Braised Oxtail and Cheddar Pot Pie
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Trying to pick one’s favorite food is never an easy task. So many factors have to go into your decision, it’s almost impossible to narrow them all down. One of my many methods to decide is to think of foods that I never get tired of eating. And the first thing that pops into mind when thinking of that is pot pies. Homemade, store bought, or if I’m lucky enough to find one in a restaurant, my love for pot pies knows no bounds.
As to which kind of pot pies are my favorite? That’s a far more complicated question. I honestly don’t think I could decide. But, for this recipe, I picked oxtail. And for my cooking method, the ever reliable braising (with a nice, dark beer of course).
First of all, I know what you’re thinking. Yes, oxtail is exactly what it sounds like. It’s the tail of a cow. Although, the name is a bit of a misnomer in the sense that nowadays this cut comes from the tail of both genders, not just the ox. So let me say this right off the bat. If the idea of oxtail kinda turns you off, you can absolutely use a different cut of beef but you are missing out because when braised properly, oxtail is a great treat.
Super tough and boney, oxtail is not great for a quick weeknight meal. A long, slow, Saturday braise is what’s perfect for oxtail. A little bit of a pain, I know, but well worth it. Just be extra careful to get all bones out after cooking.
And of course, what pot pie would be complete without a pie crust? Let’s face it, the crust may very well be the best part of pot pies. Most pie crust recipes are pretty similar. What makes this one stand out is I like to use Sprite instead of water to bring the dough together. I find it gives the crust a very sharp crisp to it.
The cheese we chose to use here is a nice smokey cheddar from a local shop, The Rind. But if regular cheddar is all you can find, that’s cool. And because it makes for an excellent braising liquid, use a good dark beer. Seriously, spare no expense here. Use the best stout or porter you can find. We used a Korova Milk Porter from Gnarly Barley Brewing which complemented the oxtail (and the entire dish) perfectly.
Like a lot of similar dishes, pot pies are best on a rainy, winter day. But if you’re anything like me, you can eat them at any time.
Ingredients and Instructions
Braised Oxtail
- About 2 pounds oxtail
- Kosher salt
- Black pepper
- 1 tablespoon of vegetable oil
- 1 carrot chopped
- 1 onion chopped
- 1 stalk celery chopped
- 5 cloves of garlic chopped
- 2 medium potatoes chopped
- 1 cup beef stock
- 2 cans of porter or stout (one for cooking and one for drinking)
Preheat the oven to 300 degrees Fahrenheit. Season oxtail with a little salt and pepper.
Heat oil in a large dutch oven on medium heat. When oil is hot, add oxtail being careful not to overcrowd the pot. Cook until all the oxtails are nice and brown (about 5 minutes).
Remove oxtail with a slotted spoon, reserving oil and all the little brown bits.
Add all the veggies to the pot. Cook until veggies are browned a bit and then add beer.
Stir to scrape up all the little brown bits from the pot. Add beef stock and bring the whole thing to a simmer. Add oxtail back to pot. Cover and place in the oven.
Braise for about two hours or until oxtails are nice and tender.
While beef is braising make your pie crust.
Pie Crust
- 1.5 cups of AP flour
- 1 teaspoon of salt
- 1/2 cup of butter (diced and cold)
- 1/4 cup of Sprite (cold)
Combine flour and salt in a bowl and mix well.
Add butter and using a pastry cutter or your hands, incorporate butter into flour until you have a bunch of little pebbles.
Stir in sprite a little at a time until you have the right consistency. (Still crumbly but holds its shape when pressed onto a plate.)
Roll dough into a ball. Wrap with a little plastic wrap and stick in the fridge for about a half hour.
After dough has been in the fridge, pull a golf ball sized piece off and roll into a 4 inch disk. (You will need 8 of these disks.)
Pot Pies
- Braised oxtail
- Cheddar cheese sliced
- Pie crust
- 4 oven safe ramekins
- Cooking spray
- Egg wash (1 egg + 2 tablespoons of water)
Preheat the oven to 400 degrees Fahrenheit.
Remove oxtail from pot, allow to cool slightly, and shred. Be really careful to get any and all bones and sinewy tissues removed.
Add meat back to the pot and mix in with all the veggies.
Spray ramekins with cooking spray. Put one dough disk in the bottom of each ramekin and fold up the sides.
Add a generous scoop of oxtail mixture to ramekins. Top with a few slices of cheddar.
Add a second disk of dough to the top and crimp edges together. Poke a few holes in the top with a knife and, using a brush, coat pot pie with egg wash.
Place all ramekins on a baking sheet (in case they bubble over) and place in the oven. Cook for about ten minutes or until tops are nice and brown and cheese is bubbly.
