CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Oxtail Potjie With Herbed Dombolo

1

  • Overview
  • Ingredients
    17 items
  • Directions

This recipe features tender oxtail stewed in a rich tomato-based sauce, flavored with aromatic herbs and spices. Served with soft and fluffy herbed dombolo (dumplings), it’s a satisfying and comforting meal perfect for gatherings or family dinners.

Potjie

  • 50ml Olive Oil
  • 2kg Trimmed Oxtail
  • 4 Carrots
  • 1 Tin (410g) Tomatoes
  • 400ml Chicken Stock
  • 10ml Paprika
  • 2 Rosemary Sprigs
  • 2 Cape Herb & Spice Bouquet Garni’s
  • Salt and Black Pepper for Seasoning
  • Chopped Parsley
  • 2 Tins Butterbeans

Dombolo

  • 375ml Flour
  • 10ml Baking Powder
  • 60ml Fresh Herbs
  • Salt and Black Pepper for Seasoning
  • 80g Butter
  • 250ml Buttermilk

  • Heat the oil in a 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 fingertips.
  • 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 place the 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.