Oxtail Pepperpot with Dumplings
Ingredients
OXTAIL
- 1 (4-pound) piece oxtail
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup vegetable oil
- 2 carrots, peeled and diced
- 1 onion, diced
- 21 cloves garlic, minced
- 7 tablespoons minced ginger (3-inch piece)
- 2 plum tomatoes, diced
- 2 scallions, sliced
- 1 Scotch bonnet (or habanero) chile, stemmed and chopped
- 3 sprigs fresh thyme
- 7 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon whole allspice berries
- 6 cups chicken stock
DUMPLINGS
- 2 cups all-purpose flour
- 2½ tablespoons cornmeal
- 1 teaspoon kosher salt
- ½ cup plus 2 tablespoons water
Directions
For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on both sides, about 15 minutes.
Remove the oxtail to a paper-towel-lined dish. Heat the remaining ¼ cup oil in the Dutch oven and add the carrots, onion, garlic, ginger, tomatoes, scallions, chile, thyme, brown sugar, soy sauce, ketchup, and allspice and stir to combine. Return the oxtail to the pot, add the chicken stock, and bring to a simmer. Reduce the heat to maintain a simmer and cook, covered, for 2½ hours, or until the oxtail is tender and the meat is falling away from the bone.
For the dumplings: Place the flour, cornmeal, and salt in a medium bowl and stir to combine. Add the water and use your hands to work the mixture into a dough ball. Knead the dough in the bowl for 2 to 3 minutes. Divide the dough in half and cover one half with a damp towel.
Continue to knead one dough ball for 5 minutes, or until smooth. Roll the piece of dough into a 21- to 24-inch snakelike piece. Cut the dough into 1-inch pieces, set on a baking sheet, and cover with a damp towel.
Repeat with remaining dough ball.
Stir the dumplings into the oxtail stew for the last 30 minutes of cooking time and cook until dumplings are tender and cooked through.