Oxtail Pie with Phyllo Pastry and Toasted Almonds
This slow-roasted oxtail ragout baked with phyllo pastry topping and almond flakes is the perfect crowd pleaser for your Sunday lunch.
- 30 ml olive oil
- 2 kg trimmed oxtail
- 20 ml Robertsons steak and chops spice
- salt and black pepper to taste
- 2 carrots, sliced
- 1 onion, chopped
- 6 garlic cloves, crushed
- 30 ml cake flour
- 1 tin italian chopped tomatoes
- 50 ml tomato sauce
- 750 ml beef stock
- 250 ml white wine
- 15 ml Robertsons Italian herbs
- 2 large sprigs rosemary
- 150 g crumbled feta cheese
- 8 sheets of filo pastry
- 100 ml butter, melted
- 50 g raw flaked almonds
- Heat the oil in saucepan and brown the meat. Season the meat with the Robertsons Steak and Chops Spice and salt and pepper then remove from the saucepan.
- Add the carrots, onion and garlic to the saucepan cook for a few minutes. Sprinkle with flour.
- Stir fry a little and add the Italian chopped tomatoes, tomato sauce, stock, white wine, Robertsons Italian Herbs and rosemary sprigs. Bring to the boil and add the meat back to the saucepan.
- Simmer on very low heat for about 3 to 4 hours – the meat must almost come off the bone and the liquid must be reduced to a thick glossy sauce.
- Season to taste with more salt and black pepper.
- Cool completely and remove the meat from the bones.
- Preheat the oven to 170°C and grease a 24 cm pie dish. Spoon the meat into the pie dish and sprinkle over the feta.
- Brush the phyllo pastry sheets with the melted butter and place on top of the meat filling. Scrunch the pastry to fit the pie dish and create an interesting appearance.
- Bake for 10 minutes, remove from the oven and sprinkle over the flaked almonds. Return to the oven and bake until golden brown.
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