Oxtail Soup With Dumplings
|Butter/Margarine||1 Ounce (25 Grams)|
|Onions||2 , skinned and chopped|
|Carrot||1 , scraped and sliced|
|Lean ham/Bacon||1 Ounce (25 Grams)|
|Brown stock||2 Pint (1.1 Liter)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|For the dumplings|
|Self raising flour||4 Ounce (100 Grams)|
|Chopped suet||2 Ounce (50 Grams)|
|Cold water||75 Milliliter (5 Tablespoon)|
Wipe the oxtail and trim off excess fat.
Fry the pieces in butter or margarine in the uncovered pressure cooker, with the vegetables and bacon, for about 5 minutes.
Remove cooker from heat, pour on the stock and add the bouquet garni and seasoning. (Take care not to over fill the cooker at this stage.)
Put on the lid and bring to high (15 lb) pressure, then cook for 40 minutes.
Reduce pressure quickly.
Strain the soup, remove the meat from bones, discard bones and add meat to the soup with the vegetables, excluding the bouquet garni.
Leave soup to cool and allow the fat to set.
Make the dumplings by mixing the dry ingredients to a soft dough with the cold water.
Shape the dough into balls.
Remove fat from the soup.
Return the soup to the pressure cooker and bring it to the boil uncovered.
Adjust the seasoning.
Drop in the dumplings, put the lid on the cooker without the weight and gently reboil until a steady flow of steam is passing through the vent.
Lower the heat and allow the dumplings to steam gently for 2 minutes.
Then increase the heat to bring to low (5 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Serve the soup sprinkled with coarsely chopped parsley.