Name: Ox Tail Pie (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: British
Ingredients: 3 lbs Oxtail-cut into pieces; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 Onion-chopped; 2 cloves Garlic-minced; 4 cups Beef broth; 2 tbsp Tomato paste; 1 tbsp Worcestershire sauce; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2 sheets Refrigerated pie crust; 2 tbsp Olive oil; 2 tbsp All-purpose flour

Recipe tier

A hearty and comforting pie filled with tender, slow-cooked oxtail in a rich gravy, topped with a flaky pastry crust.

Total 4h

Serves 6

Steps 14

Ingredients 15

Soundtrack the cook

Soul kitchen · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 96m Cook 144m Plate 5m Reset 10m

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Oxtail
3 lbs 1.36 kg Oxtail-cut into pieces
Vegetables
2 227 g Carrots-chopped
2 227 g Celery stalks-chopped
1 156 g Onion-chopped
2 cloves 6 g Garlic-minced
Sauce
4 cups 946 mL Beef broth
2 tbsp 30 mL Tomato paste
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Dried thyme
tsp 2.5 mL Dried rosemary
Salt To taste
Black pepper To taste
Pastry
2 sheets 454 g Refrigerated pie crust
Other
2 tbsp 30 mL Olive oil
2 tbsp 30 mL All-purpose flour

Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Season oxtail with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown oxtail on all sides, then remove and set aside.
Add chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
Add minced garlic and cook for another minute.
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in beef broth, stirring to prevent lumps. Add tomato paste, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
Return oxtail to the Dutch oven. Cover and simmer for 3-4 hours, or until oxtail is very tender.
Remove oxtail from the Dutch oven and shred the meat from the bones. Discard the bones.
Return shredded oxtail to the sauce. Adjust seasoning with salt and pepper.
Pour the oxtail mixture into a 9-inch pie dish.
Top with pie crust, crimping the edges to seal.
Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown.