In the dexway community’s forums some of the students are discussing traditional British pie recipes. Here is a link to a video for a lovely ox-tail pie, a perfect meal for a cold evening. If you need any help with the language then the transcript of the narration is below.
This is a recipe for a delicious ox-tail pie. It takes a while to prepare so it’s probably best to make it on your day off!
You will need a sharp knife and a chopping board…
Mushrooms, onions, carrots, bay leaves, butter and cooking oil, parsnips, salt and pepper, bacon, thyme, puff pastry, beef, and wine.
Heat up some oil on a high heat in a big pan and brown the ox-tails. When it’s nicely browned, take it out of the pan and put in the vegetables, chop them up if you are using larger, normal sized vegetables; add the bacon, and the thyme and 2 or 3 bay leaves, and cook them on a medium heat for about 10 minutes.
You can use fresh thyme or dry thyme. Dry thyme is actually incredibly rich in iron.
Add a pinch of salt and pepper. And you can also add some garlic if you like.
When the vegetables have softened add the browned ox-tail and some raw braising steak cut into chunks.
Add a glass of wine… actually let’s make that a whole bottle of wine!
Flowers are pretty, but they don’t taste nice in a pie!
Pour hot water into the pot until you cover all the ingredients. Then turn the heat down to a low heat, and put the lid on the pot.
Leave it for 3 or 4 hours.
The flavours are now all beautifully infused. Take the meat and the vegetables out of the pot, leaving the liquid.
Then turn the heat back up to get the liquid boiling vigorously so it reduces in quantity.
Now, find the pieces of ox-tail, wait for them to cool down, and then take the meat off the bone. Throw the bones back into the reducing stock for a little bit of extra flavour.
Then put all the meat and vegetables into a pie dish, I’m using a baking tray, which isn’t ideal, but I broke my pie dish yesterday!
Now it’s time to roll out the puff pastry. I didn’t make the pastry I bought it ready-made in a supermarket.
Once the liquid has reduced to about 10-20% of its original volume, pour it into the pie dish along with the other ingredients.
Turn the oven on to around 190 degrees centigrade.
If you’re using a pie dish you can crimp the pastry onto the rim so it doesn’t touch any of the ingredients below and end up soggy. You should also cut some small holes into the pastry to let the steam out while it’s cooking.
Place the pie in a hot oven for about half an hour, until the pastry is golden-brown.
If you’re not on a diet you can brush the pastry with melted butter for an extra delicious calorific hit!
Enjoy your pie with some steamed green vegetables, like broccoli or asparagus.
LOVELY!



















