Jamaican Fried Oxtail Dumplings

Serves 8-10

Time 4 hours 30 minutes

Ingredients

For Dough

500g plain flour

1 tbsp baking powder

½ tsp salt

2 tbsp sugar

35g butter

100ml water

For Filling

1kg oxtails 

2 tbsp curry powder

2 tbsp olive oil

100g butter, cubed

1 tomato diced

1 brown onion, diced

5 cloves garlic, chopped 

15g ginger, chopped 

1 tbsp tomato paste

1 habanero pepper, cut in half

1 tsp allspice 

4 sprigs thyme

1L beef stock 

½ bunch fresh coriander, chopped 

1 tsp salt

pinch of black pepper

Method

Heat your cassoulet dish over a medium heat. Ensure to brown off the oxtails on all sides. 

Add your oil, onions, garlic, ginger, butter and cook until translucent. Now add your diced tomatoes, curry powder, habanero pepper, allspice, thyme and cook out for about 2 minutes. 

Add your tomato paste and brown off. Now cover beef stock. Bring to the boil and then reduce to a simmer and slowly cook for about 3-4 hours. 

Once cooked pull your oxtail off the bone, remove the habanero and mix through some of the sauce and separate the excess sauce for later, for dipping. When it's about ready to come off, add your coriander and season to taste and allow to completely cool.

For the dough, place all the dry ingredients into a bowl. Mix until it just comes together. Wrap in cling film and leave to rest for 20 minutes.

Break off pieces of dough roughly a golf ball size and roll out. Stuff each dough with a heaped tablespoon of filling. Before closing and pinching off.

Shallow fry in vegetable oil and serve with the braising sauce.