EIGHT WAYS TO EMBELLISH THE TAIL

1

Add 125g chopped streaky bacon or 100g chorizo sausage, chopped, to the onion and leek when braising.

2

Spice it up with 1-2 red chillies, seeded and chopped and added to the onion and leek when braising.

3

For a smoky flavour add 5ml (1 tsp) smoked paprika to the seasoned flour before coating the oxtail pieces.

4

Add 1 x 400g can butterbeans or chickpeas, well drained and rinsed, 30 minutes before the end of cooking.

5

Bulk up the greens by adding a large handful of washed spinach leaves with stalks removed 15 minutes before the end of cooking.

6

Make a heartwarming oxtail soup. Cook as above, omitting the wine, and adding a litre of water. Cook till tender and the meat is falling off the bone. Cool the oxtail and remove the meat from the bones. Return the meat to the pot with extra stock/water for a soupy consistency and bring to the boil.

7

Add dumplings to the stew. Sift 125g (1 cup) cake flour with 5ml (1 tsp) baking powder and a pinch of salt. Using your fingertips, rub in 60g beef suet, butter or margarine till you have the consistency of breadcrumbs. Add 2½ tbsp cold water to bring the mixture together and shape into even balls. Remove the lid 15 minutes before the end of cooking, ensuring there’s sufficient liquid, and place the dumplings around the top of the stew. Seal the lid again and continue cooking for 15 minutes.

8

Make idombolo by sifting 3 cups (750ml) flour and mix in 1 cup (250ml) maize meal, add 1 sachet yeast, 30ml (2 tbsp) sugar and 5ml (1 tsp) salt. Mix one egg with 250ml (1 cup) each milk and water and add to dry ingredients to mix to a smooth dough, then knead for 10 minutes. Cover and let it rise until doubled in size. Knock down and place in a greased enamel dish, cover and let rise again for 30 minutes. Take a pot large enough to hold the bowl and half fill with water and bring to the boil. Place the dish with the idombolo over the pot, cover tightly with a lid and simmer gently for an hour, topping up the water in the pot if necessary. Cut dumpling into wedges and serve with the oxtail.