Oxtail potjie with herbed dombolo


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



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



  • 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




Share This Recipe