Oxtail Casserole with Apple and Horseradish Mash and Herb Dumplings

Name: Oxtail Casserole with Apple and Horseradish Mash and Herb Dumplings
Yield: Serves 4
Ingredients: about 2 tablespoons grated horseradish, or to taste; butter and milk for mashing; butter and milk for mashing; salt and pepper; salt and pepper; 1 tablespoon olive oil; 2 oxtails cut into chunks; 2 bay leaves; 1 large onion; 300 mls (½ pint) water or beef stock; 300 mls (½ pint) brown ale; 6 stoned prunes; 300 mls (½ pint) water or beef stock; 1 Bramley apple; 1 kg (2 lbs) potatoes

Preparation info

Serves
4

Difficulty
Complex

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Like steak and kidney pudding, oxtail soups and casseroles are perfect winter food. Slow cooking warms up the kitchen and fills the whole house with good smells.

Ingredients

2 oxtails cut into chunks
1 tablespoon olive oil
1 large onion<

Stew
Winter

Method

Brown the oxtail in the olive oil, and transfer the pieces to a casserole. Peel and slice the onion, and lightly brown it too, before adding it to the casserole. Tuck in the bay leaves.

Pour the ale into the frying pan, and bring to the boil, scraping up any caramelized cooking juices stuck to the bottom of the pan. Pour over the oxtail.

Add enough stock or water to come about t