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Oxtail stew and savoury dombolo

Oxtail stew and savoury dombolo

Oxtail stew and savoury dombolo

Recipe by Clem Pedro

For the stew
3T olive pride
1.5kg oxtail
300g baby leeks, roughly chopped and washed
2 large carrots, cut into large chunks
2 stalks of celery, cut into large chunks
6 cloves of garlic, roughly chopped
Salt and freshly ground black pepper
1 stalk rosemary
1 stalk thyme
3 bay leaves
1/4 cup Worcestershire sauce
500 - 750ml pasata sauce (or tinned tomato)
300g marrow bones, roasted until golden brown
Enough water to cover the ingredients
10g parsley, roughly chopped
300g fine green beans

For the savoury dombolo
2 cups cake flour
1 X 10g sachet of yeast
1t of salt
2T sugar
4T roughly chopped parsley
2T caramelised onions
1 cup mature cheddar
1 cup Amasi

Heat the oil over a medium heat, adding the oxtail to brown evenly. To correctly brown the meat add them to the pot in batches, allowing it to brown not steam and boil in the pot.
Remove the browned meat from the pot and add the leeks, carrots celery and garlic. Season with salt and allow to brown. This should take about 10 minutes. Add the herbs and Worcestershire sauce with a little water if needed to deglaze the bottom of the pot.
Add the pasata sauce along with the roasted bones and mix through. Pour in the water and bring to a simmer. Season with extra salt and pepper before covering with a lid and simmering over a low heat for about 3 hours or place in an oven at 170C for the same amount of time.
While the dish is slowly cooking prepare the dough. Combine the dry ingredients tossing to mix through. Pour in the water and begin kneading, add extra water if needed to form the smooth ball.
After kneading for 10 minutes place the dough in a bowl and cover with a cloth to rest for 45 minutes or until doubled in size. Knock the dough back and shape into evenly sized balls, allowing them to rise for another 30 minutes or until the dish is ready.
Once the meat pulls apart from the bone you’re ready to add the parsley as well the green beans.
Season with green beans before topping with the bread. Cover the pot with a heavy lid and return to the oven or to the stove over a medium heat.
Cook for another 15 minutes or until the dough is cooked through, serve piping hot.

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