dumplings are better for being made in a food processor as the less you handle them, the lighter the result The order in which you process the ingredients is important Also you should use as little water as possible to