Oxtail Pot Pie by @brandongouviea a rich and hearty dish that combines tender, slow-braised oxtail with vegetables in a savory gravy all in a buttery, flaky crust.
INGREDIENTS: 4 lbs oxtail 2 limes ¼ cup brown sugar 1 (11.8 oz) bottle of Grace oxtail marinade 2 tablespoons worcestershire sauce 2 teaspoons garlic powder ½ tablespoon smoked paprika ½ teaspoon ginger paste 1 teaspoon black pepper 1 tablespoon beef bouillon 1 small yellow onion, chopped 1 red bell pepper, diced 4 scallions, chopped 5 garlic cloves, crushed 6 sprigs fresh thyme, divided 2 tablespoons vegetable oil, for searing 1½ cups beef broth 1 teaspoon allspice berries 3 tablespoons ketchup 1 cup frozen peas and carrots 1 sheet of pie crust 1 sheet puff pastry and cut into rectangles 1 large egg, beaten with 1 tablespoon water Flaky salt, for garnish
INSTRUCTIONS 1. Add oxtails to a large bowl. Cover with water and squeeze limes over oxtails and drain until the water is clear. After soaking and washing the oxtail should be dried. 2. Add cleaned oxtail to a large mixing bowl. Add brown sugar, oxtail marinade, worcestershire sauce, garlic powder, smoked paprika, ginger, black pepper, beef bouillon, yellow onions, bell peppers, scallions, garlic, and 4 sprigs thyme. Mix well then cover with plastic wrap and marinate in the refrigerator for at least 5 hours or overnight. 3. Next, heat vegetable oil in a large dutch oven over medium high heat. Add oxtail and sear on all sides, about 5 minutes. 4. Add in the leftover marinade, beef broth, remaining 2 sprigs of thyme, and allspice berries. Reduce heat, cover, and simmer until the meat is tender and falls apart, about 2 to 3 hours. 5. While the meat is simmering, in a Lodge 8″ Cast Iron Skillet add pie crust and cook in an oven set to 350F for 15 minutes. 6. Once the oxtail is tender, remove from the sauce and set aside. Add ketchup and frozen peas and carrots; reduce the sauce until it’s thick, about 10 minutes. It should be able to coat the back of a spoon. 7. Shred the oxtail meat into sauce and mix well off the heat. Pour the filling into the prebaked pie crust. 8. Top the pot pie with puff pastry and brush with egg wash. Garnish with flaky salt and bake at 400°F until golden brown, about 8-10 minutes. Let cool for 10-15 minutes before serving. 9. Enjoy!
