Serves 4

1kg oxtail

4 Tbs flour

Salt and pepper

2 Tbs olive oil

2 onions, chopped

2 large carrots, peeled and chopped

1 bay leaf

4 sprigs thyme

2 Tbs tomato paste

1 Tbs curry powder

1 tin chopped tomatoes

2 Tbs Huletts white sugar

2 cups Nederburg Baronne

1 cup beef stock

For the dumplings:

2 cups cake flour

1 tsp Salt

1 tsp Sugar

5g dry instant yeast

1½ cups warm water

Dust oxtail in flour, salt and pepper.

Heat oil in a pot, and then brown the oxtail in batches before removing from the pan and setting aside.

To the same pot, add onions, carrots, bay leaf and thyme then sauté until vegetables begin to soften and brown.

Add tomato paste and curry powder, then cook for a minute.

Add tinned tomatoes, sugar, wine and stock then bring to a simmer.

Return oxtail to the pot, then cover with a lid and simmer gently for 2 ½ hours or until the meat is tender.

Make the dumplings by mixing together flour, salt, sugar and yeast.

Add enough warm water to form a soft pliable dough.

Knead the dough until elastic, then leave to rise covered for 30 minutes in a warm place.

Pinch off small balls of dough and place onto the stew which has been cooking for 45 minutes.

Place a lid on the pot, and simmer for another 15 minutes or until the dumplings have cooked through.