Slow-Cooked Oxtail Pie Recipe

Cooking Directions

• STEP 1.Season the oxtail with salt and pepper, then brown it in a hot pan.
• STEP 2.Transfer the oxtail to a slow cooker and add vegetables, herbs, and beef stock.
• STEP 3.Cook on low heat for 6-8 hours until the meat is tender and falling off the bone.
• STEP 4.Remove the oxtail from the slow cooker and shred the meat, discarding the bones.
• STEP 5.Transfer the meat and vegetables to a pie dish and cover with a pastry crust.
• STEP 6.Bake in the oven until the crust is golden brown and crispy.
• STEP 7.Serve hot as a main course.

Cooking Tips

• You can add red wine or Worcestershire sauce for extra flavor.
• Make sure to remove any excess fat from the oxtail before cooking.
• You can make individual pies instead of one large pie.

Storage and Serving

• Leftover pie can be stored in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve with mashed potatoes or a side salad.