1. Brown the meat in a 450-degree oven, turning over once. 2. Saute the onion, carrrot, celery, and garlic in the oil. 3. Deglaze the pot with the port, add red wine and bring to a boil. 4. Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half. 5. Add the browned kangaroo tail (or oxtails) and coat thoroughly. 6. Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes. 7. Strain completely,add the meat without the bones. Prepare the dumplings. 8. Ladle into bowls and spoon the dumplings into each. 9. Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, ¾ teaspoon salt and ¼ cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
