8 Hour Local Oxtail Pot Pie Recipe

Cooking Instructions

1. 1

   Prepare the Oxtail

   In a large pot, season the oxtail pieces with salt and black pepper. Sear them over medium-high heat until browned on all sides. Remove from pot and set aside.

2. 2

   Create the Mirepoix

   In the same pot, add the diced carrots, celery, and onion. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Combine Ingredients

   Return the seared oxtail to the pot. Add the bone broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat to low.

4. 4

   Slow Cook

   Cover and let it simmer on low heat for 8 hours, or until the oxtail is tender and falling off the bone. Remove the bay leaves before proceeding.

5. 5

   Make the Gravy

   Remove the oxtail from the pot and shred the meat, discarding bones. Strain the broth and return it to the pot, then simmer to reduce until thickened. Adjust seasoning with salt and pepper.

6. 6

   Prepare the Pie

   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and line a pie dish with one sheet. Fill with the oxtail mixture and cover with the second sheet, sealing the edges. Cut slits in the top for steam to escape.

7. 7

   Bake

   Brush the top with beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.