Oxtail stew with dumplings

Oxtail stew with dumplings


  • 2 tbsp plain flour
  • 2 oxtail , jointed and cut into pieces
  • 4 tbsp sunflower oil , for frying
  • 2 onions , chopped
  • 3 carrots , cut into small chunks
  • 2 celery sticks, cut into small chunks
  • 2 garlic cloves , chopped
  • 2 tbsp tomato purée
  • bay leaves and thyme sprigs, tied together
  • 1 bottle full-bodied red wine
  • 1 beef stock cube

For the dumplings

  • 300g self-raising flour
  • bunch basil leaves, removed
  • 75g butter
  • 3 egg whites
  • olive oil, for drizzling


Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.