Oxtail ragoût with maize rice herb dumplings

Name: Oxtail ragoût with maize rice herb dumplings
Yield: 6 servings
Cuisine: Beef
Ingredients: 30.00 ml oil; 2.00 kg oxtail; 1.00 Litres stock beef; 1.00 green chilli chopped; 2.00 carrots cubed; 1.00 onion chopped; 2.00 garlic cloves, chopped; 10.00 ml chutney; salt and freshly ground black pepper to taste; 1.00 oxtail soup powder; 125.00 ml flour wholewheat; 10.00 ml Baking powder; 3.00 ml salt; 10.00 ml fresh mixed herbs; 90.00 ml maize rice; 2.00 eggs large, beaten

6 servings

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Beef

By Food24 November 03 2009

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Ingredients (16)

30.00 ml	oil
2.00 kg	oxtail
1.00 Litres	stock — beef
1.00	green chilli — chopped
2.00	carrots — cubed
1.00	onion — chopped
2.00	garlic — cloves, chopped
10.00 ml	chutney
	salt and freshly ground black pepper — to taste
1.00	oxtail soup powder

DUMPLINGS

125.00 ml	flour — wholewheat
10.00 ml	Baking powder
3.00 ml	salt
10.00 ml	fresh mixed herbs
90.00 ml	maize rice
2.00	eggs — large, beaten

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Method:

Heat oil, add meat and cook until brown. Add stock and simmer for one hour.
Add all remaining ingredients except oxtail soup. Simmer for 30 minutes. Add oxtail soup to mix.
TO MAKE DUMPLINGS: Mix all the ingredients together to a batter.
Drop tablespoons of mixture into meat and simmer for a further 20 minutes, or until dumplings are cooked.