Step by step method

1. Season the oxtail well with salt and pepper.
2. Toss in the flour and shake off the excess.
3. Heat oil in a large pot over medium-high heat and brown the oxtail on all sides.
4. Remove the oxtail from the pot and set aside.
5. Add the bacon to the same pot and cook, stirring, for 3 minutes or until browned.
6. Return the oxtail to the pot along with the rest of the ingredients.
7. Cover and allow to simmer over low heat for at least 3 hours or until tender.
8. To make the Dombolo, place the flour, yeast and salt in a large bowl.
9. Make a well in the centre and add the warm water and STORK Bake.
10. Mix to form a rough dough.
11. Turn out onto a floured surface and knead well for about 8 minutes until smooth.
12. Cover and allow to rise in a warm place until doubled in size.
13. Roll the dough out into a large 20cm wide rectangle and spread the pesto all over the dough.
14. Roll up into a large sausage and slice 2cm-thick slices.
15. Arrange the slices cut-side up on top of the oxtail stew.
16. Cover with the lid and simmer for 30 minutes or until puffed and cooked through.
17. Serve immediately.

18. process 1

19. process 2

20. process 3

21. process 4