Oxtail Stew with Polish Dumplings | TABASCO® Recipes

Ingredients

• 2 tsp TABASCO ® Chipotle Sauce
• 11 lbs oxtail
• 3.5 fl oz rapeseed oil
• 5 shallots, peeled and cut in half lengthways
• 4 carrots, peeled and roughly chopped
• 4 bay leaves
• A sprig of thyme
• A sprig of rosemary
• 11 oz bottle of porter (after cooking, there will be very little alcohol left in the stew, but for a totally alcohol-free version you can use beef stock instead)
• 9 1/3 cups beef stock
• 7 oz ketchup
• 2 oz Dijon mustard
• 3 oz molasses vinegar (make this by mixing 1 oz cider vinegar with 2 oz molasses)
• 1.5 fl oz Worcestershire sauce
• 1 lb potatoes, peeled
• 1 ½ tbsp cheddar, grated
• 1 egg yolk
• 2 oz potato flour or plain flour, plus a little extra for forming the dough