This is a recipe my Aunt Etheline makes and is one of my favorites!

INGREDIENTS   1kg/2lb         Oxtail

200g/7oz Chopped Tomatoes – (Small tin)

100g/3oz Mix Red, Green, and Yellow Peppers (Diced or Strips) – optional

125g/4oz         Plain Flour – (For dredging oxtail)

125g/4oz         Plain Flour – (For dumplings)

1                  Large Onion – (Peeled & diced)

2                  Cloves of Garlic – (Peeled & crushed)

1 TBS                  Curry Powder

1 TBS                  Paprika

Drizzle                  Cooking Oil – For frying

To taste          Salt & Pepper

METHOD   Rinse oxtail and pat dry with paper towel, season with salt, pepper, and paprika, cover and leave to one side   Place flour for dredging oxtail into a suitable bowl/plate   Heat oil on a medium heat, in a suitable saucepan or frying pan   Dredge each piece of oxtail into flour (so as to coat evenly), gently shaking off any excess and fry in heated saucepan/frying pan until browned. Transfer and keep warm, browned oxtail in suitable casserole dish or large saucepan   Lightly fry the onions, peppers and garlic and gently stir into the oxtail followed by the chopped tomatoes   Pour over, enough boiling water to cover the oxtail and cook on a low heat for approximately 2hours, or until tender, stirring periodically adding more water as required.  

Dumplings: Mix flour for dumplings with cold water, gradually binding together using a spoon, or by hand until of a dough-like consistency.   Break off a part of the dough and roll in hands to form a small sausage shape which is slightly fatter to the middle. (The mixture will make approximately 8-10 dumplings), add dumplings to the already cooked oxtail and simmer for a further 5minutes before serving

SERVING SUGGESTION/COOK’S TIPS

• Can be served with plain rice, rice and peas, potatoes or nan-bread
• A tin of butter beans can be added as an alternative to dumplings
• Spinner dumplings are so called because of the way they are spun/twisted between the palms