Oxtail stew with dumplings recipe

A delicious oxtail stew wth dumplings for a cold winter evening. Savor the rich flavours of a hearty oxtail stew with fluffy dumplings, a comfort food that warms both body and soul. This dish is a true delight, inviting you to cozy up and relish the ultimate comfort in every spoonful. Bon appetit!

Ingredients: 

1 cup flour 

1 Tablespoon Marina Braai salt with Coriander

1 teaspoon dried thyme 

2 teaspoons curry powder 

Marina Lighhouse salt and pepper, to taste

1 kg oxtail, cut into pieces 

2 Tablespoon canola oil

1 Tablespoon butter

125 g bacon, cut into pieces

2 onions, thinly sliced 

Bowl of chopped potatoes and carrots

2 garlic cloves, finely grated or crushed

1 green pepper, cored and diced

4 leeks, rinsed and finely chopped

6 Tablespoons tomato paste

4 cups beef stock or enought to cover 

For the dumplings:

270 g flour 

50 g bran 

3½ teaspoons baking powder 

½ teaspoon Marina Lighthouse Salt 

2 teaspoons sugar

2 tablespoons butter

¾ cup milk

COOKING INSTRUCTIONS: 

Mix the cup of flour with the Marina Braai salt with coriander, thyme, curry powder and any seasoning of choice. Add the Marina Lighthouse salt and pepper. 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, stiring continually. 

Add the onion, the potatoes and carrots, 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 buter. 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 your oxtail stew with dumplings and enjoy!