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.

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