Ox Tail Pie

Instructions

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