Preheat the oven to 140°C (275°F).
Chop the vegetables into small dice, about
Now add the herbs, peppercorns and salt and bring to the boil, uncovered. When the water boils, cover the casserole with the lid and cook in the oven for 3–4 hours, or until the meat falls from the bone and the fat is nearly all melted away.
Remove the oxtail from the casserole, pull the meat off the bone and return the meat to the soup. Add the dumplings and simmer for 15 minutes on the stove top.
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