Oxtail suet pie

Tommy Heaney

Tommy Heaney

6th March 2019

Oxtail suet pie

For British Pie Week (4th-10th March 2019), why not try this Oxtail suet pie recipe from chef Tommy Heaney?

Ingredients

  • Serves 8
  • Oven Temperature: 180 degrees
  • Cooking Time: 2 and a half hours
  • 1kg oxtail
  • 100ml red wine
  • 100ml port
  • 300ml veal stock
  • 300ml chicken stock
  • 1 stick of celery finely diced
  • 2 carrots finely diced
  • 3 shallots finely diced
  • 1 leek finely diced
  • 3 cloves garlic minced
  • 3 gherkins
  • 1 tsp capers
  • 10g Tarragon chopped
  • 10g chervil
  • 10g chives
  • Suet pastry
  • 225g self-raising flour
  • 110g suet
  • 150ml water

Method

The filling:
Roast oxtail in oven at 180 degrees for 20 mins until coloured and leave to cool
Add to pressure cooker with stocks and wines and cook for 1 hour
Strain reserving the stock
Skin the fat from stock
In a separate pan, cook vegetables until soft but not coloured cook for roughly 4 minutes. Add stock and reduce until sauce consistence coats the back of a spoon
Debone oxtail in a separate bowl, and add gherkins, capers, half the herbs, followed by the sauce
Check for seasoning
The pastry:
Sieve together the flour and a pinch of salt in a bowl. Add the suet. Do not break it into the flour but leave as whole pieces
Stir in the water to form a fairly firm dough
Wrap in cling film rest for 20 minutes
Butter pudding basins:
Roll out pastry ensuring its 1.5cm in thickness, cut out 6 circles large enough to fill the basin and 6 smaller ones that will be the lids.
Line the pudding basins with the pastry and put them to one side along with the lids
Fill with oxtail pie mix 1cm from the top. Brush the rim of the pastry with water and place on the lids.
Seal the lids on top
Wrap each pudding tightly with a top sheet of foil and greaseproof paper. Steam for 1 hour 15 minutes