Oxtail soup with herb dumplings

Name: oxtail soup with herb dumplings
Cook time: 30 min
Total time: 310 min
Yield: 4
Ingredients: 1 kg bovine tail of the butcher at room temperature; 1 el traditional olive oil; 1 winter carrot; 1 onion; 4 clove; 1 leeks; 2 toe garlic; 2 dried laurel leaves; 15 g fresh thyme; 1,5 liter beef broth from tablet; 350 ml shiraz; 2 el madeira wine Gall and Gall; 10 g fresh flat parsley; 60 g mild yogurt; 75 g self raising flour

Soup of oxtail, carrot, onion, leek, garlic, bay leaf, thyme, beef broth, shiraz and madeira with dumplings of thyme, parsley and yoghurt.

Ingredients

Kitchen Stuff

1 sieve

Directions

Sprinkle the beef's tail with salt and pepper.
Heat the oil in a soup pan and fry the beeftail in brown on medium heat for 10 minutes.
Meanwhile, cut the winter carrot into pieces. Make 4 notches in the onion and insert the cloves.
Wash the leek and cut into 2 cm pieces.
Remove the beef's tail from the pan and keep it separately on a plate.
Fry the carrots, onion, leeks, garlic, bay leaves, the sprigs of thyme, pepper and salt for 10 minutes on low heat. Stir frequently.
Add the beef, broth, shiraz and madeira. Bring to the boil, turn down the heat and put lid on the pan.
Cook until cooked in 4 hours. Stir frequently.
Preheat the oven to 180 ° C.
Ris the leaves of the sprigs of thyme and finely chop the parsley.
Put the thyme, parsley, yogurt, salt and the flour in a bowl. Knead into a cohesive dough.
Remove the meat from the pan, pour through a sieve and collect the soup.
Remove the meat from the bone and put it back in the pan.
Form 12 balls of the dough and carefully place the dumplings on the soup.
Put the pan in the oven and simmer the dumplings for 20 minutes.
Divide the soup and the dumplings over the deep plates and serve.