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Oxtail Stew with Maize Dumplings


Pick n Pay - May 11th, 09:54

Rib-sticking oxtail stew can only be improved with dumplings.


3 kilograms PnP oxtail
125 ml cake flour
1 dash salt and milled pepper
60 ml PnP sunflower oil
60 ml PnP butter
2 PnP onions, chopped
3 PnP carrots, peeled and chopped
3 PnP celery sticks, chopped
430 ml PnP beef stock
330 ml IPA beer, or water
1 can whole peeled tomatoes, (400g)
10 ml PnP lemon juice
1 handful PnP parsley, chopped, plus extra for serving

500 ml PnP maize meal
250 ml flour
1 dash salt and milled pepper
5 ml baking powder
250 ml PnP buttermilk
3 PnP eggs, lightly beaten
60 ml PnP butter, melted


Trim excess fat from oxtail.
Season cake flour with salt and pepper and toss oxtail to coat.
Heat oil and butter in a large ovenproof pot.
Brown meat and set aside.
Sauté onions, carrots and celery in the same pot and return meat.
Add stock, beer or water, tomatoes, lemon juice and parsley.
Simmer for 3-4 hours until meat is tender.
Preheat oven to 180°C.
Stir maize meal, flour, seasoning and baking powder together in a large bowl.
Add buttermilk, eggs and butter and mix to form a soft dough.
Dollop over oxtail stew.
Bake for 30 minutes or until dumplings are golden.
Sprinkle with parsley before serving.

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