OXTAIL CASSEROLE WITH DUMPLING

Serves: 4 Prep time: 3 hrs 20 mins

Ingredients:

1 kg oxtail

3 T oil

1 onion

2 bay leaves

2 tsps medium curry

1 cup tomato purée

1 cup red wine

1 beef stock

8 cups water

500 g mixed baby carrots and potatoes

2 cups self-raising flour

1/2 tsp salt

2 tsps brown sugar

2 eggs

1 cup water In a casserole pot, heat oil and brown meat on all sides in batches. Remove and set aside. In the same pot, add onions and sauté until translucent. Add bay leaves, curry powder and cook for about 3 minutes. Add tomato paste and stir until combined. Return meat to the pot and pour red wine and stock, cook until meat is tender and almost falling off the bone (about 2h30 to 3h). Add vegetables and cook for another 15-20 minutes until soft.

For the dumpling: In a bowl, sift the flour, then add salt and sugar, mix together. Add eggs and water, then mix to make a soft dough. Grease cups with oil, scoop dough into cups and place them in a pot of simmering water, close lid and steam dumpling for about 30 minutes.

Remove and serve with oxtail.