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Knife and cutting board
Spoon for stirring
Storing Leftovers
If you have leftover Oxtail Pot Pie, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also freeze individual slices for up to 2 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.
Recipe Tips and Variations
Slow Cooker Option: If you prefer to use a slow cooker, sear the oxtail first, then transfer it to the slow cooker with the vegetables, wine, and broth. Cook on low for 6-8 hours until the meat is tender, and then proceed with the recipe as directed.
Vegetable Variations: Feel free to add or swap in your favorite vegetables, such as parsnips, turnips, or mushrooms, to enhance the filling.
Store-bought Crust: If you’re short on time, you can use store-bought pie crusts to speed up the process.
Gravy Option: For an extra rich filling, you can use heavy cream or a combination of half-and-half and stock to create a creamy gravy for the oxtail.
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