Braised Oxtail with Steamed Bread by Msdlamzie

Ingredients

• 1.5 kg (3.3 lb) oxtail, cut into chunks
• 2 tbsp vegetable oil
• 2 onions, finely diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 500 ml (2 cup) beef stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 500 g (4 cup) all-purpose flour (for jeqe)
• 1 tbsp instant yeast (for jeqe)
• 1 tsp sugar (for jeqe)
• 1 tsp salt (for jeqe)
• 300 ml (1.25 cup) warm water (for jeqe)

Instructions

1. Brown the oxtail pieces in a large pot over medium-high heat for 8-10 minutes until deeply seared on all sides.
2. Remove oxtail, add onions and carrots to the pot, and sauté for 5-7 minutes until softened.
3. Return oxtail to the pot, stir in tomato paste, garlic, thyme, and beef stock, then simmer on low heat for 2.5 to 3 hours until meat is tender and falling off the bone.
4. Combine flour, yeast, sugar, and salt in a bowl; gradually add warm water to form a soft, elastic dough until ready to serve.
5. Knead the dough for 5-8 minutes, then place in a greased heat-proof bowl or container.
6. Steam the dough container over a pot of boiling water for 45-60 minutes until the bread is risen and firm to the touch.
7. Serve the tender oxtail and gravy alongside slices of the warm, fluffy steamed bread.