Braised oxtail pie matched with Hallertau Deception Schwarzbier (#4)

Ingredients - serves two

  • 1 kg Oxtail, bone in
  • 200ml red wine or enough to cover oxtail
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic
  • Handful thyme
  • 10 juniper berries
  • 1 Bay leaves
  • 1.5 litre beef stock or enough to cover
  • 1 tbsp red wine vinegar.
  • Sea salt

Pancake mix:

  • 1 Tbsp. Chives
  • 100g Flour
  • 2 eggs
  • 200ml milk

Master tip:

This is an amazing pie. The excess stock you have, as you only need half for the glaze can be made into a sauce for the pie or save for another day by freezing in bags or in ice trays. You could also fold the vegetables from the cooking of the oxtail through the pie mix although I love it with just straight meat.


  1. Place the oxtail into a bowl and cover with red wine. Leave in the fridge overnight.
  2. Next day remove the oxtail from the wine and pat dry, strain the wine and reserve on the side.
  3. In a large pan fry the oxtail colouring on all sides.
  4. In a separate large pot brown the carrot, celery and onion and garlic.
  5. Then add the wine and reduce by half then add the ox tongue, thyme, bayleaf and juniper berries, cover with beef stock and bring to a boil.
  6. Turn down and simmer slowly for 2 ½ hours or until tender.
  7. Cool to room temperature then remove the meat and pick all the meat off the bone and then lightly flake the meat.
  8. Strain the liquid, discard all the vegetables etc and put half the sauce back on the heat and reduce to a sticky glaze. Add this to the meat to bind then season with red wine vinegar and a touch of salt if need be.
  9. Lay out glad wrap and place a approx. 200g ball of meat down, wrap and then flatten to a round pie shape, chill in the fridge.

Pancake Method

  1. For the pancake, combine the flour egg and milk. Whisk well and season.
  2. Pour quarter of the mix into a 30 cm frying pan. Cook both sides but do not dry out lay onto greaseproof paper and cover with more paper as you go.
  3. To assemble, place the pancake on a flat surface, unwrap and lay the meat mixture and wrap around the pancake.
  4. Lay out the pastry and cut into 2x20cm squares lay the base on a piece of baking paper and brush with egg wash then place the wrapped ox tail in the Center.
  5. Lay another piece of pastry on top and seal around the edges, removing any air. Cut away any excess pastry with a ring cutter.  Leaving a 5cm lip.
  6. Pre heat the oven to 190 degrees. Score the pastry with the top of a small knife and brush over with egg wash. Place onto a lined tray and bake for 18-20 minutes until the pastry is golden and flakey. 

Josh Emett Master Match Horizontal Rule