Huletts Amadombolo with Braised Oxtail

A South African favourite!

Serves: 4
Time: 4 hours 20 minutes
Recipe by: Huletts


521g Flour
10g Instant Yeast
5ml Huletts White Sugar
10ml Salt
375ml Lukewarm water

1kg Oxtail
2 Diced Onions
2 Diced Carrots
100ml Flour
2 Diced Celery Stalks
250ml Red Wine
15ml Oil
1 Tbsp Tomato Paste
6 Tomatoes Chopped
1.5L Beef Stock
1 Tbsp Worcestershire Sauce
Salt and Pepper to taste
2 Bay Leaves
10ml Barbeque Spice


Braised Oxtail:
Coat the oxtail with flour.
In a large pot add oil to the pot and brown your meat.
Remove the oxtail and add the onions, carrots and celery stalks and sauté, add the tomato paste and stir.
Add chopped tomatoes, salt and pepper.
Add the meat back once the tomatoes are cooked.
Add the barbeque spice and Worcestershire sauce.
Cook for 10 minutes and add the red wine, beef stock and bay leaves.
Cook for 3 hours on low heat until very soft.
In a bowl, mix flour, sugar, salt and yeast.
Add lukewarm water to form a soft dough.
Knead the dough until elastic and smooth.
Cover with greased plastic and let it double in size.
Divide the dough in half and make 25g balls.
Roll into balls and leave the dough to rise.
Soak it up
Add the dumplings on top of the oxtail pot while still cooking.
Leave to cook for 1 hour 30 minutes. Don’t open the lid.
Once the dumplings are cooked serve them immediately

Chefs Tip: When cooking the dumpling make sure to not open the lid as that will hinder the rise of the amadombolo. Cooking the meat low and slow ensures that your oxtail falls of the bone when cooked.

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