Hearty Oxtail Soup with Dombolo (Steamed Dumplings)

INGREDIENTS

3 Tbsps. olive oil
700g free-range beef chuck pieces
700g oxtail
2 – 4 Tbsps. flour
1 large onion, chopped
2 stalks celery
2 carrots, sliced
4 cloves garlic, chopped
1 Tbsp medium curry powder
2 tsp smoked paprika
70g tomato paste
2 x 400g cans chopped tomatoes
1 Tbsp red wine vinegar
2 bay leaves
3 sprigs fresh rosemary
1 – 2 litres beef stock
1 tsp salt
1 tsp freshly ground black pepper
Wilted baby spinach, to serve

For the dombolo:

320g flour
3½ tsp baking powder
½ tsp salt
2 tsp butter
¾ cup milk

METHOD

Heat the oil in a Le Creuset 32cm Signature Soup Pot. Season the meat and lightly toss in the flour before frying off to seal in batches until golden brown on all sides. Drain off any excess fat from the pot and keep the sealed meat aside.

In the same pot, add the onion, celery, carrots, and garlic, and lower the heat to sauté until softened for about 5 minutes. Once softened, add the curry powder, paprika and tomato paste and fry for a minute before adding in the canned tomatoes and bringing up to a simmer.

Add the bay leaves, rosemary, and the meat, then add enough beef stock to just cover your meat. Bring up the heat to medium low and allow to simmer for 3 – 4 hours until the meat is tender and begins to fall off the bone. Stir every 30 minutes to keep the bottom from catching. Once the meat is ready, remove the meat from the soup and allow to rest to the side. This soup is best made the day before for extra flavour. If you can allow it to cool completely and keep in the fridge, this way it is easier to skim off any excess fat and discard the fat.

Allow the soup the come back to a simmer on a medium heat. Add the salt and pepper, vinegar and more beef stock if necessary to reach your desired soup consistency. Simmer for 30 minutes. Shred the meat off of the bones and add to the soup, simmer until warmed through. Top with dombolo dumplings and cover with the lid. Cover with the lid and allow to steam and cook in the soup for 15 minutes to 30 minutes. Serve warm with wilted baby spinach.

To make the dombolo:
To make the dumplings, combine the dry ingredients together, then using your fingertips, rub in the butter to fully incorporate. Add the milk and knead to form a dough. Divide into 6 – 8 portions and shape into balls. Drop the dumplings on top of your soup, cover and cook over a low heat for 10–15 minutes.

Cook’s tip: If you would like to thicken your soup, put a tablespoon of cornflour into a small bowl and make a slurry by mixing it with 2 – 3 Tbsps. of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer to cook for 10 minutes until thickened and to cook out the flour flavour.