Cow pie
Long, slow cooking of cheaper cuts means you'll be rewarded with melt-in-the-mouth meat and rich gravy in your pie
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 5 hrs
Plus overnight marinating
- Put the meat, vegetables, herbs, garlic and peppercorns in a large bowl. Pour over the wine and leave to marinate overnight.
- The next day, drain the meat and vegetables from the wine (keep the liquid). Heat the oven to 180C/fan 160C/gas 4. Season the meat well, then colour in batches in a large casserole with a little olive oil and butter. Remove the meat, then add the veg and brown. Add the meat back to the pan with the reserved red wine and the stock, bring to a simmer, then cover and transfer to the oven for 4 hours.
- Take the meat out of the liquid and discard the vegetables. When cool enough to handle, pull the oxtail from the bones and put in a bowl. Pull the cheeks into chunks and add to the same bowl. Reduce the cooking liquor by about two-thirds until gravyish - taste, then season if it needs it. Mix with the meat, then tip into a large pie dish.
- To make the pastry, mix all the ingredients together and add enough cold water to form a dough (you'll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes.
- Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 5mm thick. Brush the edge of the pie dish with a little beaten egg, then cover with the pastry and brush the surface with more egg. Make a little hole for steam to escape. bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.
PER SERVING
583 kcalories, protein 45.4g, carbohydrate 32.8g, fat 27.4 g, saturated fat 12.1g, fibre 3.1g, salt 1.36 g
Recipe from olive magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/845670/
http://www.bbcgoodfood.com/recipes/845670/
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Ingredients
- 1kg ox or beef cheek , cut into chunks, any fat and gristle removed
- 1 large oxtail , cut into sections
- 3 carrots , chopped into chunks
- 2 onions , quartered
- 1 head celery , chopped into chunks
- 2 bay leaves
- small bunch thyme
- 1 garlic bulb, cut in half
- 1 tsp black peppercorns
- 1 bottle full-bodied red wine
- olive oil
- butter
- 500ml beef stock
FOR THE PASTRY
- 250g self-raising flour
- 150g shredded suet
- ½ tsp baking powder
- ½ tsp salt
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 5 hrs
Plus overnight marinatingIngredients
- 1kg ox or beef cheek , cut into chunks, any fat and gristle removed
- 1 large oxtail , cut into sections
- 3 carrots , chopped into chunks
- 2 onions , quartered
- 1 head celery , chopped into chunks
- 2 bay leaves
- small bunch thyme
- 1 garlic bulb, cut in half
- 1 tsp black peppercorns
- 1 bottle full-bodied red wine
- olive oil
- butter
- 500ml beef stock
FOR THE PASTRY
- 250g self-raising flour
- 150g shredded suet
- ½ tsp baking powder
- ½ tsp salt
PER SERVING
583 kcalories, protein 45.4g, carbohydrate 32.8g, fat 27.4 g, saturated fat 12.1g, fibre 3.1g, salt 1.36 g
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15 April 2011
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