Oxtail Stew With Parsley Dumplings Recipe
Ingredients
1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 1/2 to 3 pounds oxtails, cut in 1 1/2-inch lengths, or 1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons cooking oil
3 cups water
1 14 1/2-ounce can tomatoes, cut up
1 medium onion, sliced
1 tablespoon lemon juice
1 1/2 teaspoons celery salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 clove garlic, halved
2 bay leaves
4 whole cloves
12 small whole onions
2 cups sliced carrots
1 cup diced peeled potato
1 recipe Parsley Dumplings
Directions
1 In a shallow dish combine the flour, salt, and pepper. Coat the oxtails with the seasoned flour.
2 In a kettle brown the oxtails in the hot oil; drain well. Add the water, undrained tomatoes, sliced onion, lemon juice, celery salt, sugar, Worcestershire sauce, garlic, bay leaves, and cloves. Bring to boiling; reduce heat. Simmer, covered, until meat is tender. (Allow 2 1/2 to 3 hours for oxtails or 1 to 1 1/4 hours for beef stew meat.) Add small whole onions, carrots, and potato; return mixture to boiling. Cover and cook for 15 minutes more or until vegetables are almost tender. Discard bay leaf and whole cloves.
3 Drop the Parsley Dumplings in 8 large mounds onto the bubbling stew. Cover (do not lift cover) and simmer over low heat for 12 to
15 minutes or until a toothpick inserted into a dumpling comes out clean.
2 In a kettle brown the oxtails in the hot oil; drain well. Add the water, undrained tomatoes, sliced onion, lemon juice, celery salt, sugar, Worcestershire sauce, garlic, bay leaves, and cloves. Bring to boiling; reduce heat. Simmer, covered, until meat is tender. (Allow 2 1/2 to 3 hours for oxtails or 1 to 1 1/4 hours for beef stew meat.) Add small whole onions, carrots, and potato; return mixture to boiling. Cover and cook for 15 minutes more or until vegetables are almost tender. Discard bay leaf and whole cloves.
3 Drop the Parsley Dumplings in 8 large mounds onto the bubbling stew. Cover (do not lift cover) and simmer over low heat for 12 to
15 minutes or until a toothpick inserted into a dumpling comes out clean.
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