Delicious Homemade Oxtail Pot Pie Recipe
Welcome to our delightful recipe for oxtail pot pie! This savory dish combines the rich flavors of tender oxtail meat with a flaky, golden crust. Perfect for chilly evenings or special occasions, this recipe will surely impress your friends and family. Beyond being a comforting and delicious dish, oxtail pot pie holds a fascinating history. It reflects the culinary traditions of different cultures. From its humble beginnings to its rise in popularity.
The Origins of Oxtail Pot Pie
Oxtail pot pie traces its roots back to early European cuisine, where oxtail was a common ingredient in hearty stews and pies. The utilization of oxtail in cooking can be attributed to the frugal nature of traditional cooking. Oxtail was considered a less desirable cut of meat, often obtained from the tail of cattle.
Cultural Influences
As culinary traditions traveled across continents, oxtail pot pie took on various regional adaptations and became a part of diverse cuisines. In Britain, oxtail pot pie gained popularity during the Victorian era, known for its love of robust and savory dishes. The dish was often enjoyed by the upper class as a symbol of luxury and indulgence.
Oxtail Pot Pie in Modern Cuisine
Over time, oxtail pot pie has evolved and adapted to suit contemporary tastes and cooking methods. While the classic version typically featured a pastry crust, modern variations sometimes include alternatives like biscuits or mashed potato toppings. This flexibility has allowed for creative interpretations that cater to different dietary preferences and cultural fusions.
The Appeal of Oxtail Pot Pie:
What makes oxtail pot pie truly special is the transformation of this humble cut of meat into a succulent, melt-in-your-mouth experience. The slow cooking process, often involving braising or stewing, allows the oxtail to become incredibly tender. This releases its rich flavors and collagen, which contributes to a luscious, velvety sauce.
More about Oxtail Pot Pie
Oxtail pot pie became a staple, reflecting the influence of colonial history and the use of oxtail in traditional recipes. Rich and flavorful, these adaptations often incorporated local spices and ingredients, adding depth and complexity to the dish.
Oxtail pot pie holds a remarkable history that spans continents and cultures. From its origins as a frugal choice to its elevated status as a delectable comfort food, this dish showcases the art of transforming simple ingredients into a culinary masterpiece. As you savor each bite of oxtail pot pie, remember the cultural influences and culinary traditions that have shaped this beloved dish throughout history.
Ingredients for Oxtail Pot Pie
- Oxtail
- Potato
- Onion
- Frozen mixed Vegetables
- Garlic
- Heavy whipping cream
- Butter
- Puff pastry
- Egg
- Black pepper
- Complete season
How to make Oxtail Pot Pie
Preparing the Oxtail
Sautéing the Aromatics
- In a pot, melt butter then add the chopped onion and potatoes, Sauté until it’s slightly caramelized.
Creating the Sauce
- Slowly pour in the heavy cream, mixed vegetables, complete, salt and pepper stirring constantly to avoid any lumps.
- Bring the mixture to a simmer, then add the oxtail gravy and cooked oxtail back into the pot. Cover and let it cook on low heat for about 10 minutes until thickened.
Assembling the Pot Pie
- Preheat your oven to 375°F (190°C).
Baking the Pot Pie
- Transfer the oxtail filling into a deep pie dish or individual ramekins, filling them about 3/4 of the way.
- Roll out the puff pastry sheet to fit the size of your dish(es). Place it over the filling, pressing the edges to seal.
- Cut a few slits on the pastry to allow steam to escape during baking. For an extra golden crust, brush the pastry with beaten egg.
Final Touches and Serving
- Bake the pot pie in the preheated oven for approximately 20-25 minutes, or until the pastry turns golden brown and crispy.
- Once done, remove it from the oven and let it cool for a few minutes before serving.
- Enjoy your homemade oxtail pot pie with a side of mixed greens or your favorite veggies!
Oxtail FAQs
Do I need to clean the oxtail?
Before we begin seasoning and cooking the oxtails, they must be properly cleaned. It’s important to cut and trim as much fat off as possible then be sure to wash the oxtail in water, vinegar, and lime or lemon.
Why do my oxtails taste bitter?
Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burn in the pot, the soup will taste bitter. Also adding too much
How long should you marinate oxtails?
Marinate your oxtail in the refrigerator for 24 hours. With green seasoning and everything listed in the recipe below.
Are oxtails unhealthy?
Oxtail is a very healthy meat given its high protein content and high nutrient content from the bone marrow and connective fats. The key to portion size your meal.
Is oxtail ox or cow?
The oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex due to its high demand. The tail is skinned and cut into sections. What do you do with oxtails?
Why do you brown oxtails before cooking?
Season the oxtail and let marinate overnight for best results but at least for 6 – 8 hours before cooking to infuse flavors into the meat. ‘Brown’ or sear the meat on both sides to ‘lock in’ the juices and flavor. Cook the oxtails until soft and tender then add another layer of fresh seasonings.
“Give us help from trouble, For the help of man is useless.” Psalms 108:12 NKJV
Wisdom
We all need help in our lives. It’s hard to live in this world alone. Especially without God in your life. When we are in trouble, the first thing we think of is who can help? Who can I call on? Who can I trust? But at times we find out that the person or people we thought could help, or we thought we could call on, or we thought we could trust, cannot do it, or have become useless. Why? Because we are human beings, none of us are perfect.
We will always fail or disappoint someone in our lives, we cannot please them all or be perfect. But God will never fail. He is perfect, He is the only one who will always be there to help in times of trouble. When we need someone to call on, trust in, or help us in any situation, He is there. He is always there.
He said He will never leave us, nor forsake us, and I believe His every word. His words have been proven throughout my entire time serving Him, even when I didn’t see it in my darkness, He has always been my help. I pray we all trust in Him and not put our trust in man. Man at times will be useless and fail us, but God is always there for us to call on. Nothing is impossible for Him to do, and when we call on His name out of a pure heart, He will hear and He will deliver.
Oxtail Pot Pie
Ingredients
- 2 pounds of oxtail cut into chunks
- 2 tablespoons of vegetable oil
- 2 cups of potato diced
- 1 onion finely chopped
- 2 cups frozen mixed veg
- 3 cloves of garlic minced
- 2 cups of heavy whipping cream
- 1 cup of oxtail gravy
- 1 stick of butter
- Salt to taste
- puff pastry thawed
- 1 egg beaten (for egg wash)
- 2 tbsp black pepper
- 2 tbsp complete season
Instructions
Preparing the Oxtail
Sautéing the Aromatics
- In a pot, melt butter then add the chopped onion and potatoes, Sauté until it's slightly caramelized.
Creating the Sauce
- Slowly pour in the heavy cream, mixed vegetables, complete, salt and pepper stirring constantly to avoid any lumps.
- Bring the mixture to a simmer, then add the oxtail gravy and cooked oxtail back into the pot. Cover and let it cook on low heat for about 10 minutes until thickened.
Baking the Pot Pie
- Preheat your oven to 375°F (190°C).
Assembling the Pot Pie
- Transfer the oxtail filling into a deep pie dish or individual ramekins, filling them about 3/4 of the way.
- Roll out the puff pastry sheet to fit the size of your dish(es). Place it over the filling, pressing the edges to seal.
- Cut a few slits on the pastry to allow steam to escape during baking. For an extra golden crust, brush the pastry with beaten egg.
Final Touches and Serving
- Bake the pot pie in the preheated oven for approximately 20-25 minutes, or until the pastry turns golden brown and crispy.
- Once done, remove it from the oven and let it cool for a few minutes before serving.
- Enjoy your homemade oxtail pot pie with a side of mixed greens or your favorite veggies!
Nutrition
Comments (4)
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October 4, 2023 at 7:49 pm
This look absolutely divine! I’m looking forward to making this over the weekend. Does it matter if you tuck the puff pastry inside the ramekins versus over the edges?
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