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Nothing pairs better with a beer than meat and pastry. It’s an Aussie staple, and for good reason. In honor of Purim I used braised oxtail inside this meat pie. The only issue? The men at your table may never leave. Get the rest of Adina’s Purim Seuda Menu
3 pounds oxtail
1 medium carrot, diced
1 medium parsnip, diced
1 medium onion, diced
2 stalks celery, diced
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
2 fresh sprigs thyme
2 fresh sprigs rosemary
2 bay leaves
6 cups Manischewitz Chicken Broth or other chicken or beef stock
1 package Gefen Puff Pastry Sheets, thawed
egg, beaten, for eggwash
Preheat oven to 375 degrees Fahrenheit.
Heat a few tablespoons of olive oil in a heavy ovenproof pot such as a Dutch oven. Sprinkle oxtail with salt and pepper and add in single layer to pot. Brown on all sides and transfer to a side dish.
Add a bit more olive oil and add the veggies. Sauté on medium heat for six to eight minutes. Remove half the veggies and set aside. Return the oxtail to pot. Add the stock and herbs and bring to a boil. Remove from heat, cover with foil and lid and transfer to bottom rack in oven.
Cook in oven for three to three and a half hours. Using a slotted spoon, remove oxtails to another dish and let cool enough to handle.
Pull meat off the bone and mix with the veggies you set aside earlier. Stir in a few tablespoons of the braising liquids. Season with salt and pepper and transfer to cast iron skillet; spread evenly.
Carefully cover the skillet with the pie dough and fold excess down over the skillet
Using a pastry brush, apply eggwash all over the dough.
Bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com
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