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Preparation:

Braised Oxtail:

1. Heat coconut oil in an induction-ready pot over high heat
2. Sauté onions and garlic until deeply browned without burning.
3. Add the remaining ingredients in the order listed.
4. Submerge the habanero without bursting it; let it simmer for flavour.
5. Bring the pot to a boil. Reduce the heat to low for a gentle simmer. Cover the pot and let it cook for 4 hours or until the meat is tender.
6. Using clean tongs, remove the habanero from the pot after cooking. Discard the tomato skins and thyme stems from the pot.
   

Pillow Dumplings:

1. Place all ingredients in a clean, dry bowl and mix until a dough ball forms.
2. Knead the dough for about a minute until it pulls away from the bowl, leaving the bowl nearly clean.
3. Knead the dough for 5 minutes.
4. Wrap the dough in plastic wrap and let it rest for one hour.
5. Fill a large induction-ready pot with water and bring it to a boil.
6. To form dumplings, roll the dough into a dowel to the thickness of a broom handle.
7. Cut 1” lengths of the dowel to create individual dough “pillows,” which are your dumplings.
8. Gently place the dumplings in the boiling water a few at a time.
9. Boil the dumplings for 7 minutes or until fully cooked.
10. Using a strainer, remove the dumplings from the hot water.
11. The dumplings are now ready to be added to the Oxtail stew.
    

Putting it Together:

1. Add hot strained dumplings to hot simmering oxtail, mix gently and transfer to a service platter. Garnish with complimentary herbs of your choice

 

 

Join Chef Roger Mooking in the Kitchen:
Miele x Roger Mooking - Pillow Dumplings and Braised Oxtail - YouTube

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Recipe and image copyright by Roger Mooking