Oxtail Pie

Ingredients for Oxtail Pie

Instructions for Oxtail Pie

To prepare the Oxtail Pie recipe, please follow these instructions:

The ox tails are seasoned with salt and pepper, then they are browned. Add chopped onions, which are browned before wine and water are poured. The whole frying pan (a high edge and lid model) is placed in an 80 C hot oven for at least 12 hours - up to 16 hours.
After the long-term drawing, the ox tails cool off and the meat almost drops from the legs. Cut the meat into small pieces and set aside. The steak slice is cooked to half the amount. The carrots are peeled and rubbed fine on a grater. The finely crushed carrots are cooked in the cloud and the meat is added. Remember to cook with extra salt. Then you have a meat pulp with a very intense and concentrated taste of beef. It is this mass which makes up the filling in the pie.

Teardough: The flour is crumbled in the butter, which is room temperature, and it is kneaded for a while, the dough is collected with 1-2 tablespoons of water (you can also use eggs to collect the dough). Leave the dough to rest in the refrigerator for 20-30 minutes. The dough is divided into 2 lumps 1/3 and 2/3, The largest dumplings are rolled out on a flour board. A pie shape (about 25 cm Ø) is clad and let the dough hang slightly above the edge of the pie shape, fill the meat stock and roll out the little dumplings and use the lid on the pie. The tortoise and that which hangs over the edge is squeezed together to close the tart. Remember to make a small hole in the middle of the lid of the pie so that the hot air can escape. Excess dough is removed and the pie is brushed with a stuffed egg. The pie is baked in a preheated oven at 190 ° C for 35-40 minutes.

Dressing is stirred by the ingredients mentioned and served with a bowl of green salad as an accessory to the cuttlefish.

Bon appetite

tips:
The pie is a very intense flavor, so while it is a long process to make the pie, you will be rewarded with a taste experience beyond the usual. The pie can also be eaten cold the following day