Jam-packed with goodness, this soup is ideal for both a hearty lunch or dinner. 


  • 1.2kg oxtail, cut into 3cm pieces

  • 2 tbsp olive oil

  • 2 cloves garlic, thinly sliced

  • 2 small brown onions, roughly chopped

  • 2 carrots, peeled, roughly chopped

  • 2 celery stalks, roughly chopped

  • 2 tbsp tomato paste

  • 2 bay leaves

  • 2 sprigs thyme

  • 1 sprig rosemary

  • 1 tbsp rosemary leaves, finely chopped

  • 4 cups salt-reduced beef stock

  • 200gm Swiss brown mushrooms, sliced

  • 1 ½ cups self-raising flour

  • 2 tbsp finely grated Parmesan cheese

  • Pinch of cloves

  • 1 tsp sea salt

  • 2 eggs, lightly beaten

  • Chopped parsley, finely grated lemon zest and crusty bread, to serve


  • 1.

    Heat half the oil in a large heavy based saucepan or casserole dish over medium-heat. Add the oxtail and cook for 8 to 10 minutes, turning, in batches if necessary, until browned.

  • 2.

    Transfer to a plate and set aside before adding the remaining oil, garlic, onions, carrot and celery to the pan, and cook for a further 8 to 10 minutes until softened. Add tomato paste and cook for 2 to 3 minutes. Return oxtail to the pan, add herbs, stock and 4 cups water and bring to the boil. Reduce heat and simmer, partially covered, for 3 hours, or until meat is falling off the bone, adding extra water if needed during the cooking process. Skim fat from the top of the soup during cooking. Season to taste and stir through mushrooms.

  • 3.

    For the dumplings, combine the flour, chopped rosemary, Parmesan, cloves and salt in a large bowl. Pour in eggs and stir to combine. Gently knead dough for 1 minute, adding a little water if required, then roll mixture into heaped teaspoon sized balls. Add balls to the soup, cover with a lid and gently simmer for 12 to 15 minutes until dumplings double in size.

  • 4.

    Serve soup sprinkled with parsley and lemon zest with crusty bread on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1057kj
  • Fat Total 66g
  • Saturated Fat 25g
  • Protein 71g
  • Carbohydrate 41g
  • Sugar 7g
  • Sodium 1352mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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