OXTAIL STEW WITH DUMPLINGS
1 cup flour
1 T Woolworths garlic-and-herb seasoning
1 t dried thyme
2 t Woolworths chermoula spice
Sea salt and freshly ground black pepper, to taste
1 kg oxtail, cut into pieces
2 T canola oil
1 T butter
125 g bacon, cut into pieces
2 onions, thinly sliced
2 garlic cloves, finely grated or crushed
1 green pepper, cored and diced
4 leeks, rinsed and finely chopped
6 T tomato paste
4 cups beef stock (or enough to cover)
For the dumplings:
270 g flour
50 g bran
3½ t baking powder
½ t salt
2 t sugar
2 T butter
¾ cup milk
Cooking Instructions
Mix the flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning. Toss the oxtail in the seasoned flour until well coated. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the bacon and cook for 2 minutes over a high heat to render some of its fat, stirring continually.
Add the onion, garlic, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft. Stir in the tomato paste and cook for 5 minutes. Cover with beef stock and bring to the boil. Simmer for 1½ hours, or until soft. The gravy should also have thickened.
To make the dumplings, mix the dry ingredients together, then rub in the butter. Add the milk and knead to form a dough. Divide into 8–10 portions and shape into balls. Drop the dumplings into the oxtail, cover and cook over a low heat for 10–15 minutes. Serve with your choice of vegetables.
Photo and recipe posted by Antonette Dye
