Steamed Bread with Spinach & Oxtail Stew

Instructions:
step 1 In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and mix until a soft dough forms. Knead for 10 minutes. Cover and let rise until doubled in size (about 1 hour).
step 2 Once risen, place dough in a greased, heatproof bowl. Cover with foil and steam in a large pot with a rack and boiling water for 1 hour, checking water level occasionally.
step 3 Meanwhile, boil potatoes until soft. Add spinach in the last few minutes. Drain and mash with butter, salt, and pepper. Set aside.
step 4 For the stew, season oxtail with salt and pepper. Heat oil in a pot, brown oxtail pieces, then remove and set aside.
step 5 In the same pot, sauté onions and garlic until soft. Stir in tomato paste, chopped tomatoes, paprika, and Worcestershire sauce. Cook for 5 minutes.
step 6 Return oxtail to the pot. Add stock cube and water/broth. Cover and simmer on low heat for 2–3 hours until tender and falling off the bone. Add butter beans if using in the last 30 minutes.
step 7 Serve hot oxtail stew with steamed bread and spinach mash.

Storage and Reheating Tips:
Store stew and mash separately in airtight containers for up to 3 days in the fridge. Reheat stew on the stove for best results. Steamed bread can be stored wrapped and reheated by steaming or microwaving briefly to soften.