Ingredients
Method
- 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
Method
Ingredients
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.
Fantastic recipes but it should be said that you need a huge pot. I transferred all my ingredients to a casserole dish and baked this on 220degrees for 4 hours, the meat was absolutely decadent and fell off the bone. A casserole option could be listed in the original recipe.
Also, I called 4 stores and no one stocked your spice so I had to make my own combination