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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you