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Oxtail Pie

Oxtail Pie with Chive and Red Pepper Savoury Scone Topping


If you haven't made a pie with a scone topping you haven't lived.

  • Serves: 4 - 6 |
    4 - 6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 3:30 hours
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a generous splash of canola oil
1 kg oxtail
2 onions, roughly chopped
3 carrots, roughly chopped
1 leek, sliced
2 pieces celery, diced
1 Tbsp (15 ml) tomato paste
150 ml red wine
8 C (2 litres) beef stock
half cinnamon stick
2-3 cloves
1 star anise
2 cloves garlic
6 black peppercorns
2 bay leaves
1 chilli
2 sprigs rosemary
3 tomatoes, chopped

200 g baby onions, roasted whole
45 g flour
45 g butter
600 ml oxtail stock (reserved from cooking the oxtail)
100 ml sour cream
salt and pepper, to taste
1 Tbsp (15 ml) chives, chopped
1 Tbsp (15 ml) parsley, chopped

Chive and Red Pepper Savoury Scone Topping
1 egg
2 tsp (5 ml) granulated white sugar
¼ C (60 ml) oil
1 C (250 ml) milk
1 ½ C (375 ml) flour
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) salt
10 g chives, finely chopped
20 g red pepper, chopped
50 g grated cheddar cheese (optional)
1 egg, lightly whisked with a fork to use as an egg wash

The oxtail can be cooked a day ahead of time.
Heat the canola oil in a cast iron pot and brown the oxtail. When browned, remove and set aside.

Add the onion, leek, carrots and celery to the pot and allow to brown. Add the tomato paste and deglaze with the red wine. Add the stock and all of the remaining ingredients. Return the oxtail to the pot, bring to a simmer and continue to cook for 2-3 hours until the oxtail is tender and soft.

Strain and retain the stock for use in the sauce. Remove the meat from the bones and set aside.

Preheat the oven to 180 ºC.

Place the baby onions on a baking tray and roast whole until soft. Once soft, allow to cool and then remove the skin. Set aside to use later on.

Melt the butter in a saucepan. As soon as it starts to bubble, add the flour and continue to make a roux. Add the warm stock to the roux. Whisk until smooth and the roux has been incorporated. Continue to cook until the flour has cooked out, stirring continuously to make sure that the sauce does not catch on the bottom of the saucepan.

Add the sour cream and adjust the seasoning. Add the chives, parsley and whole onions. Combine the oxtail meat with the sauce.

Chive and Red Pepper Savoury Scone Topping

In the bowl of a stand mixer, whisk the eggs and sugar together to form a sabayon (cream in colour).

Start slowly adding the oil while mixing until emulsified, then add the milk and mix well.

With the machine on a slow speed, add all of the dry ingredients to form a soft dough. Lastly add the chives, peppers and cheese and mix through.

Take the mixture out of the bowl and knead until a smooth dough is formed, do not overwork.

Roll the dough out to 2cm in thickness and cover with damp towel or cling film and rest for 10 minutes. Once rested, use a circular cookie cutter and cut out into rounds.

To assemble the pie, place the oxtail mix into an ovenproof dish. Place the scone dough circles next to one another to form the top of your pie mix and brush with egg wash.

Bake at 180 ºC for 30 to 35 min until golden brown, check the centre of the scone mix using a cake tester or skewer to see if cooked through.

Serve straight from the oven.