Oxtail with herby polenta dumplings – Food & Home Magazine

Ingredients

• <h3>OXTAIL</h3>
• 80g cake flour
• salt and freshly ground black pepper, to taste
• 1,2kg oxtail
• 30ml (2 tbsp) olive oil
• 1 large onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• 3cm ginger, peeled and grated
• 2 leeks cut in half, rinsed and chopped
• 2 celery stalks, chopped
• handful fresh rosemary sprigs
• handful fresh thyme sprigs
• 4 bay leaves
• 2 x 410g tins chopped tomatoes
• 300ml red wine
• 1L beef stock
• 2 large carrots, peeled and diced
• <h3>POLENTA DUMPLINGS</h3>
• 120g instant polenta
• 150g self-raising flour
• 1,25ml (¼ tsp) bicarbonate of soda
• 2,5ml (½ tsp) salt
• 80g butter, softened
• 125ml (½ cup) buttermilk
• handful fresh thyme leaves, parsley and coriander, chopped