



Oxtail potjie with herbed dombolo
POTJIE
50 ml olive oil
2 kg trimmed oxtail, excess fat removed and seasoned with CapeHerb&Spice Smokey BBQ braai seasoning
4 large carrots, peeled and chopped
4 leeks, sliced and rinsed
60 ml flour
250 ml dry white wine
1 tin (410 g) chopped tomatoes
400 ml chicken stock
10 ml smoked paprika
2 large sprigs of rosemary
2 Bouquet Garni’s
salt and pepper to taste
chopped parsley, rosemary and thyme for serving
OPTIONAL TO ADD: 2 tins of drained, rinsed butterbeans. Add the beans just before serving and heat through
DOMBOLO
375 ml flour
10 ml baking powder
60 ml chopped fresh herbs (parsley, rosemary, thyme)
sea salt and freshly ground peppercorns to taste
80 g butter at room temperature
250 ml amasi or buttermilk
METHOD:
- Heat the oil in medium sized potjie and brown the meat.Remove from the potjie and keep aside.
- Add the carrots and leeks, cook for a few minutes and sprinkle with the flour
- Add the wine, stock and the chopped tomatoes whilst stirring with a wooden spoon. Add the smoked paprika, rosemary and the bouquet garni’s.Season the sauce with salt and pepper. Simmer for a few minutes then add the meat back to the potjie
- Simmer (with lid on) for about 3 hours, the meat must almost come off the bone and the liquid must be reduced to a thick glossy sauce.
- Stir Regularly and add more stock or white wine if it becomes too dry.Check the seasoning. Add beans (if using) and heat through
- TO MAKE THE DOMBOLO: Sieve together the flour, baking powder and the salt.Mix in the chopped fresh herbs
- Rub in the butter – using your finger tips
- Add the amasi and mix it gently into the dry ingredients to make a soft dough
- Place the dough on a floured work surface and shape the dough into a thick sausage.Cut into 2cm rounds to make your dumplings
- Place all the dumplings on top of the oxtail stew, space evenly and pace lid on the potjie
- Cook on very low heat for about 20 minutes until the dombolo is cooked and puffed up
- Sprinkle with more chopped herbs and some smoked paprika
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