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2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
6-8 tablespoons ice water (more if needed)
Directions for Making Oxtail Pot Pie
Step 1: Prepare the Oxtail
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the oxtail pieces with salt and pepper, then sear them in batches until browned on all sides. This will help lock in flavor and develop a deep, rich base for your filling.
Once the oxtail is browned, remove it from the pot and set aside.
Step 2: Make the Filling
In the same pot, add the chopped onion, garlic, carrots, celery, and potatoes. Cook over medium heat until the vegetables begin to soften, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to form a roux, which will help thicken the sauce later.
Gradually add the beef broth, red wine (if using), Worcestershire sauce, thyme, and bay leaf. Stir well to combine and bring the mixture to a simmer.
Return the seared oxtail to the pot, ensuring it’s submerged in the liquid. Cover the pot, lower the heat to low, and let it simmer for 2.5 to 3 hours, or until the oxtail is fork-tender and the meat begins to fall off the bone.
Remove the oxtail from the pot, discard the bones, and shred the meat using a fork. Return the shredded meat to the pot and stir in the peas and heavy cream (if using). Season with salt and pepper to taste, then remove from heat.
Step 3: Make the Pie Crust
continued on the next page
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