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Oxtail Pot Pies
Oxtail Pot Pies is a modern South African recipe for a classic pie of stewed oxtail meat in a rich milk stout and tomato base, with a puff pastry crust, presented as individual pies. The full recipe is presented here and I hope you enjoy this classic South African version of: Oxtail Pot Pies.
prep time
20 minutes
cook time
330 minutes
Total Time:
350 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesBean RecipesSouth-africa Recipes
Oxtail Pot Pies: A South African recipe for a pie of stewed oxtail meat in a rich milk stout and tomato base, with a puff pastry crust, presented as individual pies.
Ingredients:
2kg oxtail, trimmed of all excess fat
plain flour, for dusting
100g onion, chopped
100g celery, chopped
100g carrots, chopped
2 sprigs of thyme
3 bayleaves
375ml milk stout (or Guinness)
400g tin of chopped tomatoes
500ml beef stock
3 tbsp brown sugar
125g frozen peas
4 tbsp fresh flat-leaf parsley, chopped
800g (2 rolls) frozen puff pastry, thawed
1 egg, beaten with 2 tbsp milk, to glaze
olive oil, for frying
salt and freshly-ground black pepper, to taste
Method:
Season a little flour then toss the oxtail pieces in this until well coated.
Heat a generous glug of oil in a flame-proof casserole then add the oxtail pieces and fry until nicely browned all over, then remove with tongs and set aside.
Drain any excess oil from the pot, then add the vegetables, garlic and herbs. Cover and sweat down gently for about 10 minutes, or until tender.
Return the meat to the pot before adding the milk stout, tomatoes, beef stock and sugar. Bring to a simmer, cover and cook gently for about 4 1/2 hours (topping up the liquid as needed), until the meat is so tender it falls off the bone.
Remove the oxtail pieces, then stir the peas and parsley through the pan juices. Strip the meat from the bones, cut into bite-sized pieces and return to the pan.
Mix all the ingredients well, adjust the seasonings to taste and divide between six large ramekins or small pudding basins, filling them almost completely.
Unwrap and roll out the pastry then cut into circles large enough to cover the tops of the pies. Crimp the edges to the sides of the dishes and cut steam holes in the centre. Brush the tops with beaten egg, sit on a baking tray then transfer to an oven pre-heated to 175°C.
Bake for about 30 minutes, or until the pastry is puffed up and golden brown. Serve immediately, accompanied by steamed green beans and boiled potatoes.
