Oxtail Pie with Puff Pastry

Oxtail Filling

• 2 kg oxtail pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Grill Forge
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Nou Braai
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 2 carrots, diced
• 2 celery stalks, diced
• 250 g button mushrooms, sliced
• 2 tbsp tomato paste
• 750 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Pastry

• 2 sheets ready-rolled puff pastry
• 1 egg, beaten (for egg wash)

Method

1. Prepare a medium braai fire with glowing coals and place a size 3 potjie pot over the heat.
2. Season the oxtail generously with BlixSam Grill Forge, BlixSam Smoke Craft and BlixSam Nou Braai.
3. Heat the olive oil and brown the oxtail in batches until deeply caramelised. Remove and set aside.
4. Add the onions, garlic, carrots, celery and mushrooms to the pot and cook for 6–8 minutes until softened.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the beef stock, Worcestershire sauce, bay leaves and thyme, then return the oxtail to the pot.
7. Cover and cook gently over low coals for 3½–4 hours, until the meat is tender and falling off the bone.
8. Remove the meat from the bones, discard the bones and bay leaves, then shred the meat and stir it back into the rich gravy. Simmer uncovered for 10–15 minutes until slightly thickened. Stir through the chopped parsley.
9. Spoon the filling into a large pie dish and allow it to cool for 10 minutes.
10. Cover with the puff pastry, trim the edges and crimp with a fork. Brush generously with the beaten egg and cut a few small slits in the top.
11. Bake at 200°C for 35–40 minutes, or until the pastry is crisp, puffed and golden brown.
12. Allow the pie to rest for 10 minutes before serving.

Serving Suggestion

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