Really Slow Cooked Oxtail Pie
Total Steps
11
Ingredients
14
Tools Needed
9
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A Very Slow Cooked Oxtail PieIngredients
- 100 ml cold water
- pinch salt
- 250 g butter
- 250 g plain flour
- as needed butter or oil for frying(optional)
- 3 leaves bay leaves
- 1 large bottle ale
- 500 ml beef stock
- to taste salt and pepper
- 10 berries juniper berries (crushed)
- 2 white onions
- 200 g button mushrooms
- 4 cloves garlic
- 1 oxtail (chopped into pieces)
Instructions
Step 1
Brown the oxtail in a smoking hot ovenproof pan. Ideally, use the same pan for cooking the final stew.
Step 2
Remove the browned oxtail. Add the mushrooms to the pan and brown them very quickly.
Step 3
Reduce the heat. Add the sliced onions and cook slowly until they are very soft.
Step 4
Add the chopped garlic and cook for another 2 minutes. Return the oxtail and mushrooms to the pan.
Step 5
Add the juniper berries, bay leaves, ale, beef stock, salt, and pepper to the pan. Bring the mixture to a boil.
Step 6
Ensure the oxtail is completely covered in liquid. Place a lid on the pan and put it in the oven preheated to 110-120°C. Cook for at least 8 hours.
Step 7
To make the pastry: Sift the plain flour and a pinch of salt into a bowl. Add the cubed butter and use your fingers to combine the flour and butter until a rough texture is achieved. Slowly add cold water until a rough dough forms. Wrap the dough in cling film and place it in the refrigerator for 20 minutes.
Step 8
Roll out the chilled pastry into a rectangle, taking care to roll only in one direction. Fold down the top third, then fold up the bottom third. Turn the dough 90 degrees and repeat the rolling and folding process. Cover the dough again and place it in the refrigerator for another 30 minutes. After chilling, take out the pastry and roll it into a rectangle approximately 0.5cm thick.
Step 9
In the meantime, prepare the pie filling. Sieve the cooked oxtail mixture to remove all the liquid, making sure to reserve the liquid as it will be used for the gravy.
Step 10
Tip the oxtail filling into the pie dish and place the rolled pastry over the top. Put the pie into a preheated oven at 180°C for about 25 minutes, or until the pastry is golden brown.
Step 11
To finish the gravy: Heat the reserved liquid in a pan. If the gravy is not thick enough, you can either add a cornflour paste or form a roux in a fresh pan and add the gravy to it.