Ingredients

Method

• 60 g flour
• sea salt and freshly ground black pepper, to taste
• 2 T smoked paprika
• 2 T Woolworths steak rub
• 2 T extra virgin olive oil
• 1 onion, finely diced
• 3 sprigs thyme
• 3 cloves garlic, crushed
• 1 x 2 cm piece fresh ginger, peeled and finely grated
• 1 sprig rosemary
• 1 x 70 g can Woolworths sofritto tomato paste
• 2 cups beef stock
• 2 T Worcestershire sauce
• 3 bay leaves
• For the dombolo:
• 240 g flour
• 1 T sugar
• 1 t salt
• 1 x 10 g sachet dried yeast
• 15 g chives, finely chopped
• 15 g parsley, finely chopped
• 2 cups warm water

Method

Ingredients

 

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1. Preheat the oven to 180°C. Mix the the flour and spices and season. Dust the oxtail in the seasoned flour.

2. Heat the oil in an ovenproof pan with a lid and sear the oxtail until golden brown all over.

3. Remove the meat from the pan and set aside. Add in the onion and sauté until golden brown, then add the herbs, garlic and ginger and cook for a further minute until fragrant.

4. Stir in the tomato paste and cook for 1 minute. Return the meat to the pan, then add the stock, Worcestershire sauce and bay leaves. Bring to a simmer.

5. Cover, then place in the oven and bake for 3 hours.

6. While the oxtail is cooking, make the dombolo. Mix all the dry ingredients, then add the herbs.

7. Add the water and mix well. Start with 1 ½ cups and add more if necessary (you might not need all the water).

8. Mix to form a sticky, wet batter. Cover with a cloth and place in a warm place to rise until doubled in size, about 1 hour.

9. Mix the dough again and allow to rise for another hour.

10. Remove the oxtail from the oven and place on stovetop over a low heat. Remove rosemary, thyme and bay leaves.

11. Spoon the dombolo batter over the oxtail and allow to simmer gently for 15 minutes or until fully cooked.

Find more pie recipes here. 

Videographer: Kevashan Moodley
Photographer: Shavan Rahim