OXTAIL POTJIE WITH HERBED DOMBOLO

- METHOD -

FOR THE POTJIE

Start off by heating the oil in medium sized potjie and brown the meat.  Remove from the potjie and keep it aside.

Then, add the carrots and leeks and cook this for a few minutes and sprinkle with the flour.

Add the wine (white works best but red can also do the job), stock and the chopped tomatoes whilst stirring with a wooden spoon. Add the Cape Herb & Spice 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 chicken stock or wine if it becomes too dry.  Check the seasoning as you go along.

TO MAKE THE DOMBOLO:

Sieve together the flour, baking powder and the salt.  Mix in the chopped fresh herbs.

Rub in the butter - best to do this using your finger tips.

Add the amasi and mix it gently into the dry ingredients to make a soft dough.

Then, place the dough on a floured work surface and shape the dough into a thick sausage.  Cut it 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 this on very low heat for about 20 minutes until the dombolo is cooked and puffed up.

Optional: Add 2 Tins of drained, rinsed butterbeans just before serving and heat through.

Sprinkle with more chopped herbs and some Cape Herb & Spice Smoked Paprika and enjoy!!!

Recipe by: Christine Capendale www.christinecapendale.com

Image by: Ed Oriley