Oxtail is tough, so cooking it in a slow cooker couldn’t be more convenient, and this flavorful Braised Oxtail with Basil Dumplings is prepared using oxtail, onions, carrots, celery, and basil dumplings. This rich Braised Oxtail recipe is a dinner that takes about 9 hours and 35 minutes to prepare and can serve up to 6 people.

What you are left with is tender, melting meat with a rich, flavorful sauce.

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Braised Oxtail with Basil Dumplings Ingredients

For the Braised Oxtail

• 2 tbsp plain flour
• 2 jointed oxtails (around 2 lbs / 900g)
• 4 tbsp sunflower oil
• 2 onions, chopped
• 3 carrots, cut into small chunks
• 2 celery sticks, cut into small chunks
• 2 garlic cloves, chopped
• 2 tbsp tomato purée
• 2 bay leaves and a few thyme sprigs, tied together
• 1 bottle of full-bodied red wine (750ml / about 3¼ cups)
• 400ml (14 fl oz / about 1¾ cups) beef stock
• Fresh basil leaves, for garnish

For the Dumplings (Optional)

• 300g (11 oz / about 2¼ cups) self-raising flour
• 1 bunch fresh basil leaves, divided
• 75g (2½ oz / about ⅓ cup) butter, cubed
• 3 egg whites
• Olive oil, for drizzling

How To Make Braised Oxtail with Basil Dumplings

1. Prepare the Oxtail: If needed, preheat the slow cooker. Season the flour with salt and pepper, then coat each oxtail piece evenly. Heat the sunflower oil in a large flameproof casserole over medium-high heat.
2. Brown the Meat: In batches, brown the oxtail on all sides until deeply colored, ensuring a good sear. Transfer each browned piece of oxtail into the slow cooker, and set aside.
3. Cook the Vegetables: Add the chopped onions, carrots, celery, and garlic to the same pan, stirring often. Fry the vegetables for 3-4 minutes, letting them soften and develop a light golden color.
4. Deglaze and Add Liquids: Stir in the tomato purée and tied bay leaves with thyme. Pour in the red wine and beef stock, scraping the pan to lift any browned bits. Bring it to a gentle boil.
5. Add to Slow Cooker: Season with salt and pepper, then carefully pour the vegetable and liquid mixture over the oxtail in the slow cooker. Cover the cooker with the lid.
6. Slow-Cook the Oxtail: Set the slow cooker on Low and cook for 8-9 hours, or until the meat becomes tender. For advance prep, refrigerate, then skim any fat off the top before reheating.
7. Adjust Sauce Consistency: Before serving, check the sauce consistency. If it’s too thin, pour into a pan and simmer until reduced to desired thickness, skimming any extra fat.
8. Prepare Dumplings: In a food processor, combine self-raising flour with half the basil and a pinch of salt. Pulse in the butter until it resembles breadcrumbs, then add egg whites until dough forms.
9. Shape the Dumplings: Roll the dough into small balls, about walnut-sized, on a floured surface. Cover dumplings with a tea towel until you’re ready to cook them.
10. Cook and Serve: Bring salted water to a boil, then simmer dumplings for 15 minutes. While they cook, reheat the oxtail in the sauce. Serve oxtail and sauce with dumplings, drizzled with olive oil and topped with basil leaves.

Recipe Tips

• Add Extra Herbs for Depth: Toss in a sprig of rosemary or sage for an added layer of flavor that complements the earthy richness of oxtail and brings out the sauce’s aroma.
• Ensure a Good Sear: Sear the oxtail pieces thoroughly on each side until they develop a dark crust, as this intensifies flavor in the final dish and adds depth to the broth.
• Use Fresh Basil for Dumplings: Fresh basil leaves bring out the best flavor, so avoid dried basil here. Freshly chopped basil keeps the dumplings aromatic and pairs well with the oxtail.
• Adjust Dumpling Size to Taste: Make smaller dumplings if you like them tender; larger ones can stay firmer and absorb sauce better, giving more texture in each bite.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Ox Cheeks With Ale Gravy
• Slow Cooker Mongolian Beef Curry
• Slow Cooker Beef Mushroom Stroganoff