Oxtail Pot Pie Recipe

Oxtail Pot Pie Recipe

Oxtail Pot Pie

Ready in 3 hours
Course Main Course
Servings 6 servings


  • 2 1/2 - 3 pounds oxtails
  • 3 tomatoes diced
  • 1 large onion diced
  • 1 large carrot rondelled
  • 1/2 cup soy sauce
  • 1/4 cup malt vinegar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons garlic minced
  • 2 tablespoons brown sugar
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 5 sprigs thyme
  • 2 tablespoons oil
  • 4 cups beef broth
  • 3 tablespoons ketchup
  • 1/2 teaspoon browning sauce
  • 2 potatoes medium diced


  • 1 teaspoon corn starch
  • 1 teaspoon water

Pie Crust

  • See Aunt Carmen's Pie Crust

Egg Wash

  • 1 large egg
  • 1 tablespoon water


  • In a 9 x 13” baking dish, add cleaned oxtails, tomatoes, onion, carrots, soy sauce, malt vinegar, worcestershire sauce, garlic, brown sugar, garlic and onion powder and thyme.
  • Turn over oxtails with tomato marinade until oxtails are fully covered in marinade. Refrigerate for 1 hour.
  • In a large cast iron pot or dutch oven, add oil and brown each piece of oxtail for 3minutes on each side. Remove into another large pan once browned and set aside.
  • Add tomato marinade to the cast iron pot, stirring frequently.
  • Stir in broth, ketchup and browning sauce to the pot.
  • Once boiling, add slurry, then add oxtails, lower flame to a simmer for 1 hour.
  • Add potatoes to the pot and continue to cook for an additional 1-½ hours.
  • Check periodically on water/sauce level. If water evaporates add an additional cup ofwater.
  • Place dough onto a lightly floured cutting board while oxtails are being cooked. Roll outdough, cut dough in half.
  • Shape pie dough into each ramekin.
  • Add cooked shredded oxtails to each ramekin.
  • Place dough onto the top of each ramekin. Combine egg and water to make the egg wash and brush dough with egg wash.
  • Place ramekins on a baking sheet and bake for 30 minutes or until pie crust looks golden in color.
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