Oxtail Soup

Soup ingredients:
  • 3 pounds oxtail
  • 1/2 lb carrots, sliced
  • 1 large onion, chopped
  • 4 cups water / 3 cups water and 1 cup beef stock
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 2 tablespoon tomato paste
  • salt and pepper to taste
  • 1 bay leaf crumbled
  • flour dumplings

    Dumplings ingredients:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • water

    Method for dumplings:
    Si04/01/2008ft the flour and salt into a bowl and slowly add enough cold water to make a stiff dough. ( a sticky dough makes a soft, pasty dumpling) Knead in the bowl or on a lightly floured board until smooth. Shape into small balls that fit in the palm of your hand and flatten in the palm of one hand by using karate-like chops with the other hand.

    Method for soup:
    Clean the oxtails, trim away any excess fat, and cut into 2-inch pieces. Combine all ingredients, except the dumplings, in a large heavy saucepan. Cover and simmer for 2 hours. Add water if neccessary, Stir, add the dumplings, and return to low heat for 20 minutes.

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