Oxtail and white bean soup with Falafel spiced dumplings





by Alasdair Nicholson


1 Ox tail, cut in pieces
2 onions
2 carrots
1 leek
1 stick celery
2 cloves garlic
1 bottle dark beer
150g dried white beans
2.5 litres stock
300g self raising flour
100g beef suet minced
2 egg yolks
3tsp samis Falafel spice
salt, cold water
* Click to ingredient to choose one


FOR SOUP - Lightly flour the oxtail. Brown with little oil over a medium heat. Remove from pan and set aside. Cut the veg into 1cm dice and cook gently in the same pan till soft. Add your favourite beer to de glaze the pan and reduce the liquid by half. Put the browned ox tail back in the pan along with the stock. Simmer gently for 1 hours then add the white beans. Cook for a further 2 hours or until the oxtail and the beans are cooked. Remove the oxtail and pick the meat of the bone and add back into the soup.Season to taste. The soup is best left over night in the fridge for the flavour to develop. Also the fat will rise to the top and set so you can simply lift it off.
FOR DUMPLINGS - Mix all the ingredients together in a bowl. Only add enough water to JUST bind. Kneed for a couple of minutes. The dough should be fairly stiff. Wrap in glad wrap and rest over night in the fridge.
Roll the dumplings into golf ball size pieces. Bring the soup to a gentle boil. Place dumplings in the soup and cook for 6 or 7 minutes, turning the dumplings half way through so they can soak up the stock.