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Oxtail Pie


Oxtail is the quintessence of slow cooking. Whether you use a slow cooker or cook it on the stove, once you close that lid and let the juices bubble and broil – all the while tenderising the meat until it drops off the softened, marrowy bone – it begins to fill the house with that unmistakably rich and meaty fragrance. Bear in mind, though, that oxtail is one of the richer cuts of beef; although it packs a flavourful punch, opt for the leaner portions (or remove some of the fat before cooking) to take off some of the edge.

prep time: 5 hours | serves: 4


45 ml olive oil

1,2 kg oxtail

1 onion, cut into chunks

½ celery stick, cut into chunks

2 carrots, cut into chunks

2 garlic cloves

1 x 400 g tin tomatoes

200 ml beef stock

300 ml red wine

2 sprigs of fresh thyme

salt and freshly-ground black


1 x 400 g puff pastry

1 egg, beaten


Preheat the oven to 160 ÅãC. Heat the olive oil in a large saucepan. Add the oxtail, not adding all the pieces at once, and fry until brown. Repeat with the rest of the meat and keep it to one side.

Pulse the onion, celery, carrots and garlic in a food processor until fine. In the same saucepan you used for the meat, fry this mixture until it’s soft. Return the meat to the saucepan, adding the tomatoes, stock, wine and thyme. Season with salt and pepper and close the saucepan with a lid. Place it in the oven for 4 – 5 hours. If it looks too dry, just add water. The meat should be marrow-soft and falling off the bone.

When it’s ready, take it out and let it cool to room temperature. Remove the meat from the bones and spoon the filling into an oven dish.

Preheat the oven to 180 ÅãC. Cover the filling with the pastry, giving the top a good brush with the beaten egg. Place it in the oven and bake for 30 – 40 minutes. You’ll know it’s ready when the pastry is crispy and golden brown.

This delicious pie recipe was first featured in JAN the Journal Volume 3, order your copy here
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